How To Grill Quail Like a James Beard Award Winner
- Vegetable or Olive Oil
- Freshly ground black pepper
- Kosher or Sea Salt
- 1. Thirty to 45 minutes before serving, light your grill or charcoal fire (coals should be covered with grey ash and medium hot). Position the grill grate about 8 inches above the coals and lightly oil it.
- 2. While the grill heats, lay the quail on a baking sheet. Tie the legs together with kitchen twine, then brush both sides with oil and sprinkle with salt and pepper.
- 3. Lay the quail on the hottest portion of the grill, breast side down. Cover the grill and cook about 8 minutes, checking once or twice to ensure that they are not browning too quickly. Flip the quail and move to a cooler portion of the grill (quail finished over a cooler fire always seem juicier). Cover and continue grilling until the leg meat will separate from the bone quite easily when you squeeze a leg between your fingers. 4 to 6 minutes more.
The Prairie's End Hunt Club http://texasbirdhunt.com/