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Lloyd3 Offline OP
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Thanks Ted! We'll have to try to duplicate it sometime this Fall, with grouse instead.

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Lloyd, if your gonna serve bobwhite quail to Southern guests you should learn to cook grits and homemade biscuits. Fried quail, with those sides, are to die for. I know that grilled stuff sounds better (I enjoy it often, too), and more sophisticated, but it's hard to improve on fried bobs.


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Originally Posted by Stanton Hillis
Lloyd, if your gonna serve bobwhite quail to Southern guests you should learn to cook grits and homemade biscuits. Fried quail, with those sides, are to die for. I know that grilled stuff sounds better (I enjoy it often, too), and more sophisticated, but it's hard to improve on fried bobs.
The best improvement to fried quail is to not serve them w/grits.

As a mater of fact, the only thing I like about grits is the satisfying "plop" they make when you scrape them off your plate into a trash can.

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Originally Posted by Brittany Man
Originally Posted by Stanton Hillis
Lloyd, if your gonna serve bobwhite quail to Southern guests you should learn to cook grits and homemade biscuits. Fried quail, with those sides, are to die for. I know that grilled stuff sounds better (I enjoy it often, too), and more sophisticated, but it's hard to improve on fried bobs.
The best improvement to fried quail is to not serve them w/grits.

As a mater of fact, the only thing I like about grits is the satisfying "plop" they make when you scrape them off your plate into a trash can.
Cheese grits are good. Regular grits with sugar and cream are great, but that’s a YANKEE sort of change, I think 🤔 . I like grits, but gotta dr them up. Try some cheese grits Brittany Man..Yum!


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Originally Posted by Buzz
Originally Posted by Brittany Man
Originally Posted by Stanton Hillis
Lloyd, if your gonna serve bobwhite quail to Southern guests you should learn to cook grits and homemade biscuits. Fried quail, with those sides, are to die for. I know that grilled stuff sounds better (I enjoy it often, too), and more sophisticated, but it's hard to improve on fried bobs.
The best improvement to fried quail is to not serve them w/grits.

As a mater of fact, the only thing I like about grits is the satisfying "plop" they make when you scrape them off your plate into a trash can.
Cheese grits are good. Regular grits with sugar and cream are great, but that’s a YANKEE sort of change, I think 🤔 . I like grits, but gotta dr them up. Try some cheese grits Brittany Man..Yum!

I had cheese grits in New Orleans once. A waste of good cheese IMHO. I can eat grits w/ ham & eggs for breakfast if I need to avoid insulting someone when I'm down South (lots of butter & pepper) but to serve grits w/ a gamebird is an insult to the bird & especially to a quail.

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Lloyd3 Offline OP
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Stan: I just can't do much fried food anymore. I'm not knocking your ideas of a great meal and... if I could still eat them that way, I'd dearly love to try it. Sophisticated isn't my goal here, I'm just trying to learn what works with what. My guests included a couple from Oklahoma (probably not considered Southern in the strictest sense, but...evidently there are a few quail there as well) and they seemed well-pleased with the outcome.

Last edited by Lloyd3; 08/23/21 12:30 AM.
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As a late comer to cheesy grits, I think some folks are missing out. Bump it up a bit with good ingredients, and it's not just for breakfast anymore. Not too long ago, we used it as a bed for medium rare sliced elk steak, and left overs the next morning with game sausage processed by a good butcher shop and over easy eggs. Use good stock, a quality cheese, we sub in a fresh salsa for a rotel recipe, and put a good brown on some savory sausage to go in it. Tons of flavor, a little casual and rustic, but it moves upscale pretty well, and people go back for more. Thanks Stan, and sorry it's not the traditional path.

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We fry almost nothing here, Lloyd. I'm with you on that. It's not healthy to eat much fried foods, I know. But, having had quail other ways I still prefer them fried (properly) to any other way. I'm sure yours were delicious, and may have changed my mind had I tried them.

Originally Posted by Brittany Man
I had cheese grits in New Orleans once. A waste of good cheese IMHO. I can eat grits w/ ham & eggs for breakfast if I need to avoid insulting someone when I'm down South (lots of butter & pepper) but to serve grits w/ a gamebird is an insult to the bird & especially to a quail.

An insult to the bird, eh? Well, looks like I opened up a can of worms.

C'mon now, BM. Don't hold back, tell us how you really feel ......... grin


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Stan is ground swatted quail tenderer than quail shot on the wing ?

Last edited by HomelessjOe; 08/23/21 07:25 AM. Reason: The idea of cheese grits is repulsive ....
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If your quail have skin on, we use a recipe from Goode’s in Houston. I always have quail for breakfast there. Just the best. With the breastbone removed we spread the whole bird out like butterflying. Apply light olive oil, then a liberal rubbing of some bbq [Goode’s is the best] rub. Grill at about 350 degrees about three minutes per side. Awfully fine eating . The secret for us is getting the proper grill time, depending on the birds used.

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