Manchester Farms Grilled Quail with Yellow Adluh Grits
Ingredients
- 4 whole dressed quail
- BBQ dry rub, as desired
- ½ cup Hickory Hill buttermilk
- 1 cup stock or water
- ¾ cup yellow Adluh grits
- 1 tablespoon butter
- Salt and black pepper, to taste
Instructions
- Season the quail with the BBQ dry rub and refrigerate for 24 hours.
- In a 2-quart saucepan, combine the stock (or water), butter, and buttermilk. Bring to a gentle simmer and season to taste.
- Gradually whisk in the grits, making sure no lumps form and nothing sticks to the bottom of the pan.
- Simmer over low heat, stirring occasionally, until the grits are tender. Season to taste.
- While the grits cook, preheat a grill to high heat.
- Grill the quail over the hottest part of the grill to develop grill marks on all sides.
- Move the quail to a cooler part of the grill or reduce the heat. Lightly season again with BBQ dry rub.
- Cover and continue cooking, turning occasionally, until the quail reaches an internal temperature of 165°F. Wrap with foil if needed to prevent overbrowning.
- Spoon the grits onto two plates. Arrange two quail on each plate with the legs interwoven and resting on the grits.
