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- Yields:
- 1 serving(s)
- Total Time:
- 9 hrs 45 mins
Ingredients
- 4 whole (16 oz.) squab
- Sea salt and freshly ground black pepper, to taste
- canola oil, for the grill
- 4 tbsp. cold unsalted butter
- 12 sprigs of thyme
- grilled lemon halves, for serving (optional)
Directions
- Step 1Season squab liberally inside and out with salt and pepper. Refrigerate uncovered on a rack set on a baking sheet at least 8 hours and up to overnight. Let sit at room temperature 1 hour.
- Step 2Prepare a grill for indirect cooking over medium-high heat; oil grates. (Or heat an oiled cast-iron grill pan over medium-high heat.) Stuff each squab with 1 tbsp. butter and 3 sprigs of thyme.
- Step 3Sear squab on the hot side of the grill, covering them between turns, 1-2 minutes per side. Move squab to the cool side of the grill (or reduce the heat beneath the grill pan to medium-low), cover, and cook, turning occasionally, until an instant-read thermometer inserted into breast registers 145F for medium-rare or 175F for medium, 10-15 minutes.
- Step 4Remove to platter, cover with foil, and let rest 5 minutes before serving with grilled lemon halves, if using.
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