How To Cook Perfect BBQ Roast Quail
The Easy Step-By-Step Method For Cooking Delicious BBQ Roast Quail
Perfect Basics - Whole BBQ Quail
I usually say something here about getting free-range birds if you can however, as far as I know, all quail are free-range.
One thing to remember if you are doing quail for the first time, they do have a lot of dark meat. That's normal so don't let it bother you - it tastes great.
- 4 whole quail
- 1 clove garlic, crushed
- 20 g butter
- 4 sprigs fresh thyme
- 1 small orange, juiced
- 1 tablesp olive oil
- 1 teasp black pepper
- 1 teasp soy sauce
- Spatchcock the quail.
- Melt the butter and mix all the other ingredients, except the quail, into it to make the marinade. Marinate the birds in this for 1 hour.
- Heat your bbq grill to medium - quail don't work well if you try to sear them.
- The average quail needs about 8 minutes on the grill BUT, the big trick now is to make sure you turn the birds EVERY 2 MINUTES. If you leave them longer they dry out on that side and the result is pretty horrible.
- Now this is hard with quail as they are so damn small, but the target temperature in the thickest part of the breast is 75°C (167°F) - check it using a thermometer probe. Put the probe in approximately 3/4 of the way into the breast meat, making sure you don't go too far and hit bone.
- Once the internal temperature is achieved, turn off the BBQ, but leave the hood closed. Leave the bird there for 5-8 minutes to allow the proteins to relax a little (i.e. the meat loosens up).
It's important to note here that salmonella bacteria die at 74°C (165°F)so do not turn off the heat if the bird's internal temperature is much less than 80°C (176°F).
You've now cooked the perfect BBQ quail - serve and enjoy.
Perfect Basics - Whole BBQ Roast Quail - Advanced
Fill each bird with a stuffing made of cooked rice, lots of onion softened in butter, orange zest and fresh thyme leaves.
Mix equal parts of orange juice and olive oil together and coat the outside of the birds with this.
Pre-heat your oven to 200°C (392°F) and put the birds in a roasting pan.
When the oven gets to temp, put the roasting pan in allow about 12 minutes before checking. If the termometer is too difficult try gently pushing one of the legs away from the body - if it resists, they need a little more time.
Serve with cheesy polenta or a Mediterranean salad.
Other Perfect Basics
Perfect Steak - for steaks from beef, kangaroo, lamb, mutton, venison and goat.
Perfect BBQ Roast Beef - for large cuts of beef, kangaroo, lamb, mutton, venison and goat.
Perfect Chops - for pork chops and fillet (tenderloin).
Perfect BBQ Roast Pork - for large cuts of pork.
Perfect BBQ Roast Duck - for roasting whole duck.
Perfect BBQ Roast Chicken - for roasting whole chicken.
Perfect BBQ Roast Goose - for roasting whole goose.
Perfect BBQ Roast Pheasant - for roasting whole pheasant.
Perfect BBQ Roast Turkey - for roasting whole turkey.