Barbecued Texas Style Quail Recipes
BARBECUED TEXAS-STYLE QUAIL
Steps:
- Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.;
- Mix the above in a small bowl.
TEXAS STYLE GRILLED QUAIL
Steps:
- Marinate the quail in olive oil, garlic and fresh herbs for at least 1-2 hours or in the refrigerator overnight. Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat (preferably over a wood fire) until done (about 4 to 5 minutes per side).
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- Roasted Quail. Recipe via honest-food.net. Simply and possibly the most popular way to cook them. Butter will work best while trying to brown the bird however olive oil will work as well for the healthy conscient.
- Rainier Cherry & Maple Glazed Bandera Quail. Recipe via hollistercanada.com. Bandera quail is from Bandera, Texas. A place which is known among world-class chefs and the public, not for beef but for its exceptionally high quality and affordable quail meat.
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BBQ QUAIL RECIPE - BARBECUED QUAIL RECIPE | HANK SHAW
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- Make the sauce first. Heat the butter or lard over medium heat, then add the grated onion and sauté until it turns translucent, about 3 to 4 minutes. Add the remaining sauce ingredients, stir well and simmer slowly for 30 minutes or more. I always pour the sauce into a blender and puree it, but you can serve it chunky if you want.
- Flatten the quail. Remove the backbones with kitchen shears by cutting along either side of the spine. 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.
- Grilling. Get your grill hot, but leave an open space with no coals, or with one gas burner left off. Lay your quails, breast side up, on the cool part of the grill and cook with the grill lid down for 10 minutes. Paint the breast side with the sauce, and repeat this two more times until you've cooked the quail for 30 minutes. Check the doneness, either by inserting a thermometer into the thickest part of the breast (it should read 150°F to 155°F), or by testing where the legs meet the thighs: They should want to come apart when wiggled, but not fall apart. You might need another 10 or even 20 more minutes to get to this point, depending on how hot your barbecue is.
- To finish. Turn the quail over and paint the cooked side with sauce. Grill the breast side for 2 minutes with the lid up, then turn over again and paint with the sauce one more time. Cover the grill and cook for a final 2 minutes. Take off the grill and paint with sauce one more time.
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