We teamed up with our amigos at Mill Scale and Brick Vault BBQ to get our grillin' mitts on a unique, sugar cured quail recipe from far west texas. A change of scenery from your everyday burgers & brats, we're excited to try this one on our Mill Scale Yakitori. So, If you've got some quail in the freezer or know somebody that does , give it a try and be sure to tell us how it goes.
West Texas Sugar Cured Quail
with a Blood Orange Reduction
by Phillip Moellering (Brick Vault Owner/Pitmaster)
Before you start gathering your ingredients, get your grill fired up with a hot and healthy coal bed.
Next, as that fire gets hot and the coals earn their glow, go to your kitchen, and round up these herbs and spices to season your quail:
- 1 TBSP Brown Sugar
- 1 TBSP Kosher Salt
- 1 TBSP Paprika
- Half a TBSP Cayenne
- Half a TBSP Dried Parsley
- Half a TBSP White Pepper
Mix those sweet and savory ingredients in a bowl and keep them close by.
Now you can go ahead and semi-debone your quail. Once you’ve finished getting the bones out, evenly and a heavily add your seasoning to both sides of the bird. Once your quail is covered with your homemade rub, it’s time to get going on the Blood Orange Reduction.
It's a simple recipe with a sweet flavor. You’ll find that this sweet glaze can be used on just about anything you grill.
To make blood orange reduction, you’ll need:
- 1 Cup Blood Orange Purée
- 2 TBSP Honey
- Pinch of Salt
Combine all these ingredients in your favorite pot and throw it on the stove or grill. Bring the liquid to a boil and be sure to constantly stir so it will get a jelly/glaze consistency.
Finally, once your fire has a 250-degree temperature, throw your quail on the grill breast side down. Cook each side for about four minutes on each side.
Grill each quail until they reach an internal temperature of 165-degrees. Glaze your birds and serve.
If you'd like to know more about Mill Scale or Brick Vault BBQ click to see their website's or follow them on Social Media @Mill.Scale @brickvaultbreweryandbbq
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