Grilling Quail Tonight! Need Recipe!!!

[ducks-and-bucks]

I pulled out a few quail and butchered em, got them in the fridge soaking in some water right now until I am ready to start preparing them...

What are some dang good ways to fix them up and grill em?

I know the marinate in italian dressing is always good...

When you got everything at home to grill em right how should I do it? seasonings? marinades? looking for something new here!

[Jamesl]

Here you go.

2 to 3 dried ancho chiles
2 cups hot water
2 cloves of garlic
1/4 cup of honey
1/2 teaspoon of salt

Soak ancho chiles in hot water for 30 minutes. Add garlic and chilis minus stems to a food processor with 1 and 1/2 cups of the water that the dry chilis soaked in. Reserve the rest of the liquid to thin out the glaze if needed. Add honey, and salt. Blend until smooth. You can add more honey if it does not seem sweet to taste.

Remove backbone, and wings from quail. Season quail ( All purpose Season All will do). Flatten quail and place breast side down on a medium mesquite fire. Grill for about 4 to 5 minutes then turn. Cook for another 4 to 5 minutes. Baste the quail and grill for 2 to 3 minutes on each side until done. Much better if skin is left on.

[Scrub Buck]

sounds good

[yazoomike]

Here you go.

2 to 3 dried ancho chiles
2 cups hot water
2 cloves of garlic
1/4 cup of honey
1/2 teaspoon of salt

Soak ancho chiles in hot water for 30 minutes. Add garlic and chilis minus stems to a food processor with 1 and 1/2 cups of the water that the dry chilis soaked in. Reserve the rest of the liquid to thin out the glaze if needed. Add honey, and salt. Blend until smooth. You can add more honey if it does not seem sweet to taste.

Remove backbone, and wings from quail. Season quail ( All purpose Season All will do). Flatten quail and place breast side down on a medium mesquite fire. Grill for about 4 to 5 minutes then turn. Cook for another 4 to 5 minutes. Baste the quail and grill for 2 to 3 minutes on each side until done. Much better if skin is left on.

I'll second this recipe. James fixed this down south one year for us and it was excellent.

[ducks-and-bucks]

Here you go.

2 to 3 dried ancho chiles
2 cups hot water
2 cloves of garlic
1/4 cup of honey
1/2 teaspoon of salt

Soak ancho chiles in hot water for 30 minutes. Add garlic and chilis minus stems to a food processor with 1 and 1/2 cups of the water that the dry chilis soaked in. Reserve the rest of the liquid to thin out the glaze if needed. Add honey, and salt. Blend until smooth. You can add more honey if it does not seem sweet to taste.

Remove backbone, and wings from quail. Season quail ( All purpose Season All will do). Flatten quail and place breast side down on a medium mesquite fire. Grill for about 4 to 5 minutes then turn. Cook for another 4 to 5 minutes. Baste the quail and grill for 2 to 3 minutes on each side until done. Much better if skin is left on.

Sounds good, I can play with that, havent tried that one before..