Grilled Quail

[Jim Lampe]

Bought these four birds last December, I haven't made Quail before... enjoyed them in restaurants many times...
they've been in the freezer since... so last Friday I took'em out, thawed them, then cleaned 'um up a bit.
Was going to grill them whole, but decided to spatchcocked them instead.

Seasoned with Penzey's Northwoods then wrapped in homemade bacon

Using Kingsford New Professional Grade Charcoal, I got the Weber Performer Good 'n Hot
Breast side down for 2 minutes directly over the heat

...then indirect for 5 minutes... then turned them over and put back direct for another 2 minutes.

So, a total about 4 minutes direct, then back indirect until I felt they were done.
About 20 minutes total on the grill.

Sorry, no plated photos...

And they were delicious little guys. Probably no more than 5 ounces each.
Not much meat on 'em... so if you're hungry, best eat some flapjacks before.
Thanks for stopping by!

 

[Robert-R]

Those look great!

Haven't done quail in years. With my cooks the bacon was way better than the little birds.

 

[Cliff Bartlett]

Never had Quail Jim. Excellent job on yours. Thanks for the post.

 

[ChuckO]

Those look fantastic Jim. I've never cooked the whole bird, always just breasted them. Looks like the extra effort paid off, those look great

 

[Rich Dahl]

Last time I had quail I busted a tooth on a piece of shot I missed when I cleaned them, that was many many years ago. Those look good Jim, nice touch with the bacon.

 

[Bob Correll]

They look absolutely delicious Jim!
I just hope they weren't the little birdies who inform you about Weber's secrets!

 

[Enrico Brandizzi]

Jm those little birds look delicious.

 

[CaseT]

Birds look tasty! The ones we get from the desert here often taste like sage as they forage around in the sage bushes.