GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE
I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.
Provided by Hank Shaw
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GRILLED TEXAS QUAIL
Steps:
- Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
- Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).
GRILLED QUAIL
Skip the expected ham or turkey at the next holiday and serve grilled quail instead. It's absolutely delicious and really makes the meal special.
Provided by Derrick Riches
Categories Entree
Time 3h31m
Yield 5
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Mix together all of the marinade ingredients in a small bowl or measuring cup.
- Place the quails in a shallow baking dish and pour over the marinade. Turn the quails to coat with the marinade mixture. Cover the dish and marinate in the refrigerator for 3 to 5 hours.
- Let the quails stand for at least half an hour to reach room temperature before grilling.
- Preheat the grill to high heat. Remove the quails from the marinade and place, skin-side down, on the hot grill. Cook for 6 to 7 minutes, turn over, and cook for an additional 7 to 9 minutes, or until the internal temperature reaches 165 F.
- Remove the quail from the grill and serve.
- Enjoy.
Nutrition Facts : Calories 584 kcal, Carbohydrate 2 g, Cholesterol 171 mg, Fiber 1 g, Protein 51 g, SaturatedFat 10 g, Sodium 503 mg, Sugar 0 g, Fat 42 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
FIVE SPICE GRILLED QUAIL
My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.
Provided by ratherbeswimmin
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7
GRILLED QUAIL
Steps:
- In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
- Preheat an outdoor grill to medium-high heat.
- Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
- In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.
GRILLED QUAILS
Provided by Elaine Louie
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Place quails in bowl and salt and pepper them all over
- Combine all ingredients - except the lemon - for the marinade and pour over quails. Marinate 30 minutes, turning quails once
- Grill bony side of the quails first, 4 inches away from the flame, for 3 minutes. Turn the quails over and grill the skin side for 3 minutes, squeezing lemon juice on the skin for the last minute
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 0 grams
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