Quails are more unusual in Vermont than Spain, where they are a traditional grill treat – but there are more people raising these healthy & tasty birds now. Ask at your local Co-op – they may know someone who is raising them in addition to chicken & other poultry.
When you get them, they will be cleaned – so just cut them along the breastbone with poultry shears and spread them apart – they will look like little frogs! Don’t let them intimidate you, chop some garlic, rosemary, add a good olive oil, and fresh squeezed lemon juice.
Marinate the quails in this mixture for a bit – if not possible, just make sure they are coated with the oil. Using the Grillstone for these birds is perfect, the indirect heat will not burn them, and the marinade will grill itself into the bird, not drip onto the fire. You will taste the difference! Watch the following video -
chop a bit of parsley and sprinkle over them. There is no other way to eat them – pick them up like ribs and eat them with your fingers!
Serve with a Spanish Verdejo, Albariño, or a Sauvignon Blanc.
Ever try a “Juicy Lucy” burger? Here’s Martin’s take on a classic recipe. A Tartar burger (ground beef mixed with capers, egg & other spices) surrounds a molten core of fresh Vermont Cheddar Cheese. Prepared perfectly on the Vermont Country Grillstone, of course!
What’s your favorite thing to grill? Grill it using the Vermont Country Grillstone and what’s good, is even better! Want to try the grillstone? Call 800-427-1396 for a super-secret, special deal on the Vermont Country Grillstone, just in time for Christmas.
The fish stays on the grill and the flavor stays in the fish – grilling with the Vermont Country Grillstone. This demonstration shows tips on grilling any whole fish without it sticking to your grill surface.
or a Sauvignon Blanc.