The beauty of squab is that it cooks so quickly. The meat,
richly flavored and all dark, is at its succulent best when
rare. To get good browning, this means the birds have to
cook at high heat - which introduces a problem. The fatty
layer under the skin drips and smokes in the oven or catches
fire on the barbecue. The solution: grill over indirect
heat. If parts of the squab get quite dark before birds are
done, drape affected areas with foil.
4 squab (1 lb. each)
6 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons fresh thyme leaves or dried thyme
Salt
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1. With poultry shears or kitchen scissors, cut each squab in
half through center of breast and back. Pull off and discard fat
lumps. Cut off necks and reserve with giblets for other uses.
Rinse birds and pat dry.
2. In a bowl, mix vinegar, honey, and thyme. Add squab and mix
to coat with seasonings. Let stand at least 20 minutes or chill,
covered, up to 1 day, turning pieces over several times.
3. Prepare barbecue for indirect heat.
If using charcoal, mound and ignite 60 briquets on the firegrate
of a barbecue with a lid (20 to 22 in. wide). When briquets are
dotted with gray ash, in about 15 minutes, push equal portions
to opposite sides of the firegrate. Place a drip pan between
coals. Set the grill in place.
If using a gas barbecue, cover and turn heat to high for about
10 minutes. Adjust burners for indirect cooking (no heat down
center) and keep on high. Set a drip pan beneath grill between
ignited burners. Set grill in place.
4. Lift squab from marinade and lay, bones down, in center of
grill, not directly over the heat. Cover barbecue and open the
vents.
5. Cook until birds are richly browned, basting squab frequently
with marinade, using it all. For rare, breasts are moist and red
in center (cut to test); allow about 25 minutes. For medium,
cook 6 to 10 minutes longer. Season to taste with salt.
Yield: Makes 4 servings
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