Servings: 0
Ingredients
- 8-12 Gambel's Quail spatchcocked
- dressed and spatchcocked
- Kosher salt and freshly ground black peppercorn to taste
- Roasted granulated garlic
- Dried ground sage
- 2 tbsp unsalted butter
- 1/2 cup each of carrot, onion and celery roughly chopped
- 4-6 cloves garlic minced
- 1 cup shiitake mushrooms trimmed and finely sliced
- 2 poblano peppers roughly chopped
- 1-2 jalapeno pepper roughly chopped
- Fresh cilantro chopped
- Toasted pinyon pine nuts
- Dried crumbled honey-cornbread
- Homemade chicken stock
Instructions
- Pre-heat a full chimney of charcoal briquettes. Set up the Primo Ceramic Grill in 2-zone fashion, with charcoal piled high on one side of the grill floor, while the other remains empty. Place a large chunk or two of juniper wood over the charcoal embers. Over the indirect side of the grill, load up a ceramic deflector plate under the grill grates for a secondary level of heat mitigation.
- In a skillet, melt butter and sauté carrot, onion, celery, and garlic until softened. Add shiitake mushrooms, poblano, and jalapeno, and sauté until fragrant. Mix in cilantro, toasted pinyon pine nuts, and dried crumbled honey-cornbread. Moisten the stuffing with homemade chicken stock until it reaches your desired consistency.
- Stuff the well-seasoned quail cavity with this flavorful mixture. Wrap the quail in hardwood smoked bacon. Place them on charred wood planks and set them on the directly heated grill grates of the primo ceramic grill. Close the lid and smoke at 325°F until the thickest part of the thigh reaches 160°F internal. Allow for carry-over cookin, rest for 5-7 minutes, then carve and savor the smoky, flavorful quail.
- Pair with Chef David's favorite cactus cocktail, featuring Ember Craft bourbon, prickly pear syrup, and a squeeze of fresh lemon, poured over ice. Enjoy!
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