Grilled Quail with South Carolina Barbecue Sauce: A Backyard Classic

If you've ever wondered how to elevate your wild game grilling game, look no further than quail. These petite birds pack a punch of flavor and cook up fast, making them ideal for a summer cookout or a crisp fall evening by the fire pit. This recipe pairs grilled quail with a tangy South Carolina-style mustard barbecue sauce that clings beautifully to the skin and complements the meat's natural richness.

🛒 Ingredients

For the Quail:

• 8 whole quail, spatchcocked (backbone removed and flattened)

• 4 tbsp vegetable oil

• Salt to taste

For the South Carolina BBQ Sauce:

• 4 tbsp butter

• ½ onion, finely chopped

• ½ cup yellow mustard

• ½ cup brown sugar

• ½ cup apple cider vinegar

• 1 tbsp dry mustard

• 1 tsp cayenne pepper

• Salt to taste

🔪 Prep Steps

1. Make the Sauce

In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent (about 3–4 minutes). Stir in the mustard, brown sugar, vinegar, dry mustard, cayenne, and salt. Simmer gently for 20 minutes, stirring occasionally. For a smoother texture, blend the sauce once cooled.

2. Prep the Quail

Use kitchen shears to remove the backbone from each bird. Press down on the breast to flatten. If you're feeling fancy, snip out the ribs and wishbone for easier eating. Rub the quail with vegetable oil and sprinkle generously with salt.

Grilling Instructions

1. Heat the Grill

Fire up your grill to high heat. You want it hot enough to sear quickly without drying out the meat.

2. Grill the Quail

Place the quail breast side up on the grill. Close the lid and cook for 5 minutes. Brush the exposed side with BBQ sauce.

3. Flip and Paint

Turn the quail over, brush the cooked side with sauce, and grill uncovered for 2 minutes. Flip again, brush with more sauce, and cook for another 2–4 minutes with the lid closed.

4. Final Glaze

Remove from the grill and give one last brush of sauce before serving.

🍽️ Serving Suggestions

Serve your grilled quail with:

• Wild rice or cornbread

• Collard greens or grilled okra

• A cold beer or sweet tea

Tips from the Field

• Two quail per person is a good starting point, but don't be surprised if folks ask for seconds.

• If you're using wild quail from an Alabama hunt, expect a bit more flavor and density than store-bought birds.

• Leftovers? These are phenomenal cold the next day-just like fried chicken, but fancier.