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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.I would rather light a candle than curse your darkness.
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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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