smoked quail

[hooksetz]

I try to keep it under three hundred, and it's always turned out a big hit of every party I've ever prepared it at. I came up w/it by trial and error, and a few dry rubs I've concocted have really zested it up nice. The best thing for me about grillin' is trying the new stuff, finding something that works then sharing it with friends. Happy grillin'.