Lowcountry Potluck

The Charleston Grill has long been one of our favorite regional restaurants. Chef Bob Waggoner uses fresh local ingredients to create elegant fare in his kitchen on King Street. Here he shares highly-prized information on how to make his famous squab.

LOWCOUNTRY POTLUCK MENU:
1. Michelle's Baked Ham
2. Esau's Collard Greens

HOW TO MAKE BOB'S SQUAB
If you haven't tried squab, you're missing a wonderfully succulent little bird. Bob uses a simple method. (You can use Cornish hens if you prefer.)

Tie squab legs with twine; tuck in wings. Coat with thin layer of butter; sprinkle with salt and pepper. Brown 2 to 3 minutes on all sides over medium-high heat in an ovenproof skillet. Transfer skillet to oven; roast at 400° for 30 to 40 minutes or until meat thermometer registers 180°. Garnish with fresh thyme leaves.