If your quail have skin on, we use a recipe from Goode’s in Houston. I always have quail for breakfast there. Just the best. With the breastbone removed we spread the whole bird out like butterflying. Apply light olive oil, then a liberal rubbing of some bbq [Goode’s is the best] rub. Grill at about 350 degrees about three minutes per side. Awfully fine eating . The secret for us is getting the proper grill time, depending on the birds used.
Goode & co BBQ, on I-10, by Gessner?
I always ate lunch there after gun shows; sliced brisket on jalapeño cheese bread, with a Shiner.
