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Quail is a small bird found in the US. It is extremely fast and flys 30-40 mph. This bird is 100 percent dark meat and has a delicate texture. It has a sweet nutty flavor and is quite tasty. It is extremely tender and can be cooked in multiple ways. Quail can be stir fried, baked, seared, roasted, stewed, broiled, baked, and even on the BBQ. Since quail is a small bird a main course will require you to eat 2 quail since each bird usually weighs around 4-5 ounces. Quail eggs can also be eaten, and contain lots of flavor. They can be boiled to make a hard boiled egg, and then used in salad and even on top of seafood.

Overall quail is very lean. It is 100 percent dark meat, with a delicate game flavor. It can be cooked in multiple ways. One of our favorites is grilled.

Grilled Quail


10 boneless quail Each quail being around 4 ounces
Salt and pepper
Garlic salt
1 teaspoon olive oil
For the BBQ Glaze
1 lbs bacon sliced
1 cup of chopped red onions
¼ cup tomato paste
2 table spoons of Worchester sauce
2 table spoons of hot sauce
1.5 cups brown sugar
Salt and pepper
¼-3/4 teaspoon red pepper flakes
1 cup apple cider vinegar
1 garlic clove minced

Making the glaze

1. In a pot brown the bacon
2. Remove the bacon and keep ¼ of bacon fat
3. In a new pot add the bacon fat, onions, garlic and brown
4. Add the tomato paste and apple cider vinegar and mix for about 2 minutes on low flames
5. Add the hot sauce, and Worchester sauce
6. Stir and boil
7. Add the sugar, red pepper, bacon, and pepper and heat until the sugar is dissolved
8. Turn the flames down and simmer until the sauce has thickened

Cooking the Quail

1. Preheat the grill to 350-400 degrees
2. Coat the quail with oil
3. Add salt, pepper and garlic salt to the quail
4. Cook the quail for about 3-5 minutes on each side
5. After the 3-5 minutes add the glaze and let the glaze caramelize on the quail
6. Apply the glaze to the other side and allow it to caramelize
7. Serve your guests at your next bbq

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