doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com OT: Grilling some quail here.

Grits, like cathead biscuits, are gifts to man from the good Lord. And grilled quail and dove are treats us Damn Yankees can only hope to taste-- very few quail here in MI, and we do not have a legal season on doves- damn shame too- as I see tons of them around the dairy and beef cattle farms where I get my best pigeon shooting. RWTF

I never met a biscuit I did not like. I had a grandmother who kept a wood stove in her kitchen just for biscuits along with a propane gas stove until she passed in 1970. She made several different types including Cathead, Biscuits with lard and a whole wheat biscuit which I really wish I could duplicate. I expect the little oven must have been 600 plus degrees. Biscuits were fast to bake golden with a delightful crunchy edges. With five kids, biscuits were essential fare during the Depression. She learned several different types for variety. All were superb. Sure your grandmother had a couple great one as well.

My maternal grandmother passed in 1972 and I still fondly remember her "cat head" biscuits. She always kept her bread making implements consisting of a large bowl carved out of a solid piece of poplar (which I now have) and a maple rolling pin on her kitchen counter. That bread bowl was always filled with white flour and covered with a cloth when not being used. When ready to make a pan of biscuits she'd hollow out a space in the flour, add a glob of lard, butter milk, salt, and maybe some other stuff (?); mix it all up and make those fist-sized biscuits. She'd always have a pan of biscuits atop the stove when us kids got home from school; so we'd get a biscuit, punch a hole in the side with our finger, then fill it with sorghum syrup or with whatever home made jam or jelly she had at the time. They were delicious; but in all honesty, as a kid I never understood how much to appreciate my grandmother and her biscuits till long after she was gone. But I do have those cherished memories.

Another fan of those Southern biscuits was the central character in the movie "Slingblade"-- he liked his with mustard, also his french fries-- to each his own, but for me, mustard is for ball park hotdogs-also with sauerkraut--RWTF

Fox the character he played was tOuched in the head....everyone in the South knows you can't have mustard on a cat head biscuit without some hog sausage.

Goode & co BBQ, on I-10, by Gessner?
I always ate lunch there after gun shows; sliced brisket on jalapeño cheese bread, with a Shiner.

He loves Beer, He loves Texas, He Loves Texas Beer.

Beer = Good

And yes, butterflying a quail and properly grilling it is a great way to cook it.

Lafayette or American Coney Island in downtown Detroit? Depends on who’s buying.
We always eat there after a hockey game. Coney, heavy onion with a Vernor’s.


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If I owned Texas and Hell I’d rent Texas and live in Hell. Phillip Sheridan

I've got both Shiner Bock & Shiner Oktoberfest in the fridge. Both are very good although I give the Sam Adams Oktoberfest a slight edge.

I've read that Spoetzl Brewing of Shiner TX uses some corn in their brewing process. Making beer & bourbon is a much better way to utilize corn than turning it into grits.

I have not tried grilled Quail & I would have to agree w/ Stan that pan fried Quail done properly would be difficult to improve upon however I would be willing to give grilling a try if presented with the opportunity. To me, Quail is a lot like Ruffed Grouse in that it doesn't need much in the way of spices or marinade to be excellent on the table.