Quail Stuffed with Sausage

1. 1

   In a large container, mix together the pineapple juice, orange juice, and honey.

2. 2

   Marinate the quail in this mixture overnight, refrigerated.

3. 3

   Stuff each marinated quail with a small rolled ball of the hot sausage.

4. 4

   Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick.

5. 5

   Smoke the quail over indirect heat for 2 to 3 hours.

6. 6

   Cook's Notes: The quail should not cook over direct heat because drippings could spark a fire and overcook them.

7. 7

   The coals should be to 1 side of the grill, the quail to the other side.

8. 8

   Billy Bowman prefers wet wood chips to give a smoked flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.