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Smoked Quail Wtih Winter Vegetables

Prep Time:25 Minutes
Cook Time:45 Minutes

Nutritional Information

An elegant presentation, as each guest is served their own individual quail.


  • 10 each quail
  • 10 ounces seedless red grapes
  • 10 ounces goat cheese
  • 10 ounces nuts, your choice
  • 2 ounces butter
  • 12 ounces squash, cut lengthwise
  • 12 ounces turnips, cut into disks
  • to taste salt and ground black pepper
  • Grape wood, for smoking


  • 1. Set up EGG for smoking, 225 degrees F using grape wood and stainless steel grate
  • 2. In a bowl, combine together the grapes, goat cheese and nuts. Season to taste with kosher salt and fresh ground black pepper. Stuff each quail with 2 ounces of the grape mixture. Smoke the quail for 40 - 45 minutes or until the internal temperature reaches 160 degrees F. Remove from the EGG and serve with vegetables.
  • 3. Place squash on a baking pan, roast using indirect heat at 375 degrees for 30 mintues. Remove, small dice and place in a bowl. Keep hot and set aside.
  • 4. Using direct heat and a cast iron grate, grill the turnips at 410 degrees F, 2 minutes per side. Remove from EGG, small dice and add to the bowl with the squash. Add the butter, toss and season to taste with kosher salt and fresh ground black pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828