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6 responses to “Barbecued Quail with Arizona Sauce”

  1. Andy

    Hank, I have lots of mesquites, but I’ve not heard of mesquite bean honey. Is that from bees living around mesquites, or a subsauce in and of itself?

  2. Guy B.

    Andy.

    No this is not produced by Honey Bees, but rather humans. Mesquite Honey, also known as Mesquite Syrup is made from the sweet bean pods that hang from the mesquite trees. I found recipes online that calls for 1 pound of whole mesquite bean pods to 4 quarts of water. Bring to a Boil for 10-30mins then reduce to low heat and simmer for up to 12 hrs. Then strain out the bean pods and continue to reduce the liquid until a syrup consistency is reached. The sites recommend using semi-green pods rather than brown/tan dried ones as the green ones contain more sweet sap than the dried ones? You can also buy the stuff online at cherisdesertharvest.com. I had never heard of the stuff either until mentioned here on Hank’s Blog. Next time I see a Mesquite Tree I will be inclined to try this. I also was unaware that the Mesquite Tree & Beans are very edible and high source of protein and was utilized by native American tribes in the desert south west as a major staple in their diet along with corn.

    Hank,

    A side of Texas “Mesquite Bean” Chili could be an interesting side dish to the delicious BBQ quail recipe above. Thanks for the post as always!

    Guy

  3. Mark L.

    Sounds amazing Hank! I don’t have any quail handy, but I bet this sauce will be great on some grilled chicken wings.

  4. Peggy

    This quail looks amazing! I just picked up some Kentucky Sorghum the other day and I bet it would be a great adaptation in this!

  5. Ed

    Looking good! Anything with prickly pear syrup gives any game a unique SW flavor. Waiting for quail season to kick in here in AZ later in the year….

  6. Pete

    I can’t wait for quail season to open…few things are better than hunting on a fall or winter morning outside Phoenix.

    We’ll definately have to try this out once we bag a few.

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