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Need advice on grilling quails
So I’ve liked to try grilled quails for a long time. Finally a few days ago I went to a South Asian grocery store (for you guys living around Seattle that would be Uwajimaya) and got a couple of packs of frozen quails, 8 quails each pack I guess.
No I am wondering how I am supposed to grill them. I have read and watched videos recommending doing the quails medium. But I have some reservations about having poultry done medium and I like my chicken the standard 170.So would they become too dry at 170?
Comments
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Marinate in Italian dressing for 4-6 hours, rub, wrap in bacon and only cook to medium. They dry out real easy.Austin, TX
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^^ +1
I also like marinade and no bacon. Quail is good eatin.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Are you folks talking whole quail or just the breast? Just wanting to clarify.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Not to get too fancy, but you can take out the breast and back bones and stuff with sausage.*******Owner of a large and a beloved mini in Philadelphia
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+1 to what @Eggpharmer said above. This is a nice way to cook a very delicious bird.
That being said, I've only ever cooked/eaten wild quail, so I might echo your concerns with under cooking farm raised birds.
One other excellent preparation is to brown the quail in a cast iron pan, make up a brown gravy then simmer the quail for a few minutes and serve over buttered noodles. This is bviously not a 'grilling' technique, but it is delicious.
Let us know how it turns out.
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
Farm raised vs Wild are completely different. We baked, broiled or fried them when I hunted them.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Here is how I like to do them on BGE.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=851401&catid=1
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I have a sack full in the deep freeze waiting to hit the egg.
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2 Large
Peachtree Corners, GA -
I've done them spatchcocked and whole on a raised grid. I've also done them on tandoori skewers right near the lump. Overcooked quail is nasty.
Steve
Caledon, ON
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@Little Steven The tandoori skewer method sounds awesome!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NP,
I elongated some holes in a stainless colander to support the skewers. Still don't have a tandoor but that worked out really good. Potato on the skewers to stop the birds from sliding off and a hot fire. RichardFL actually gave me the skewers.
Steve
Caledon, ON
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Little Steven said:
NP,
I elongated some holes in a stainless colander to support the skewers. Still don't have a tandoor but that worked out really good. Potato on the skewers to stop the birds from sliding off and a hot fire. RichardFL actually gave me the skewers.
This is my tandoori set-up. and these are the skewers that make it work.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=721499&catid=1
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Thank you all for your suggestions. I'll let you know how it turned out!
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All great ideas above. Love them on the wing. Breast warped in BACON.
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