Tonight I cooked some Costco quail on the kamado (BSK). Simple salt, pepper, oregano and rosemary.
I also made a picanha roast with a salt and pepper rub.
Banksia cones and mulberry chunks for smoke.
I found yet another great use for the Ikea rib rack, which seems to be perfect for making 10 little birds stand up:
Got to love the BSK
The quail came out great. Skin wasn't as crispy as I'd hoped, but overall a great feed thanks to the lovely smokey charcoal:
My first picanha roast. Very tender and juicy.