Ancho Grilled QuailCourse: DinnerCuisine: AmericanDifficulty: Medium
Quail are pretty lean, so they need a bit of help. Some prep time and waiting time, these little birds are wonderful, just don’t plate them like I did, I was told it was a bit disturbing and graphic.
4 quail spatchcocked
Ancho chili powder
Thick cut bacon
Kosher sea salt + 1/3 cup extra sea salt for brine
6 cups (about) water
- Mix all spices except the extra salt. This is a to taste mix, but generally about 1-2 tbsp of each. You will need a bit over a cup total of the spice mixture.
- Almost boil water with the extra 1/3 cup salt, just enough to dissolve the salt, then take off burner.
- Add 3/4 of the rub and stir, add ice cubes to help cool to room temperature, then place in icebox for 1-2 hours.
- After cooled, stir one last time and add spatchcocked quail, return to icebox for 1-2 hours.
- Pat dry, shake remaining spice mixture coating both sides evenly, wrap in bacon securing with toothpicks.
- Ensure coals are nice and gray, no flames and have only 1/2 the grill direct as heat.
- Place on indirect heat for about 30 minutes, flipping half way through. For the remaining 15 minutes, place on direct heat to crisp up. (Times are approximate based on the size of the quail)