March 17th, 2012
by Vermont Country Grillstone
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 -