Longleaf™ Grill

Bring the water and salt to a boil in a medium saucepan. Add the rice and cover. Boil for 20 to 25 minutes.

Melt 1/4 cup butter in a medium skillet over low heat. Add the mushrooms and onion and cook until the mushrooms are browned. Remove from the heat. Reserve 1/4 cup of the mushrooms …[Read More]

Season the quail with salt and pepper. Dip in the melted butter just before cooking. Wrap each quail breast with a strip of bacon. Secure with wooden picks. Place on a rack in a preheated water smoker with wet hickory chips added to the charcoal. Smoke for 1 hour. Check for doneness. Continue cooking until …[Read More]

Bring a large pot of water to a boil with the crab boil and green onions. Turn off the heat and add the quail to the pot. Let stand for 15 to 20 minutes.

Combine the salad dressing, white wine Worcestershire sauce, soy sauce, red wine and lemon juice in a large glass dish and mix …[Read More]