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Beautiful Golden Browned Quail

edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 6</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">4oz deboned quails</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">peanut oil</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">seasoning salt( instead of BGE )</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">BGE seasoning ( instead of seasoning salt )</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Italian herbs and spices</SPAN></TD></TR>
<h4>Instructions</h4> I first recommend that you remove the breast bone, as well as the rib cage bones. This can be done without too much trouble, so don't give up. With a good pair of kitchen shears, place the bird on it's breast and cut through on either side of the back bone. Once you have removed this part and discard it, then gently, like you would filet a fish, slide your knife between the meat and the rib cage. Work your way around till you have no bones left, except the wing and the leg. Rinse the birds inside and out under slow running cold water. Pat dry, then season the birds. We like to use plain old seasoned salt, or BGE seasonings, along with this we lightly coat both sides with italian herbs and spices. (See below) Now the so called secret here is to lightly brush both sides with peanut oil. This is what will allow the skin the turn golden brown, with a wounderful crispy texture .<p> Start the egg and allow the tempature to rise to a steady 400F-425F. Place your aluminum covered pizza stone onto the grill. Next place your grill extender onto the stone. There is no need to pre-heat the stone, but adjust cooking times and add 10 mins more when not preheating the stone. Place the quails onto the upper grill, skin side up. At this point you should turn the birds over every 9 mins for a total of three turns, or 27 mins, ending with the skin side up again. Place two birds per plate and accompany with potato salad and asparagus tips.<h4>Notes</h4>Italliano seasoning. We use a product put out by Club House. You should be able to find it in the spice section, or possibly at Sam's or Costco. To help you further identify the spice bottle, it is a good mixture of garlic, dehydrated red and green peppers, garlic, sugar, salt and onions. This spice is mainly used when making spaghetti sauce. Don't laugh, it works. I would also like to add that it is not neccesary to remove the bones, however, be very careful as the bones are very small and could very easily be swallowed.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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