Boneless Smoked Quail

6 boned quail, about 3 ounces each
2 teaspoons Lawry’s seasoning salt
2 teaspoons Ac’cent seasoning
1 teaspoon paprika
1/4 teaspoon cracked black pepper
3/4 teaspoon Old Bay seasoning

Mix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not to dilute seasonings too much.

Heat charcoal in a smoker or covered grill until white-hot. Sprinkle mesquite chips or pecan or hickory kindling on coals. Dip quail in sauce, then place on grill. Cover and smoke for about 25 minutes.

Serves 6