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Champagne Quail

Smoking Egg
Recipe courtesy of O'Neill Williams and O'Neill Outside.

Ingredients

  • 12 quail (or chicken breast)
  • 2 tablespoons poultry seasoning
  • 12 strips of bacon
  • ¾ cup melted butter
  • 2 cups champagne

Instructions

Method: Indirect cooking

Equipment: Drip Pan, aluminum foil, toothpicks

  1. Set the EGG for indirect cooking at 350°F/177°C.
  2. Clean the quail and pat dry with paper towels.
  3. Season the quail with poultry seasoning.
  4. Wrap each quail with a strip of bacon and secure with toothpicks.
  5. Melt butter in a Drip Pan.
  6. Add the quail and champagne to the pan.
  7. Cover the pan securely with aluminum foil.
  8. Place the pan on the cooking grid and cook for 20-25 minutes, or until the internal temperature reaches your desired doneness.
  9. Remove from the EGG, let rest for a few minutes, and serve warm.

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