Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
1 medium onion, sliced
1 tablespoons shortening
2/3 cup water
2 teaspoons cornstarch
1 cup Cattlemen’s Golden Honey BBQ Sauce
2 teaspoons soy sauce
Cook and stir the onion until crisp-tender in the same skillet used for browning the quail. Blend water, cornstarch, BBQ sauce and soy sauce and pour into the skillet. Cook and stir constantly until the sauce thickens and boils. Continue stirring and allow sauce to boil for one minute.
Make grilled quail according to recipe here.
Add the quail to the sauce, heat through, and serve on a bed of freshly made pico de gallo.