Southern-Style BBQ Quail with Georgia Sauce

Introduction

If you're looking for tender, juicy quail with a smoky-sweet Georgia-style barbecue sauce, this recipe is for you! With the Arteflame grill, you'll get a perfect sear on the center grill grate at 1,000°F before finishing your quail on the flat cooktop to lock in all the flavor. This grilling method ensures a crispy, caramelized exterior with succulent, juicy meat inside. Plus, the flat griddle cooktop gives perfect results every single time without burning. Let's fire up the grill and make this Southern classic!

Ingredients

• 4 whole quail, cleaned and patted dry
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup Georgia-style BBQ sauce
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar
• 1/2 tsp cayenne pepper (optional, for heat)

Instructions

Step 1: Fire up the Arteflame grill

• Pour some vegetable oil on three paper napkins.
• Place the soaked napkins in the center of the Arteflame grill.
• Stack firewood over the napkins and light them.
• Allow 20 minutes for the grill to heat up to cooking temperature.

Step 2: Season the quail

• In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, and onion powder.
• Rub the seasoning mixture evenly over each quail.
• Melt butter and brush it all over the quail for extra flavor.

Step 3: Sear the quail

• Place the quail breast-side down on the center grill grate at 1,000°F.
• Sear for about 1-2 minutes per side to develop a deep, golden-brown crust.

Step 4: Move to the flat cooktop

• Transfer the seared quail to the flat griddle cooktop, positioning it closer to the center for higher heat.
• Cook for about 5-7 minutes per side, occasionally basting with butter.

Step 5: Apply the Georgia-style BBQ sauce

• In a bowl, combine BBQ sauce, brown sugar, apple cider vinegar, and cayenne pepper.
• Brush the sauce generously over the quail during the last few minutes of grilling.
• Cook until the internal temperature reaches 150°F (carryover cooking will bring it to 165°F).

Step 6: Rest and serve

• Remove the quail from the grill and let it rest for 5 minutes.
• Serve hot with extra BBQ sauce on the side.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Rotate the quail occasionally to ensure even cooking.
• If you prefer a spicier sauce, increase the cayenne pepper.

Variations

• Honey Mustard BBQ Quail: Replace the Georgia BBQ sauce with a mix of honey, Dijon mustard, and apple cider vinegar.
• Spicy Peach Glazed Quail: Incorporate peach preserves and chili flakes for a sweet-and-spicy kick.
• Bourbon-Infused BBQ Quail: Add a splash of bourbon to your BBQ sauce for added depth.
• Garlic Herb Butter Quail: Omit the BBQ sauce and instead baste with garlic herb butter.
• Pineapple Jalapeño BBQ Quail: Mix pineapple juice and diced jalapeño into the BBQ sauce for a tropical heat.

Conclusion

Grilling quail on the Arteflame grill not only locks in the juices but creates an incredible sear with smoky barbecue flavors that will impress any guest. Try this method for perfectly cooked quail every time, and don’t forget to experiment with different BBQ sauce variations!

Best pairings

• Grilled cornbread with honey butter
• Garlic butter asparagus
• Smoked mac and cheese
• Charred sweet potato wedges
• A chilled glass of peach iced tea