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hungho760

Jalapeño stuffed quail wrapped in bacon

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Another beautiful day in Southern California!!! Time to get my akorn jr heated up. I built my volcano of lump charcoals, I've been using the cotton balls soaked in nail polish as my fire starter. Once it was lit, I put my smoking stone on... 30 minutes till we get to 250 degrees-ish. All the vents were open fully.

 

IMG_4009.thumb.JPG.44c9fd50483a77d3ad00420b829f51f2.JPG

 

 

The day before; a little bit of olive oil, I seasoned them up with a ginger lemon sriricha spice blend, stuffed a jalapeño up its cavity, then wrapped them in bacon to sit overnight. I bought two packs. I got these quails frozen. It came in a four pack for $6. ($1.50 a quail) 

 

IMG_4040.thumb.JPG.82991abfde304fb4eff3db178e65ddfd.JPGIMG_4041.thumb.JPG.efeec5699dc95683af695c2ee3c8d041.JPG

 

The morning of, flipped each bird to get any remaining flavors to stick onto these quails. I smoked these with avocados and citrus wood for about an hour and a half. We let them rest for about 10 minutes before cutting them in half (full breast cut between them thighs) 

 

IMG_4047.thumb.JPG.2e4ef1769a3e58c5f7894e1954a5d02c.JPG

 

i have never ever liked the quails my family made; it's like an Asian style lemon grass...this was beyond my expectations!! maybe next time I'll let my mother season the quails and we shall kamado it up again!!!

 

IMG_4050.thumb.JPG.7721c37a8a534ed932f855c6578e5820.JPGIMG_4059.thumb.JPG.2811987c7cc1a18ca0c1b2a88c6f038d.JPGIMG_4061.thumb.JPG.5e02513a18728fa90f858b5b3174c0e4.JPG

 

 

p.s. I also smoked some whole garlic!! Just cut the top part of the garlic, olive oil salt and pepper. Boom!!!

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On 7/22/2017 at 4:00 PM, hungho760 said:

Another beautiful day in Southern California!!! Time to get my akorn jr heated up. I built my volcano of lump charcoals, I've been using the cotton balls soaked in nail polish as my fire starter. Once it was lit, I put my smoking stone on... 30 minutes till we get to 250 degrees-ish. All the vents were open fully.

 

IMG_4009.thumb.JPG.44c9fd50483a77d3ad00420b829f51f2.JPG

 

 

The day before; a little bit of olive oil, I seasoned them up with a ginger lemon sriricha spice blend, stuffed a jalapeño up its cavity, then wrapped them in bacon to sit overnight. I bought two packs. I got these quails frozen. It came in a four pack for $6. ($1.50 a quail) 

 

IMG_4040.thumb.JPG.82991abfde304fb4eff3db178e65ddfd.JPGIMG_4041.thumb.JPG.efeec5699dc95683af695c2ee3c8d041.JPG

 

The morning of, flipped each bird to get any remaining flavors to stick onto these quails. I smoked these with avocados and citrus wood for about an hour and a half. We let them rest for about 10 minutes before cutting them in half (full breast cut between them thighs) 

 

IMG_4047.thumb.JPG.2e4ef1769a3e58c5f7894e1954a5d02c.JPG

 

i have never ever liked the quails my family made; it's like an Asian style lemon grass...this was beyond my expectations!! maybe next time I'll let my mother season the quails and we shall kamado it up again!!!

 

IMG_4050.thumb.JPG.7721c37a8a534ed932f855c6578e5820.JPGIMG_4059.thumb.JPG.2811987c7cc1a18ca0c1b2a88c6f038d.JPGIMG_4061.thumb.JPG.5e02513a18728fa90f858b5b3174c0e4.JPG

 

 

p.s. I also smoked some whole garlic!! Just cut the top part of the garlic, olive oil salt and pepper. Boom!!!

 

Delicious looking quality. Great cook. 

 

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Get some cotton balls, soak it with acetone (just enough where it's not dripping), place two of them inside your volcano of lump charcoal. Light it up and put a piece of charcoal that looks like a flat piece on top. Close the lid and wait till your target temp. 

 

Give it a try Brickbat

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