Manchester Farms Grilled Quail with Yellow Adluh Grits

Manchester Farms Grilled Quail with Yellow Adluh Grits - Fresh On The Menu Recipe

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 

  1. Mise en Place
  2. Dry Rub Quail, allow to sit for 24 hours
  3. Simmer Water, Butter and Buttermilk in a 2 qt saucepan
  4. Season to Taste
  5. Add Grits and whisk vigorously, removing all lumps and ensuring nothing is stuck to the bottom of the pan
  6. Simmer or Coddle until grits are well done, stirring occasionally . Season to Taste
  7. While Grits simmer, mark quail with the hottest part of your grill. Turn and mark every side
  8. After marking, move quail to cooler part of grill or turn flame down low.  Lightly season with dry rub.
  9. Cover quail, turning occasionally, ensuring you don't burn the outside. Wrap with foil if necessary.
  10. Allow quail to cook well done, or internal temperature of 165 º F
  11. Place 2 Quail neck down in a bed of grits, legs interwoven, elevated over the grits
  12. Garnish with locally grown Black Figs and Fuji Apple Confetti, Roasted Red Pepper Coulis


What's In Season

Thanks to our warm climate and long growing season, you can find fresh, local ingredients year-round. See what’s in season now.

Where to Buy Local

Knowing the roots of your food is important. Here you’ll find a list of places that sell Certified SC goods.