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Monday, August 21, 2017

GAS SMOKER: OLIVE BRINED QUAIL

Easy
Difficulty:Easy
Prep Time:4-8 Hours
Cook Time:30-45 Minutes
Cook Temp:MED: 135-160 °C
Int Temp:Thigh 83 °C

GAS SMOKER: OLIVE BRINED QUAIL

Difficulty:Easy
Prep Time:4-8 Hours
Cook Time:30-45 Minutes
Cook Temp:MED: 135-160 °C
Int Temp:Thigh 83 °C

Ingredients

  • 6 quails
  • 1 litre of brine from a good bucket/jar of olives (ask your deli)
  • NEED
  • Poultry shears
  • Large pot for brining
  • Light flavoured wood chips like apple

Description

Quail is a refreshing alternative to chicken and this simple recipe is guaranteed to please your guests.

Directions

  • 1. Remove the backbones from the quails and flatten them.
  • 2. Taste the brine. If it has the saltiness as the sea, brine the quails in the fridge for 8 hours. If it tastes saltier than see water, brine the quails in the fridge for only 4 hours.
  • 3. Ensure the quails are fully submerged in the brine for the required period.
  • 4. Pre heat your gas smoker to MED: 135-160°C (275-320°F).
  • 5. Smoke the quails for 30-45 minutes until the internal temperature of the thigh reads 83°C.
  • 6. Rest for 5 minutes before serving.

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