Recipe
Quickly Grilled Quail recipe
Author, broadcaster and founder of the Australian Barbecue Academy, Bob Hart, shares his Quickly Grilled Quail recipe as published in his book, Heat & Smoke.
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- Cooking Method: Direct
- Temperature: Medium
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As published in Heat & Smoke
Ingredients:
- butterflied quail
- extra virgin olive oil
- sea salt
- black pepper
- chilli flakes
Method:
Quail are delicious little birds – especially butterflied, oiled with extra virgin olive oil and seasoned with sea salt, black pepper and a sprinkle of chilli flakes.
Over direct heat from hot charcoal with some hickory chips, they will cook in around 6-8 minutes a side.
Rest then for a minute or two, joint them and serve as finger food.
Looking for other Bob Hart recipes? See them all at Bob Hart barbecue recipes.
*Heat & Smoke by Bob Hart is available to purchase via HeatandSmoke.com. Also visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).
**Photo credit Dean Cambray.
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- Main ingredients:
- Chicken, Duck
- Cuisines:
- Modern Australian
- Type of meal:
- Everyday Deluxe, Quick & Easy
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