Fat Man's Smoked Quail

This is how you turn tiny birds into a big flex. Quail don’t need a lot of help—but they do need bold flavor and a little fire. Fat Chick brings the smoke, and the smoker does the rest. Lay ’em flat, baste with butter, and serve like you meant to impress someone.

Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

• 8 whole quail, cleaned and patted dry
• 3 tablespoons olive oil
• 1/4 cup Fat Chick
• 3 tablespoons melted butter
• 2 cloves garlic, minced
• 2 tablespoons honey (optional glaze)

Instructions

1. Preheat your smoker to 225°F.
2. Rub quail with olive oil and season with Fat Chick—make sure you hit every nook.
3. Place skin-side up in the smoker.
4. Mix melted butter and garlic. Baste the quail halfway through with the garlic butter.
5. If using honey, brush it on in the last 10 minutes for a sweet, sticky finish.
6. Smoke until internal temp hits 165°F (usually 45–60 minutes depending on size).
7. Let rest 5 minutes. Serve 2 per plate and prepare for compliments.

✅ Fat Man Tip

• Serve with grilled peaches and bourbon. Trust me.
• Don’t serve these on fine china—plop ‘em on a cutting board with grilled citrus and a glass of something bold. They’ll disappear in seconds.