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[edit] Ingredients
8 |
quail - (abt 4 oz ea) rib bones removed |
2 |
teaspoons vegetable oil |
2 |
teaspoons salt |
¼ |
teaspoon freshly-ground black pepper |
½ |
cup Bacon-Barbecue Glaze (see recipe) |
[edit] Preparation
Step 1 |
|
Step 2 |
Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides. |
Step 3 |
Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the Bacon-Barbecue Glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately. |
Step 4 |
