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Restaurants›Ballast Point Brewing›Rosemary Smoked Quail Recipe

Rosemary Smoked Quail Recipe

Inspired by Ballast Point Brewing

Time2h

Serves4

Served with foeder kumquat glaze and dirty rice

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Ingredients

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Quail

4 whole quail

2 tbs fresh rosemary

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 cup smoked wood chips

Kumquat Glaze

1 tbs Honey

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 cup water

Dirty Rice

1 cup Long-grain rice

2 cups Chicken broth

1/2 cup Ground sausage

1/2 cup green bell pepper

1/2 cup Onion

1/2 cup celery

2 cloves Garlic

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Cayenne pepper

Method

Prepare Quail

1

Marinate Quail

In a bowl, mix olive oil, salt, black pepper, and fresh rosemary. Coat the quail with this marinade and let it sit for at least 30 minutes.

2

Prepare Smoker

Soak the smoked wood chips in water for about 30 minutes. Drain and place them in your smoker.

3

Smoke Quail

Preheat the smoker to 225°F (107°C). Place the marinated quail in the smoker and smoke for 1.5 to 2 hours or until cooked through.

Make Kumquat Glaze

4

Cook Glaze

In a saucepan, combine kumquats, honey, soy sauce, rice vinegar, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes until thickened.

5

Blend Glaze

Blend the cooked mixture until smooth and set aside.

Prepare Dirty Rice

6

Cook Rice

In a pot, bring chicken broth to a boil. Add the long-grain rice, reduce heat, cover, and simmer for about 20 minutes or until rice is tender.

7

Sauté Vegetables

In a skillet, cook ground sausage over medium heat. Add green bell pepper, onion, celery, and minced garlic. Sauté until vegetables are tender.

8

Combine Rice and Sausage

Once the rice is cooked, add it to the skillet with sausage and vegetables. Season with salt, black pepper, and cayenne pepper. Stir well and cook for an additional 5 minutes.