Boudin Stuffed Quail on the Weber
This one checks all the boxes—wild game, live fire, and big flavor without overcomplicating things. Boudin Stuffed Quail is a classic Southern approach to game birds, and using quality boudin from a local butcher keeps the focus where it belongs: good ingredients and solid technique. Smoked low on the Weber and served over crispy leeks, this dish feels elevated while still being approachable.
Ingredients
Whole quail, cleaned and patted dry
Fresh boudin (Ask your local butcher)
Olive oil or neutral oil
Salt and black pepper
2 leeks, thinly sliced and cleaned
Neutral oil for frying leeks
Optional: Ranch & Rifle A.P. seasoning
Prep the Quail
Carefully remove the boudin from its casing. Lightly season the quail inside and out with salt and pepper (and A.P. if using). Stuff each quail cavity with boudin, packing it firmly but not overstuffing. Lightly oil the outside of the birds.
Set Up the Weber
Prepare your Weber kettle for two-zone cooking, aiming for a steady 275–300°F. Add a small chunk of hardwood to the coals for light smoke.
Smoke the Quail
Place the stuffed quail on the indirect side of the grill. Smoke until the quail are cooked through and the boudin is hot, about 40–50 minutes, depending on size. The skin should be lightly bronzed and the internal temperature should reach 160–165°F in the breast.
If you want crispier skin, finish the quail briefly over direct heat, watching closely to avoid flare-ups.
Crisp the Leeks
While the quail smoke, heat a cast iron skillet over the direct heat side of the grill or stovetop with enough oil to shallow fry. Add the sliced leeks and cook until golden and crispy. Season lightly with salt and remove to a paper towel-lined plate.
Serve
Create a bed of crispy leeks on a platter and place the quail on top. Serve hot, letting the rich boudin and smoky quail shine.
Notes from the Fire
Quality boudin makes all the difference—support a good local butcher.
This dish pairs well with simple sides like grilled vegetables or smashed potatoes.
Game birds, smoke, and a little Southern influence—this one’s built for the grill.
