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Bourbon-Mustard Squab

Serves: 4
Total Calories: 226

Ingredients

FOR THE MARINADE:
1/4 cup bourbon whiskey
1/4 cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 squab, , about 1 pound each, butterflied
See _Cutting Poultry For The Grill: Special Technique

FOR THE BASTE:
1/4 cup maple syrup or honey
2 tablespoons bourbon whiskey
2 tablespoons Dijon style mustard

vegetable oil

Directions:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the squabs in a large, resealable plastic bag and pour in the marinade. (If one bag isn't big enough, use two and divide the marinade.) Press the sir out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 2 to 12 hours, turning occasionally.

JUST BEFORE GRILLING, MAKE THE BASTE: In a small bowl whisk together the baste ingredients. Set aside.

Remove the squabs from the bag and discard the marinade. Pat the squabs dry with paper towels and lightly brush with the vegetable oil. Grill the squabs skin side down, over Indirect Medium heat until the skin is golden brown, and the juices are still slightly pink, 35 to 45 minutes, turning once halfway through grilling time. During the last 10 minutes of grilling. Brush on the baste. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 226
Calories from Fat: 120

This Bourbon-Mustard Squab recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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