I had some good success with the quail season today, but after butchering the quails and placing them in a ziploc, there is a really strong iron/ammonia smell. Is the meat salvageable? Does quail just smell?
I've used gas for most of my life but was encouraged to switch to charcoal after cooking a leg of lamb on a friends PK grill. The smoke flavor and juicieness of meat is hard to beat. Poultry in particular is amazing on wood or charcoal imo.
However, temperature regulation and firing the grill...
How many of y'all like to grill or smoke? Just got a BGE and am very excited to cook game meat with it. I've done chicken and veggies but trying to knock down a hog soon to do a pork shoulder!
Post any recipes you might have as well. Bonus pic of my egg: