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
- Pour some vegetable oil on three paper napkins.
- Place the oiled napkins in the center of the grill.
- Stack firewood over the napkins and light them.
- Allow the fire to burn for about 20 minutes until the center grill grate reaches 1,000°F.
Step 2: Prepare the Quail
- Pat the quail breasts dry with paper towels.
- Season each breast with smoked paprika, black pepper, and garlic powder.
- Wrap each quail breast with a slice of bacon and secure it with toothpicks.
- Brush the brown sugar glaze (brown sugar mixed with melted butter) over each piece.
Step 3: Sear the Quail
- Place quail breasts onto the center grill grate for 1–2 minutes per side to caramelize the bacon.
- Move the quail to the flat cooktop, closer to the edge, to finish cooking gently.
Step 4: Final Glaze and Resting
- Brush an additional layer of brown sugar glaze onto each quail breast.
- Cook until the internal temperature reaches 150°F.
- 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
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Spicy Bourbon: Add 1 tbsp bourbon and 1/2 tsp cayenne pepper to the glaze for a fiery kick.
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Asian Fusion: Use a soy-honey glaze instead of brown sugar for an umami twist.
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Smoky Maple: Replace brown sugar with maple syrup for a deeper, rich sweetness.
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Pecan-Crusted: Coat with crushed pecans before grilling for a nutty crunch.
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Herb-Infused: Mix fresh thyme and rosemary into the glaze for an aromatic touch.
Best Pairings
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Bourbon Glazed Sweet Potatoes: Complements the smoky-sweet flavors.
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Grilled Asparagus: A fresh, crisp contrast to the rich quail.
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Buttery Cornbread: Soaks up all that savory bacon goodness.
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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.