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