Coastal Living MARCH 1999
Soak wood chunks in water 1 hour.
Combine peanut oil and next 3 ingredients in a heavy-duty zip-top plastic bag; add quail. Seal and chill 1 hour, turning occasionally.
Remove quail from marinade, discarding marinade.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain wood chunks and place on coals. Place water pan in smoker; add water to depth of fill line.
Place quail on lower food rack; cover with smoker lid. Smoke 25 to 30 minutes. Let stand 30 minutes.
Stir together flour and next 3 ingredients in a small bowl just until blended.
Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat oil to 375°.
Hold quails by legs, and dip into batter, coating thoroughly. Fry quail in batches in hot oil 2 to 3 minutes or until golden. Drain on paper towels.
Toss greens with 1/4 cup Bourbon Dressing; place on individual serving plates. Top each with a quail; divide pear slices and remaining ingredients evenly among salads. Serve with remaining dressing.
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