Old-Fashioned Southern-Style Pinto Beans
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Jay Tinney is pitmaster at Tinney Barbecue in Austin, Texas. He has been a competition BBQer for nearly 20 years, winning titles at numerous contests in Texas. For over 15 years, Tinney has been the head competition chef on several of the largest teams at the Austin Rode. He was the San Antonio Rodeo BBQ Cookoff Grand Champion in 2018. Tinney uses Head Country in his catering as well as at competition.
Semi-Boneless Quail (Jay gets his as Texas Quail Farms), 8
8 ounces ground sausage (Jay has his mixed with jalapenos, smoked gouda, and cheddar)
Applewood bacon grease, or canola oil
Salt/Pepper/Garlic seasoning (Jay likes the Fajita seasoning from Fiesta)
Head Country Original Championship Seasoning
Peach Mango Habanero glaze (Jay likes the glaze from Texas Pepper Jelly)
Head Country BBQ Sauce—Original or Apple Habanero
Heat grill to 300 degrees F.
Working by Tablespoons-full and very carefully, being sure to not tear the skin, stuff each quail cavity with sausage mixture. Tuck the wings under.
Rub bacon grease or canola oil and rub down every surface of the bird, being sure to not miss the wings.
Lightly season each quail, top and bottom, with the salt, pepper, and garlic seasoning.
Lightly season each quail with Head Country Seasoning, top and bottom.
Add quail to the pre-headed grill, breast side down. Cook for 5-6 minutes, then turn. Cook for 5-6 more minutes.
Paint glaze onto quail. Cook for a few minutes to set glaze. Add a layer of Head Country sauce for additional glazing.
To serve, cut each quail in half, with a wing and a leg on each. Enjoy!
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