BBQ SQUAB

By BobD

Ingredients

• Ingredients:
• Here is an example of a technique called cooking “under the brick.” Weighted with a hot terra-cotta brick the bird cooks a little more quickly, getting a crisp skin and retaining more of its juices.
• • 2 tablespoons Honey
• • 1/4 cup Balsamic Vinegar
• • 1 cup extra-virgin Olive Oil
• • Leaves from 1/2 bunch of fresh Thyme
• • 1 large Red Onion, thinly sliced
• • 4 whole Squab, breast and backbones removed, such as D’Artagnan’s Whole Semi-Boneless Natural Squab
• • 4 Bricks, standard garden variety, well wrapped in foil
• • Salt and freshly ground Black Pepper, to taste
• • Roasted Beet Farrotto (recipe below)
• • 4 tablespoons Porcini Mustard (recipe below)

Details

Servings 4

Preparation

Step 1

In a non-reactive casserole just large enough to fit all the squab in one layer, combine the honey, vinegar, olive oil, thyme leaves and onion and mix well. Add the squab and turn to coat, making sure that as much of each bird is in contact with the marinade as possible. Cover and refrigerate for at least 4 hours, or up to 8 hours, turning the squab occasionally.




Preheat the grill or broiler. Place the bricks on the grill and heat until very hot.




Remove the squab from the marinade, pat them dry with paper towels and season with salt and pepper. Place the squab breast down on the hottest part of the grill and carefully place a hot brick on top of each. Cook for 6 minutes on one side, then, using tongs, remove the brick, carefully turn the squab, replace the brick and grill the other side for 4 to 6 minutes, or until medium rare (about 130 degrees Fahrenheit on an instant-read thermometer).




To assemble the dish, place some of the farrotto in the center of each of four warmed dinner plates. Place a squab atop each mound of farrotto and top with a tablespoon of porcini mustard.