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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Clean the birds and set aside.
Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add the quail breasts and shake until meat is well coated.
Wrap a large slice of bacon around the breast of each bird.
Heat shortening in a medium skillet and brown the breasts on both sides.
Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the honey BBQ sauce.
Ingredients
10 whole quail
1/4 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
10 strips bacon
2 tablespoons vegetable shortening
Instructions
Clean the birds and set aside.
Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add the quail breasts and shake until meat is well coated.
Wrap a large slice of bacon around the breast of each bird.
Heat shortening in a medium skillet and brown the breasts on both sides.
Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the honey BBQ sauce.
| Servings |
| 3-4 |
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Ingredients 10 whole quail InstructionsClean the birds and set aside. Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add the quail breasts and shake until meat is well coated. Wrap a large slice of bacon around the breast of each bird. Heat shortening in a medium skillet and brown the breasts on both sides. Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the honey BBQ sauce.
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