Grilled Kentucky Bacon-Wrapped Quail with Brown Sugar Glaze

Introduction

This Grilled Kentucky Bacon-Wrapped Quail is packed with smoky, crispy bacon and a caramelized brown sugar glaze. Perfectly seared on the Arteflame grill, this dish offers a juicy, tender bite with a rich, flavorful crust. By utilizing the high heat of the center grill grate for searing and the flat cooktop for controlled finishing, you'll achieve a restaurant-quality meal in your own backyard.

Ingredients

• 8 quail breasts
• 8 slices thick-cut bacon
• 1/4 cup brown sugar
• 2 tbsp butter, melted
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Toothpicks or butcher’s twine

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the fire to burn for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Quail

1. Pat the quail breasts dry with paper towels.
2. Season each breast with smoked paprika, black pepper, and garlic powder.
3. Wrap each quail breast with a slice of bacon and secure it with toothpicks.
4. Brush the brown sugar glaze (brown sugar mixed with melted butter) over each piece.

Step 3: Sear the Quail

1. Place quail breasts onto the center grill grate for 1–2 minutes per side to caramelize the bacon.
2. Move the quail to the flat cooktop, closer to the edge, to finish cooking gently.

Step 4: Final Glaze and Resting

1. Brush an additional layer of brown sugar glaze onto each quail breast.
2. Cook until the internal temperature reaches 150°F.
3. Remove from the grill and let rest for 5 minutes; the internal temperature will rise to 165°F.

Tips

• Use thicker cut bacon for a crispier texture.
• Let the grill fully preheat for the perfect sear.
• Do not overcook; quail is best when tender and juicy.
• Baste with glaze just before serving for extra caramelization.

Variations

1. Spicy Bourbon: Add 1 tbsp bourbon and 1/2 tsp cayenne pepper to the glaze for a fiery kick.
2. Asian Fusion: Use a soy-honey glaze instead of brown sugar for an umami twist.
3. Smoky Maple: Replace brown sugar with maple syrup for a deeper, rich sweetness.
4. Pecan-Crusted: Coat with crushed pecans before grilling for a nutty crunch.
5. Herb-Infused: Mix fresh thyme and rosemary into the glaze for an aromatic touch.

Best Pairings

• Bourbon Glazed Sweet Potatoes: Complements the smoky-sweet flavors.
• Grilled Asparagus: A fresh, crisp contrast to the rich quail.
• Buttery Cornbread: Soaks up all that savory bacon goodness.
• Smoky Old Fashioned Cocktail: A perfect Kentucky bourbon pairing.

Conclusion

The combination of crispy bacon, sweet glaze, and expertly grilled quail creates a dish that is both visually stunning and delicious. With the Arteflame grill, you can achieve a perfect balance of sear and tenderness, making this a go-to recipe for your next gathering.