Grilled Dutch Spiced Quail on the Arteflame

Introduction

Bring the rich, aromatic flavors of Dutch winter spices to your grill with this incredible Grilled Quail on the Arteflame. The high-heat sear on the center grill grate locks in juices, while the flat cooktop griddle ensures perfect doneness. This recipe highlights a warm spice rub that enhances the natural flavors of quail, creating a beautifully crisp and juicy result.

Ingredients

• 4 whole quail
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1/2 tsp allspice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to burn for about 20 minutes until the grill is hot.

Step 2: Prepare the Quail

1. Mix the cinnamon, nutmeg, ground cloves, allspice, sea salt, black pepper, and brown sugar in a bowl.
2. Brush the quail with melted butter.
3. Rub the spice mixture evenly over each bird, ensuring full coverage.

Step 3: Sear the Quail

1. Place each quail breast-side down on the center grill grate over high heat (1,000F).
2. Sear for about 1 minute per side to lock in juices.

Step 4: Finish on the Flat Top

1. Move the seared quail to the flat cooktop griddle.
2. Cook until the internal temperature reaches 135F (removing at 120F to allow carryover cooking).
3. Turn occasionally until evenly cooked and crisped.

Step 5: Rest and Serve

1. Remove quail from the grill.
2. Let rest for 5-10 minutes, allowing the juices to redistribute.
3. Serve hot with complementary sides.

Tips

• For a richer flavor, let the quail marinate with the spice rub for at least 1 hour before grilling.
• Use high-quality firewood for a clean and flavorful cook.
• Always use a meat thermometer to ensure perfect doneness.

Variations

1. Spicy Dutch Quail: Add 1/2 tsp cayenne pepper for a spicy kick.
2. Honey Glazed Quail: Drizzle quail with honey during the last 2 minutes of cooking.
3. Smoky Quail: Add smoked paprika to the spice mix for a deeper flavor.
4. Herb-Infused Dutch Quail: Incorporate dried thyme and rosemary to the spice blend.
5. Mustard-Spiced Quail: Brush quail with Dijon mustard before applying the spice rub for tangy notes.

Conclusion

Grilled Dutch Spiced Quail is the perfect dish to showcase rich, warming flavors while achieving a beautifully charred exterior and juicy interior. With the Arteflame grill, you can control heat zones to create an unforgettable grilled meal.

Best Pairings

• Grilled root vegetables with butter
• Warm spiced apple compote
• Sauteed Brussels sprouts with bacon
• A bold red wine, such as Zinfandel
• Rustic sourdough bread with garlic butter