2 cans pineapple juice
1 can frozen orange juice, from concentrate
1 cup honey
6 quail, plucked and cleaned
1/2 pound ground hot sausage
6 strips bacon
* Can be found at most supermarkets
In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated. Stuff each marinated quail with a small rolled ball of the hot sausage. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours. Cook's Notes: The quail should not cook over direct heat because drippings could spark a fire and overcook them. The coals should be to 1 side of the grill, the quail to the other side. Billy Bowman prefers wet wood chips to give a smoked flavor.