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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


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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.

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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.

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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


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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.

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Originally Posted by Daryl Hallquist
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.

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.


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Originally Posted by Tom Findrick
with a Shiner.

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


http://www.bertramandco.com/

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Beer = Good

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

Last edited by Tom Findrick; 08/26/21 08:52 AM.

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Originally Posted by Tom Findrick
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.

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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Originally Posted by Tom Findrick
Beer = Good

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

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