Quote:
Originally Posted by sc_rufctr
I spatchcock quails all the time. I've found it's best to use scissors rather than a knife.
But you should be able to buy them already done.
Salt & Pepper and then onto the grill with just a twist of lemon before serving. 
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Wow Peter, you have mad cooking and photo skills!
I always use scissors too, the black handled paramedic scissors work great on all poultry. Some call them bandage scissors or "Penny Cutters".