Southern Caroline Style Quail Recipe
I think Southern Caroline Style Grilled Quail with Recipe is one of the best dishes for a backyard party.
If you have not ever grilled any quail for your backyard BBQ, you are missing out.
Among the many breeds of poultry, they are the most flavored and tenderest meat out there.
It’s picture-perfect for your backyard BBQ party with the pile of grilled quail, slathered in spicy sauce, drinking beer with friends is a great way to spend the afternoon.
It is very simple and easier to grill the quail than a whole chicken.
First, you need to remove the ribs with a knife or shears.
If you are buying the quail meat from the market, you can buy them “tunnel boned.” which means it has only wings and legs bone left in the quail.
After you remove the bones, they should look like a small chicken.
Grilling the quail is much easier due to the size of the meat.
Coat with olive oil, a little bit of salt, and place them on a hot girl with the breast side up, because you need to protect the delicate breast side of the meat.
Once you see the breast side becomes browned - just flip it with the spread of sauce of your choice.
The simplest sauce is European Quail sauce.
It is just a mix of olive oil, lemon, some herbs of your choice, salt, and pepper.
Normally two quail per person is a good portion to cook.
I have seen a person eat six at a restaurant so they are spectacular in taste and will be the best BBQ meat you ever tried.
Southern Caroline Quail Recipe is easy to make at home.
Southern Caroline Quail Recipe Step by Step
Grilled Quail with South Carolina BBQ Sauce
I am very fond of the mustard-based South Carolina style of Quail Sauce. Traditionally, it was used over pulled pork but this sauce can be used on grilled quail as well.
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Step 1 - Ingredients
- 8 to 16 quail, backbones removed and flattened
- 3 to 4 tablespoons olive oil
- 4 tablespoons butter
- 1/2 onion, grated
- 1/2 cup yellow mustard
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1 tablespoon dry mustard, like Coleman’s
- 1 teaspoon cayenne
- Salt to taste
Step 2 - Instructions
- Prepare the Quail Sauce first. Saute the onion on medium heat with butter for 3 to 4 minutes. Add everything you want it in and simmer for 20 minuses.
- Use kitchen shears to flatten the quail and remove the backbones by cutting along the side. Salt the quail and add some olive oil.
- Gill over high heat with the lid down for 5 minutes. And grill the breast side for 2 minutes, then turn over again to paint the sauce. Cover the lid for another 2 to 4 minutes and serve.