Rosy Rosemary Quail

Name: Rosy Rosemary Quail
Cuisine: American
Ingredients: ¾ cup dry red wine; ¾ cup red wine vinegar; ¾ cup extra-virgin olive oil; 12 garlic cloves, minced; 1½ teaspoons crushed dried rosemary; 8 quail, butterflied (see BBQ tip); Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A bath in red wine turns these bantam birds a pleasant pink before they brown.

Ingredients

Rosemary Marinade and Optional mop

¾ cup dry red wine
¾ cup red wine vinegar
¾

Americas
United States
Main course
Gluten-free

Method

At least 3 hours and up to 4 hours before you plan to barbecue, combine the marinade ingredients in a large glass measuring cup. Arrange the quail in a shallow, nonreactive dish or plastic bag, pour the marinade over them, and refrigerate.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Drain the quail, reserving the mar