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Welcome to our newest member, SmokyOkie
Results 1 to 6 of 6
  1. #1
    Join Date
    Aug 2010
    Tulsa, Okla.

    Default My favorite time of year

    Field trial season with the local club started yesterday. So today was a great breakfast. Field fresh quail dredged in flour and spices and fried in butter and Crisco. Made gravy from what was left, served with eggs and toast. A basic breakfast leftover from my childhood hunting quail and watching my grandmother prepare them for breakfast.

    Today kicks off what is generally a really great season of eating for me. This year we are really getting started early with three trials and a grouse/woodcock trip to Minnesota all in Oct. Then Nov-Feb will be wild birds galore. Phez, quail, grouse and woodcock.

    I have a lot of great recipes what I love, but can't wait to add smoking to the repertoire this year. Have already seen some neat stuff on here and I'll post stuff as i go along. I feel sure I'm not the only one here who have a love for double guns and fine dogs.

    Happy Fall!

  2. #2
    Join Date
    Aug 2009
    San Diego CA


    Looking forward to seeing the pics.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  3. #3
    Join Date
    Mar 2008
    Santa Rosa Beach, Florida


    Hi Shane,
    Thanks for the post. I used to have a wonderful English Pointer and a Setter. They worked well together and found a lot of birds for me. And like you, I enjoyed quail for breakfast often. Also, I think the gravy simply makes the meal. Great memories.
    Florida Bill

  4. #4
    SmokyOkie Guest


    Great work Shane, both the cooking and the camera.

    That sure beats the holy heck out of what the airport Hampton had to offer.

  5. #5
    Join Date
    Oct 2008
    Ruskin, FL


    Nice looking stuff, Shane! I've never had Quail. I'd try some of yours though!
    BBQ Jones comp team
    KCBS Member

  6. #6
    SmokebyKel is offline Can tell pulled pork from sliced brisket SmokebyKel is an unknown quantity at this point
    Join Date
    Sep 2009


    Looks very tasty!

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