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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.1 Kcal (1776 kJ)
Calories from fat	140.32 Kcal
		% Daily Value*
Total Fat	15.59g	24%
Cholesterol	114.47mg	38%
Sodium	653.45mg	27%
Potassium	421.17mg	9%
Total Carbs	63.38g	21%
Sugars	61.81g	247%
Dietary Fiber	0.82g	3%
Protein	11.28g	23%
Vitamin C	61.7mg	103%
Iron	4.1mg	23%
Calcium	31.2mg	3%

Amount Per 100 g
Calories	241.71 Kcal (1012 kJ)
Calories from fat	79.97 Kcal
		% Daily Value*
Total Fat	8.89g	24%
Cholesterol	65.24mg	38%
Sodium	372.42mg	27%
Potassium	240.04mg	9%
Total Carbs	36.12g	21%
Sugars	35.23g	247%
Dietary Fiber	0.47g	3%
Protein	6.43g	23%
Vitamin C	35.1mg	103%
Iron	2.4mg	23%
Calcium	17.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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