Quote:
Originally Posted by Mike Koneski
I think I’m going to do two different styles of quail this year. We’ll have the dry rub/bacon wrapped/ Traeger smoked quail but I will also make my Greek style quail. That is seared in oil then cooked in a thick sauce chock full of onions. Y’all will like it.  |
Glad your described the "Greek stye Quail". I was envisioning something like loin cloths, olive oil and wrestling 
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