Tailgate Quail Recipe by Chef James Clark, Carolina Inn

It’s that time of year!

Executive Chef James Clark of The Carolina Inn has sent this terrific Tailgate Quail, aka BBQ Quail & Low Country Slaw recipe over for Carolina Epicurean readers.

BBQ Quail & Low Country Slaw
Chef James Clark
Carolina Inn

Chef James Clark

 Note:  the Brine and the BBQ Sauce can be done a week in advance!  The Slaw vegetables and vinaigrette can be prepped a day in advance but do not mix them until you are ready to serve.

For the Quail

  • 4 ea. Quail
  • ¼ cup Sugar
  • ¼ Cup Salt
  • 4 qt Water

–  First mix the sugar, salt and water together and bring to a simmer and then palace in the refrigerator and let cool.  This is your Brine.

– For the Quail I like to use the Semi Boneless Manchester Farms Quail and trim the wings and remove the wire.  Split the quail breast in ½ and set aside.

– Once the Brine is  cool pour over the Quail and be sure they are well coated and even submerged and let sit for 4 hours in the refrigerator.  After the time is up pull them out and wash under cool water and pat dry and they are ready to grill.

For the BBQ Sauce

  • 1 qt. Apple cider vinegar
  • 2 Cups  Apple juice or apple cider
  • 1 Cup Pints Dijon mustard
  • 1 Jar ketchup
  • 2 Cups brown sugar
  • 2 Small Cans tomato juice
  • 12 oz. hot sauce

All to taste

  • black pepper
  • chili pepper
  • salt
  • 1oz. Worchester sauce
  • 2 tab. Lemon juice
  • 2 tab. Chopped garlic

– Mix everything together and cook in a heavy bottom sauce pot for at least 4 hours on a very slow simmer.

When you are ready to grill pull the quail out of the cooler and cover them in BBQ Sauce and let them come to room temperature and then place them on the grill.  Quail can be cooked to Medium to Medium Well and still be safe if cooked to well done they can be dry I would suggest if your grill is very hot then they should be cooked for about 3 ½ min on each side. 

For the Slaw

  • 1 ea. Zucchini
  • 1 ea. Yellow Squash
  • 1 ea. Carrot peeled
  • 1 ea. Red Pepper
  • ½ Head of Cabbage
  • ½ Red Onion

Slaw Dressing

  • ½ Cup Extra Virgin Olive Oil
  • ¼ Cup Apple Cider Vinegar
  • 2 Tab. Whole Grain Mustard
  • 2 tea. Celery Seeds
  • 2 tab. Chopped Cilantro

Salt and Pepper to Taste

– Take all of the vegetables and clean them free of seeds and ends.  Then Julienne each of the vegetables making sure that all are cut the same size.

– In a separate bowl combine the mustard, vinegar, celery seeds and cilantro and mix well.  Then slowly add the oil to create an emulsion once all the oils is added then season with the salt and pepper.

– With a spoon drizzle the Slaw Dressing over the mixed julienne vegetables and mix until evenly coated.

Thanks Chef!

James Clark, Executive Chef at The Carolina Inn
211 Pittsboro Street
Chapel Hill, NC 27516
919-918-2762