Grilled Quail with South Carolina Barbecue Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
673 kcal
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Course
Main Course
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Cuisine
American
Grilled Quail with South Carolina Barbecue Sauce
Description
Starting with a sauce of sautéed onion and butter combined with yellow mustard, brown sugar, cider vinegar, dry mustard, and cayenne pepper, the flavors develop over a slow simmer and can be blended until smooth. The quail is carefully prepared by removing backbones and flattening, which reduces cooking time and promotes crispness on the grill.
Grilling over high heat while repeatedly brushing on the barbecue sauce creates a sticky and flavorful coating on the quail’s surface. The method includes intervals with the grill lid up and down to control cooking and temperature, finishing the quail tender and nicely charred.
This grilled quail makes a distinctive dish with a balance of sweet, tangy, and mildly spicy notes from the authentic South Carolina sauce, suited for an elegant outdoor meal.
Ingredients
- 8 quail backbones removed and flattened, to 16 pieces
- 3 vegetable oil to 4 tablespoons
- 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 pepper
- salt to taste
Instructions
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 31g | 10% |
| Protein | 45g | 90% |
| Fat | 40g | 62% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 196mg | 65% |
| Sodium | 579mg | 24% |
| Potassium | 615mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 15mg | 17% |
| Calcium | 80mg | 8% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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