Grilled Quail Over Mesquite Lump Charcoal
There is something about cooking quail over mesquite that just feels right. This is a simple recipe that lets the flavor of the bird and the smoke do the work. No complicated steps. Just good seasoning, real fire, and cooking it the right way.
This is one of my favorite ways to cook quail at camp or at home.
Ingredients:
8 whole quail
Duck fat (as binder)
Casa M. Spice (Free Range) seasoning
B and B Mesquite Lump Charcoal
Prep:
Spatchcock the quail and pat dry with paper towels. This helps the seasoning stick and gives you better color when grilling.
Lightly coat the quail with duck fat on all sides. This acts as a binder and helps the quail stay moist while cooking.
Season all sides generously with Free Range.
Let the quail sit for about 20 minutes so the seasoning can settle into the meat while the grill heats up.
Fire Setup:
Use B and B Mesquite Lump Charcoal and set up for direct heat grilling.
You want a hot grill because quail cooks fast and you want a good color on the outside without drying it out.
Cooking:
Place the quail over direct heat.
Cook for about 10 to 12 minutes per side.
Turn as needed to avoid burning and to get even color.
Cook until the internal temperature reaches a safe temperature (165°F in the thickest part of the bird).
The outside should have a nice grilled color but not be burnt.
Rest:
Pull the quail off the grill and let it rest for about 5 minutes before serving. This helps keep the meat juicy.
Notes:
Quail cooks very fast, so pay attention while grilling. Overcooking will dry it out quickly. Hot fire and short cook time is the key.
Cook simple. Cook over real fire. Let the ingredients do the talking.