📝 About This Recipe
This recipe elevates the delicate, nutty flavor of farm-raised quail with a deep, aromatic hickory smoke and a decadent bourbon-maple glaze. Often overlooked in favor of larger poultry, quail offers a sophisticated dining experience with its tender texture and rich, dark meat profile. By spatchcocking the birds and using a low-and-slow hot-smoking technique, we ensure every morsel remains succulent while developing a beautifully lacquered, mahogany skin.
🥗 Ingredients
The Birds
- 8 pieces Whole Quail (semi-boneless or whole, thawed if frozen)
- 2 tablespoons Olive Oil (to act as a binder for the rub)
Dry Brine Rub
- 1 tablespoon Kosher Salt
- 2 teaspoons Smoked Paprika (Spanish pimentón preferred)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme (crushed between palms)
Bourbon Butter Glaze
- 4 tablespoons Unsalted Butter (high quality)
- 1/4 cup Bourbon (something smooth like Buffalo Trace)
- 2 tablespoons Maple Syrup (Grade A Dark)
- 1 tablespoon Apple Cider Vinegar (to balance the sweetness)
- 1 pinch Cayenne Pepper (optional for a hint of heat)
👨🍳 Instructions
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1
Prepare the quail by 'spatchcocking' them: use kitchen shears to cut along one side of the backbone, then the other, to remove it entirely. Flip the bird over and press down firmly on the breastbone until it cracks and the bird lies flat.
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2
Pat each quail extremely dry with paper towels. Moisture is the enemy of crispy skin, so ensure they are bone-dry before proceeding.
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3
In a small bowl, whisk together the kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and dried thyme to create your dry brine.
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4
Lightly coat the quail with olive oil, then season generously on both sides with the dry brine. Let the birds sit at room temperature for 20-30 minutes to allow the salt to penetrate the meat.
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5
Preheat your smoker to 225°F (107°C). I recommend using hickory or pecan wood chunks for a robust smoke profile that stands up to the bourbon glaze.
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6
Once the smoker is steady and producing thin blue smoke, place the quail directly on the grill grates, breast-side up.
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7
Close the lid and smoke the quail for approximately 35-45 minutes. The internal temperature of the thickest part of the breast should reach about 145°F (63°C) before you begin glazing.
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8
While the birds smoke, prepare the glaze. In a small saucepan over medium heat, melt the butter. Stir in the bourbon, maple syrup, cider vinegar, and cayenne.
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9
Simmer the glaze for 5-8 minutes until it has reduced slightly and thickened into a syrupy consistency. Remove from heat.
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10
Open the smoker and liberally brush each quail with the bourbon butter glaze. Increase the smoker temperature to 275°F (135°C) if possible to help set the glaze and crisp the skin.
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11
Continue smoking for another 10-15 minutes, or until the internal temperature reaches a perfect 160°F (71°C). The glaze should look tacky and caramelized.
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12
Carefully remove the quail from the smoker and transfer to a warm platter. Tent loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute.
💡 Chef's Tips
Don't overcook! Quail is lean and can dry out quickly; use a high-quality instant-read thermometer to pull them at 160°F. For extra crispy skin, leave the seasoned quail uncovered in the refrigerator overnight to air-dry before smoking. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chips wrapped in foil. Ensure you use a mild to medium wood; avoid mesquite as it can easily overpower the delicate flavor of the quail. Always rest the birds; this is the difference between a dry bird and a succulent, juicy one.
🍽️ Serving Suggestions
Serve with a side of creamy stone-ground grits to soak up the bourbon glaze drippings. Pair with a crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. A side of charred Brussels sprouts with bacon bits complements the smoky notes perfectly. Offer a small bowl of the remaining bourbon glaze on the side for dipping. Serve atop a bed of wild rice pilaf with toasted pecans and dried cranberries.