6 Vermont farm-raised jumbo quail, butterfly cut
barbecue sauce of choice
Wash and pat quail dry. Rub with olive oil. Season with salt and freshly ground black pepper Place on hot grill. Cook for 3-4 minutes per side.
Brush liberally with barbecue sauce of choice, put lid on grill and cook 3 to 5 minutes more.
Quail are done when the bare leg bone starts to show on the little drumsticks.
Quail can also be sautéed in a pan over medium-high heat until golden brown on each side and placed in a 450 degree oven for 3-5 minutes until done, with or without barbecue sauce.