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Smoked Hacreek Quail

  Quail 12 , dressed
  Orange juice 2 Cup (32 tbs)
  Cola beverage 5 Cup (80 tbs)
  Olive oil 1 Tablespoon
  Oranges 2

Place quail in a large heavy-duty, zip-top plastic bag; add orange juice.
Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
Prepare charcoal fire in smoker; let burn 20 minutes.
Soak hickory chips in water at least 15 minutes; place chips on coals.
Place water pan in smoker; add cola-flavored beverage to pan.
Drain quail, and brush with olive oil.
Tie ends of legs together with string or cord.
Cut each orange into 6 slices; arrange orange slices over rack.
Arrange quail on top of orange slices.
Cover with smoker lid, and cook 1 to 1 1/2 hours or until quail is done.
Clip string holding legs together.
Arrange quail on serving platter over orange slices.

Recipe Summary

South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6114 Calories from Fat 3017

% Daily Value*

Total Fat 335 g515.1%

Saturated Fat 91.5 g457.5%

Trans Fat 0 g

Cholesterol 2006.1 mg668.7%

Sodium 1457.3 mg60.7%

Total Carbohydrates 238 g79.4%

Dietary Fiber 8.6 g34.5%

Sugars 220.7 g

Protein 524 g1048%

Vitamin A 162.5% Vitamin C 920.3%

Calcium 53.5% Iron 589.9%

*Based on a 2000 Calorie diet

Smoked Hacreek Quail Recipe