Ingredients
Yield 2 Servings
4 Whole Dressed Birds
BBQ Dry Rub, as desired
½ C Hickory Hill Buttermilk
1 Cup Stock or Water
¾ c Yellow Grits
Salt & Pepper to Taste
1 Tbs Butter
Directions
- Mise en Place
- Dry Rub Quail, allow to sit for 24 hours
- Simmer Water, Butter and Buttermilk in a 2 qt saucepan
- Season to Taste
- Add Grits and whisk vigorously, removing all lumps and ensuring nothing is stuck to the bottom of the pan
- Simmer or Coddle until grits are well done, stirring occasionally . Season to Taste
- While Grits simmer, mark quail with the hottest part of your grill. Turn and mark every side
- After marking, move quail to cooler part of grill or turn flame down low. Lightly season with dry rub.
- Cover quail, turning occasionally, ensuring you don't burn the outside. Wrap with foil if necessary.
- Allow quail to cook well done, or internal temperature of 165 º F
- Place 2 Quail neck down in a bed of grits, legs interwoven, elevated over the grits
- Garnish with locally grown Black Figs and Fuji Apple Confetti, Roasted Red Pepper Coulis
