text; locked from Batfamily STOP HACKING THIS TIM :E
[No you can hack it, Jason doesn't care, he just doesn't want to talk to any of you. :C Not even Selina.]
* 8 doves, 4 squab or 2 pigeons
* Fleur de sel or high-quality sea salt
* Top-quality olive oil
* 1-2 lemons, cut into wedges
1. Take your birds out of the fridge and let them come to room temperature, about 30 minutes.
2. Get your grill hot and scrape the grates down well. If you are using a broiler, turn it on and prepare your broiler pan by wrapping some foil on it.
3. Paint the doves with olive oil and sprinkle some salt over them.
4. Get a paper towel and some cheap vegetable oil and, using tongs, wipe down your grill grates or the foiled broiler pan.
5. Grill your doves breast side up, or broil them breast side down, for 3-4 minutes over high heat with the lid closed. Up this to 5-6 minutes for squab or pigeon.
6. Open the grill lid and turn your doves on their sides. Do the same if you are broiling. Let them sear for 1-2 minutes on each side. Now turn the birds over - breast down on the grill, breast up on the broiler - and cook until the skin is nice and crispy, about 2 minutes.
7. Take the birds off the heat and arrange them on a platter breast up. Drizzle olive oil over them, squirt them with lemon juice and sprinkle a little more salt over them.
[video/encrypted to Carrie and Miho]
Hhh. So both of you still have both hands, right?
Is Danny gone?
* 8 doves, 4 squab or 2 pigeons
* Fleur de sel or high-quality sea salt
* Top-quality olive oil
* 1-2 lemons, cut into wedges
1. Take your birds out of the fridge and let them come to room temperature, about 30 minutes.
2. Get your grill hot and scrape the grates down well. If you are using a broiler, turn it on and prepare your broiler pan by wrapping some foil on it.
3. Paint the doves with olive oil and sprinkle some salt over them.
4. Get a paper towel and some cheap vegetable oil and, using tongs, wipe down your grill grates or the foiled broiler pan.
5. Grill your doves breast side up, or broil them breast side down, for 3-4 minutes over high heat with the lid closed. Up this to 5-6 minutes for squab or pigeon.
6. Open the grill lid and turn your doves on their sides. Do the same if you are broiling. Let them sear for 1-2 minutes on each side. Now turn the birds over - breast down on the grill, breast up on the broiler - and cook until the skin is nice and crispy, about 2 minutes.
7. Take the birds off the heat and arrange them on a platter breast up. Drizzle olive oil over them, squirt them with lemon juice and sprinkle a little more salt over them.
[video/encrypted to Carrie and Miho]
Hhh. So both of you still have both hands, right?
Is Danny gone?