And I do. Over time, however, I've found a way to have the last laugh on my imp. Quail, which weigh in at 4 to 8 ounces per bird, are a true treat. I like to split them, remove the backbones, then apply a marinade of olive oil and an assertive herb such as rosemary or thyme. Quail are not inexpensive and often are available only frozen.
Prices are considerably less when they can be found at Asian markets.
The two recipes that follow are from the latest book by master grillers Cheryl Alters Jamison and Bill Jamison. Coat the quail with the paste, rubbing it over and under the skins without tearing the skins. Place the quail in a plastic bag and refrigerate. Remove the quail from the refrigerator, drain them and let them sit covered at room temperature for about 20 minutes. Fire up the grill, bringing the temperature to medium-high.