Game & Fish Dish
BEAUTIFUL GOLDEN BROWNED QUAIL
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6 4 ounce deboned Quails
6 4 ounce deboned Quails•¼ cup peanut oil
¼ cup peanut oil•3 tablespoons seasoning salt or Big Green Egg
3 tablespoons seasoning salt or Big Green Egg seasoning
•3 tablespoons Italian herbs and spices
3 tablespoons Italian herbs and spicesRemove the breast bone as well as the rib cage bones.This can be done without too much trouble, so don't give up.With a good pair of kitchen shears, place the bird on its breast and cut through on either side of the backbone. Once you have removed this part and discard it, then gently, like you would filet a fish, slide your knife between the meat and rib cage. Work your way around till you have no bones left, except the wing and the leg. Rinse the birds inside and out under slow running cold water. Pat dry, then season the birds. We like to use plain old seasoned salt, or Big Green Egg seasonings, along with this we lightly coat both sides with Italian herbs and spices.
Now the so-called secret here is to lightly brush both sides with peanut oil. This is what will allow the skin to turn golden brown with a wonderfully crispy texture. Start the Big Green Egg Cooker/Grill and allow the temperature to rise to a steady 400-425 degrees. Place your aluminum-covered pizza stone onto the grill. Next place your grill extender onto the stone. There is no need to preheat the stone, but adjust cooking times and add 10 minutes more when not preheating the stone. Place the Quails onto the upper grill, skin side up. At this point you should turn the birds over every 9 minutes for a total of three turns, or 27 minutes, ending with the skin side up again.
