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Grilled Quail on the BBQ

This grilled quail is a true flavor bomb: tender meat, a bold BBQ rub, and a delicious smoky taste from the grill. By cooking the quail hot and fast, it stays juicy and full of flavor. The grilled vegetables add a nice bite and complete the dish. Serve with Grate Goods Alabama White Sauce for a fresh, tangy kick. Perfect for a gourmet BBQ experience at home!

Ingredients:

For the grilled vegetables:

  • 1 red onion (sliced into thick rings)
  • 1 leek (cut into 2-inch pieces)
  • 1 bell pepper (sliced into strips)
  • 1 carrot (cut into diagonal slices)
  • 100 g (3.5 oz) mushrooms (e.g., cremini, halved)
  • 1 red chili pepper (sliced into rings, optional)
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Preparation:

BBQ temperature: 200 to 220°C
Core temperature: 57°C

Materials:

  • Barbecue or grill
  • Digital thermometer
  • Charcoal or briquettes

Tip:

Serve with Grate Goods Alabama White Sauce for a creamy, tangy finishing touch!

Step by step

Step 1: Prep the grill

Light the BBQ and set up a hot direct grilling zone (around 400-430°F / 200-220°C).

Step 2: Season the quail

Mix the olive oil with Grate Goods All Purpose BBQ Rub and generously brush the quail with it.

Step 3:Prepare the vegetables

Toss the vegetables with olive oil, salt, and pepper.

Step 4: Grilling

  • Quail: Place the quails on the hot grill and sear for 3-4 minutes per side, basting occasionally with the seasoned oil.
  • Use a meat thermometer and remove the quails from the grill once they reach an internal temperature of 135°F (57°C). Let them rest for a few minutes.
  • Vegetables: Grill the vegetables until nicely charred and tender, about 8-10 minutes.

Step 5: Serving

Plate the grilled quail alongside the vegetables and garnish with lemon wedges.