Serves: 4
Total Calories: 97

FOR THE BRINE:
1/3 cup kosher salt
1/4 cup granulated sugar
2 cloves garlic (medium), peeled and crushed
4 whole allspice, crushed
4 whole cloves, crushed
1 bay leaf, broken in half
1 teaspoon dried marjoram

4 squab, , about 1 pound each
2 tablespoons unsalted butter, softened
1/2 teaspoon freshly ground black pepper

TO MAKE THE BRINE: In a large bowl combine 6 cups cold water with the salt and sugar and stir until they have dissolved, about 1 minute. Add the remaining brine ingredients.

With a sharp knife, remove the necks from the squabs. Rinse the squabs under cold water and add them to the brine if necessary, use a weight to keep them submerged. Refrigerate for 2 to 4 hours.

Remove the squabs from the bowl, and discard the brine. Drain the squabs and pat them dry with paper towels. Rub each squab with some of the butter and sprinkle on the pepper. Grill the squabs, breast 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. 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: 97
Calories from Fat: 50

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Game
Bourbon-Mustard Squab
Brined Squab With Sweet Spices
Buffalo Burgers With Chipotle Mayonnaise
Buffalo Strip Steaks With Lusty Red Wine Sauce
Cider-Glazed Whole Duck
Duck Breasts With Balsamic Vinegar
Five-Spice Grilled Quail
Goose With Apple-Cran Stuffing
Quail Wrapped In Bacon And Grape Leaves
Rabbit With Rosemary-Lime Baste
Rack Of Venison With Cran-Currant Sauce
Spice-Rubbed Duck Breasts With Plum Sauce
Tangerine Duck Breasts With Tropical Fruit Sauce
Venison And Mushroom Kabobs