BBQ brined quail
Quail has such a unique flavour… different to chicken with a beautiful texture. This recipe brings out that unique quail game flavour but requires some prep work as you create a brine to soak the quail before BBQ’ing on the Weber.
Serves 2 to 3 people.
- 4-10 Brisbane Valley butterfly quail
- 3 litres water
- 150g sugar
- 150g salt
- 1 orange, quartered
- Fresh thyme
- 4 cloves garlic
Add water, sugar, salt, orange, thyme and garlic into a large pot and bring to the boil.
Once boiled remove from heat and allow to cool to room temperature.
Place the quail in the cooled mixture for two hours.
After two hours remove and pat dry. Season with preferred seasoning and massage with olive oil.
Put quail skin down on a hot BBQ plate and grill for 4 minutes, until golden brown.
Turn quail and grill for 3 minutes.
Close the lid and cook on low for a further 5 minutes. Cut in half, serve and enjoy.