South Carolina Bacon-Wrapped Quail Poppers

Introduction

Bring the bold, smoky flavors of South Carolina to your backyard with these irresistible Bacon-Wrapped Quail Poppers. Succulent quail breasts are filled with creamy cheese and spicy peppers, then wrapped in crispy bacon and cooked to perfection on the Arteflame grill using reverse searing. Whether you're grilling for a crowd or just enjoying a weekend cookout, this recipe delivers steakhouse-level searing and flavor with minimal effort and maximum impact.

Ingredients

• 12 boneless quail breasts
• 12 slices of thick-cut bacon
• 1/2 cup cream cheese (softened)
• 2 jalapeño peppers, deseeded and sliced into thin strips
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp unsalted butter, melted
• Toothpicks (for securing the poppers)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins and light the paper.
3. Wait about 20 minutes until the grill is fully heated and the center grill grate reaches around 1,000°F for searing.

Step 2: Prepare the Quail Poppers

1. Mix the softened cream cheese, garlic powder, smoked paprika, and a pinch of salt and pepper in a small bowl.
2. Lay out the quail breasts and spread a thin layer of the cream cheese mixture on each one.
3. Add a strip of jalapeño on top of the cheese.
4. Wrap each breast with a slice of bacon and secure with a toothpick.

Step 3: Sear the Poppers on the Center Grill Grate

1. Place each bacon-wrapped popper on the center grill grate to sear for 1-2 minutes per side. This locks in the juices and starts rendering the bacon.
2. Use tongs to avoid piercing the meat and rotate carefully for even searing.

Step 4: Move to the Flat Top Cooktop to Finish Cooking

1. Transfer the seared poppers to the Arteflame's flat cooktop griddle, closer to the center where the heat is higher but more even.
2. Baste with melted butter and continue grilling for 8-10 minutes, flipping occasionally.
3. Use a meat thermometer and remove the poppers from the grill when the internal temperature is 150°F. They will finish cooking to 165°F off the grill.

Tips

• Let the quail poppers rest for 5 minutes after grilling for the juices to redistribute.
• Always use a meat thermometer for precise doneness.
• Use butter during grilling for a richer flavor and golden finish compared to olive oil.
• Use the hotter inner cooking zones for a deeper sear and the outer rim for gentler cooking.
• You can make these a day ahead and refrigerate before grilling.

Variations

1. Sweet Heat Poppers: Replace jalapeños with sweet cherry peppers and add a drizzle of honey just before serving for a sweet and spicy contrast.
2. BBQ Cheddar Poppers: Swap cream cheese with sharp cheddar and brush the bacon with your favorite BBQ sauce halfway through grilling.
3. Herb Goat Cheese Poppers: Use herb-infused goat cheese and add a pinch of thyme and rosemary for a refined twist.
4. Pimento Cheese Poppers: A true Southern variation using homemade or store-bought pimento cheese as the filling.
5. Buffalo Blue Cheese Poppers: Mix blue cheese crumbles into the cream cheese and serve with ranch or blue cheese dressing on the side.

Best pairings

• Charred corn with chipotle butter grilled on the Arteflame flat top
• Grilled peach and arugula salad
• Sweet tea or a chilled IPA
• Skillet cornbread prepared on the Arteflame grill
• Smoked baked beans

Conclusion

With a perfect balance of spicy, creamy, smoky, and crispy, these South Carolina Bacon-Wrapped Quail Poppers are a crowd-pleaser and a show-stopper. Grilling them on the Arteflame grill brings out incredible flavors with steakhouse quality sear and texture. Don’t forget to experiment with different variations and find your favorite combo!