Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [120]
INGREDIENTS (MAKES 4 SERVINGS)
4 Cornish game hens, about 1¼ pounds each
11/3 cups Sicilian Herb Bath (page 356)
Oil for coating grill grate
½ teaspoon kosher salt
½ teaspoon ground black pepper
DIRECTIONS
1. Rinse the game hens inside and out, then pat dry with paper towels. Butterfly the hens as directed on page 164. Put the butterflied hens in a large roasting pan so they lie flat in the pan. Reserve 1/3 cup of the herb bath, and brush the remaining 1 cup all over the hens. Cover and refrigerate for 4 to 6 hours.
2. Let the hens rest at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the hens flat on the grill, with the skin side down. Cover and cook for 20 to 30 minutes total, turning and basting frequently with the reserved herb bath and sprinkling with the salt and pepper. When done, the hens will be well browned all over and an instant-read thermometer will register about 170°F when inserted into the thickest part of a thigh.
5. Remove the hens to a platter, cover loosely with foil, and let rest for 5 minutes before serving.
* * *
TIMING
Prep: 15 minutes (plus 5 minutes for marinade)
Marinate: 2 to 8 hours
Grill: 10 to 14 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
GETTING CREATIVE
• Add 2 tablespoons Southern Comfort to the buttermilk marinade to add peach and bourbon flavors.
BUYING QUAIL
Quail are sometimes sold semiboneless, meaning that only the wing bones and drumsticks are left intact. The backbone, rib bones, and thigh bones are removed, and a wire frame is often inserted into the bird to hold its shape. Remove the wire frame before working with these birds. The problem with semiboneless birds is that they have very few bones to hold up their original shape when cooked. We prefer working with whole quail. They retain their original shape better, look better when done, and hold stuffing better than semiboneless quail. But either will work for this recipe, and the preparation remains the same.
Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon
Quail are so small that they can dry out on the grill, especially if you’re using wild quail, which have well-exercised muscles and less fat than farmed quail. To keep the birds moist, we marinate them in a buttermilk marinade and wrap them in bacon before grilling. The bacon fat melts into the bird, lending both flavor and moisture. The stuffing helps to plump up the birds so they can hold their original shape when grilled. It also fills out the meal.
THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
For the birds:
1 cup Garlic-Buttermilk Marinade (page 350), made using thyme instead of dill
8 quail, preferably whole, rinsed and patted dry (see “Buying Quail,” left)
Oil for coating grill grate
For the grits:
¾ cup water
½ cup milk
¼ teaspoon dried thyme
¼ teaspoon kosher salt
½ cup old-fashioned grits
¾ cup shredded sharp Cheddar cheese
½ teaspoon mild hot pepper sauce such as Frank’s
For the rub:
¼ cup dark brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons mustard powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
8 slices bacon
Photo: Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon
DIRECTIONS
1. Place the marinade in a large zipper-lock bag. Open up the quail cavities with your fingers and add