Best 8 Barbecued Texas Style Quail Recipes

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**Uncover the Delights of Barbecued Texas-Style Quail: A Culinary Journey into Flavorful Traditions**

In the heart of Texas, where culinary traditions and bold flavors intertwine, lies a dish that captures the essence of Texan cuisine: Barbecued Texas-Style Quail. This delectable dish, often served as an appetizer or main course, tantalizes taste buds with its smoky, succulent, and deeply flavorful profile. As you embark on this culinary journey, discover the secrets behind this iconic Texan dish and explore the diverse recipes featured in this article. From the classic dry rub to the tangy marinade, each recipe promises a unique taste experience that pays homage to the rich heritage of Texas barbecue. So, fire up your grill, gather your ingredients, and prepare to savor the smoky goodness of Barbecued Texas-Style Quail.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED TEXAS QUAIL



Grilled Texas Quail image

Provided by Food Network

Categories     side-dish

Time 8h30m

Yield 10 servings

Number Of Ingredients 8

10 semi-boneless Texas quail (recommended: Diamond H Ranch brand)
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs fresh cilantro
5 to 6 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh oregano
2 tablespoons Creole seasoning blend

Steps:

  • Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
  • Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

EASY GRILLED QUAIL



Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
  • Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

BARBECUED TEXAS-STYLE QUAIL



Barbecued Texas-Style Quail image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

6 quail, dressed
4 ounces (1 stick) butter, melted
1 cup spicy rub, recipe follows
6 whole jalepenos
6 strips bacon
Butter, for basting
1 cup Adams Steak Seasoning
1 pinch (go easy) chili powder
1 pinch (go real easy) red chile flakes
2 pinches garlic powder, or to taste

Steps:

  • Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.
  • Mix the above in a small bowl.

BRISKET, EAST TEXAS STYLE



Brisket, East Texas Style image

Provided by Food Network

Time 5h50m

Yield 14 to 16 servings

Number Of Ingredients 8

2 1/2 gallons good beef stock
1 bottle dry red wine
4 bay leaves
2 tablespoons whole black peppercorns
5 cloves garlic
1/2 cup kosher salt
One 8- to 10-pound brisket, fat cap on
2 1/2 cups of your favorite BBQ sauce

Steps:

  • In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
  • Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.

B.B.Q. QUAIL



B.B.Q. Quail image

Provided by Food Network

Categories     appetizer

Time 52m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons sliced garlic
10 thyme sprigs
8 boneless quail (wing tips removed, wings tucked under, leg tips removed, meat pushed back)
Kosher salt
Fresh ground black pepper
B.B.Q. sauce, your preference

Steps:

  • In a bowl, crush the garlic and the thyme with the back of a spoon. Season the quail with a little salt and pepper, then rub with the garlic and thyme. Allow marinating for 1 hour in the refrigerator.
  • Preheat oven at 375 degrees F.
  • Brush both sides of the quail with the B.B.Q. sauce. Put quails on a rack in a baking dish. Bake for 15 minutes.
  • Remove quail from the oven and turn on the broiler. Brush quails with more sauce. Place quails under broiler to char, about 6 minutes. Turn to char both sides.

BARBECUED QUAIL WITH SPICED SALT AND LEMON



Barbecued Quail with Spiced Salt and Lemon image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 (5 to 7-ounce) quails
1 tablespoon sesame seeds
2 teaspoons ground cumin
2 teaspoons sea salt, plus more as needed
2 tablespoons extra-virgin olive oil
Freshly cracked black pepper
Lemon wedges

Steps:

  • Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone.
  • Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
  • Preheat a barbecue grill plate to high heat.
  • Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice.

GRILLED QUAIL



Grilled Quail image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

4 cloves garlic, sliced
3 shallots, sliced
8 sprigs fresh thyme leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 semi-boneless quail
4 ounces arugula
Maple Bacon Vinaigrette, recipe follows
1/4 pound slab bacon, diced
1/2 tablespoon Dijon mustard
1/2 tablespoon whole-grain mustard
1/4 cup maple syrup
1/2 cup balsamic vinegar
1/4 tablespoon shallot, chopped
1/4 tablespoon garlic, minced
1 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
  • Preheat an outdoor grill to medium-high heat.
  • Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
  • In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

SOUTHERN STYLE BARBECUED QUAIL



Southern Style Barbecued Quail image

Provided by Florence Fabricant

Categories     dinner, main course

Time 15m

Yield 4 to 8 servings

Number Of Ingredients 5

8 quails
1 cup buttermilk
3/4 teaspoon plus a few extra drops Tabasco
1 to 2 large sweet onions, such as Vidalia or Maui (you will need eight 1/2-inch thick slices of Vidalia or Maui (you will need onion)
2 tablespoons balsamic vinegar

Steps:

  • Split quails by snipping up the backbone with kitchen shears. Flatten them and place in a dish.
  • Mix buttermilk with 3/4 teaspoon Tabasco and pour over the quails, coating them well. Cover and refrigerate overnight, up to 24 hours.
  • Preheat grill or broiler. Remove quails from the marinade and place onion slices in marinade. Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side. As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.
  • Arrange the onions on a platter and top each with a quail. Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 8 grams

Tips:

  • For the best flavor, use fresh, plump quail.
  • Be sure to brine the quail for at least 4 hours, or overnight, before cooking. This will help to tenderize the meat and add flavor.
  • When grilling the quail, cook them over indirect heat, away from the coals. This will help to prevent them from drying out.
  • Baste the quail with the barbecue sauce every few minutes to keep them moist and flavorful.
  • Cook the quail until the internal temperature reaches 165 degrees Fahrenheit, as measured by a meat thermometer.
  • Let the quail rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

In conclusion, barbecued quail makes for a delicious and impressive dish. With just a few ingredients and some simple preparation, you can create a mouthwatering meal that is sure to wow your guests. So next time you're looking for something new and exciting to cook, give barbecued quail a try. You won't be disappointed!

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