Spicy Brown Sugar Quail Stuffed With Cheese Grits And Wrapped In Bacon - BBQ And Grilling Recipes

Quail are so small that they can dry out on the grill, especially if you’re using wild quail, which have well-exercised muscles and less fat than farmed quail. To keep the birds moist, we marinate them in a buttermilk marinade and wrap them in bacon before grilling. The bacon fat melts into the bird, lending both flavor and moisture. The stuffing helps to plump up the birds so they can hold their original shape when grilled. It also fills out the meal.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
For the birds:
1 cup Garlic-Buttermilk Marinade, made using thyme instead of dill
8 quail, preferably whole, rinsed and patted dry.
Oil for coating grill grate
For the grits:
¾ cup water
½ cup milk
¼ teaspoon dried thyme
¼ teaspoon kosher salt
½ cup old-fashioned grits
¾ cup shredded sharp Cheddar cheese
½ teaspoon mild hot pepper sauce such as Frank’s
For the rub:
¼ cup dark brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons mustard powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
8 slices bacon.

DIRECTIONS
1. Place the marinade in a large zipper-lock bag. Open up the quail cavities with your fingers and add the quail to the marinade, massaging the marinade into the meat and cavities. Seal the bag and refrigerate for at least 2 hours or up to 8 hours, turning the bag occasionally.
2. Remove the quail from the marinade and pat dry with paper towels. Discard the marinade.
3. For the grits, put the water, milk, thyme, and salt in a small saucepan. Bring to a boil over high heat. Gradually whisk in the grits and reduce the heat to medium-low so that the mixture simmers gently. Cover and simmer, stirring frequently, until the grits thicken enough to pull away from the sides of the pan, 8 to 10 minutes.
4. Remove from the heat and stir in the cheese and hot pepper sauce. Let cool slightly, then spoon the grits into the cavity of each prepared quail, stuffing each bird until full.
5. Combine the rub ingredients in a small bowl. Sprinkle the rub all over the birds, especially under the legs and wings, patting it in with your fingers. Wrap 1 slice of bacon over the wings and breast of each bird, overlapping the first end of the bacon to hold it down. Secure the second end of the bacon with a wooden toothpick. The legs will remain exposed.
6. Heat the grill as directed.
7. Brush the grill grate and coat it with oil. Put the birds on the grill on their sides with the legs slightly askew, as if they are sleeping on their sides. Cover and grill until nicely grill-marked on both sides, about 5 to 7 minutes per side for medium to medium-well (155° to 165°F). The meat will be a bit more pink than chicken when done. 8. Remove the toothpicks and serve the quail on a plate or platter on their sides (as they were grilled). Or position the birds breastside up by pushing them gently onto the plate or platter on their backs.

   

This entry was posted on Thursday, November 17th, 2011 at 7:32 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply