Print Recipe

Grilled Quail




  • Quail
  • Olive oil
  • Salt and pepper

Dark Irish Barbecue Sauce

  • 1 1/2 pints ketchup
  • 1/2 cup pancake syrup
  • 2 teaspoons Tabasco
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon seasoned salt
  • 1 cup cooking sherry
  • 3 tablespoons chili powder


  1. Split quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).
  2. Mix all sauce ingredients. The Dark Irish Barbecue Sauce needs no heating.

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