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STOP SCROLLING. You've never seen quail cooked over Quebracho wood like this.

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Live fire grilled quail — marinated in limoncello (yes, the boozy Italian digestif) and grilled over Quebracho wood, the hardest wood on earth. Crisp, smoky, citrusy, deeply rich. This will ruin you for chicken.

Most people overcook quail into leather. Here’s how a 20-year Executive Chef does it right.

⏱️ TIMESTAMPS:

0:01 – Why Quail Beats Chicken for Grilling
0:08 – The Limoncello Marinade Build
0:30 – Adding Limoncello (The Game Changer)
0:40 – Prepping Quail Without Tearing
1:09 – Quebracho Wood Fire Management
1:13 – Santa Maria Grill Technique
1:18 – Getting That Crispy Skin
1:23 – The Final Plate

🔥 THE TECHNIQUE:

Limoncello breaks down proteins gently
Quebracho burns at 1200°F+
High heat, quick cook (8–10 minutes)
Skin side down first, always
Internal temp 165°F (not 180°F like most recipes)

WHY QUAIL:
✓ All dark meat = more flavor
✓ Individual portions = no carving
✓ Cooks in 10 minutes
✓ Costs less than quality chicken

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20 years from dishwasher to Executive Chef. Now teaching YOU.
Ever cooked quail? What stopped you? Drop it below — let’s talk 👇

Crafted in Smoke. Forged in Fire. Built in New York.
OWN THE FIRE™ – A Culinary Experience by Mike Riddle

#GrilledQuail #BBQQuail #LiveFireCooking #LimoncelloMarinade #QuebrachoWood #SantaMariaGrill #ExecutiveChef #QuailRecipe #FireCooking #OwnTheFire #WeOwnTheFire


Ever wondered how to prepare a delicacy like quail? This video Mike Riddle shows our approach to "outdoor cooking", featuring fresh quail marinated in a "limoncello recipe" based mixture, then seared over blazing hot embers. Learn "how to grill quail" to perfection, emphasizing the intense flavors achieved through "wood fire cooking" and expert "grilling" techniques. Get ready for some serious "bbq" action!