BBQ Quail with Delaware Peach Bourbon Glaze

Introduction

Delight your taste buds with this BBQ quail glazed with a rich Delaware peach bourbon sauce. By using the Arteflame grill, you can achieve a steakhouse-quality sear on the center grill grate at 1,000F, then finish the quail to perfection on the flat cooktop. This method ensures the meat stays juicy while forming a beautifully caramelized glaze.

Ingredients

• 4 whole quail
• 2 ripe Delaware peaches, finely chopped
• 1/2 cup bourbon
• 1/4 cup honey
• 2 tbsp butter
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to build and the grill to reach optimal temperature within 20 minutes.

Step 2: Make the peach bourbon glaze

1. On the flat top cooktop, melt butter and add chopped peaches.
2. Cook until the peaches soften, then add bourbon, honey, mustard, vinegar, cinnamon, salt, and pepper.
3. Reduce slightly to form a thick glaze.

Step 3: Sear the quail

1. Place quail on the center grill grate to sear at 1,000F for about 1 minute per side to lock in juices.
2. Move to the flat cooktop where the heat is slightly lower.
3. Baste with the glaze and allow to cook until the internal temperature reaches 130F.

Step 4: Rest and serve

1. Remove the quail when the internal temp is 15F below the desired final temperature.
2. Let rest for 5 minutes as the carryover heat finishes cooking the meat.
3. Serve with additional glaze drizzled over the top.

Tips

• Monitor the quail closely as they cook quickly due to their small size.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• Pair with a fresh peach salad for an extra layer of fruity flavor.
• Cook vegetables like asparagus or corn on the flat cooktop at the same time.
• Experiment with different types of wood for unique smoky flavors.

Variations

1. Spicy Honey Glaze: Add 1 tsp of chili flakes and 1 tbsp of hot sauce for a spicy kick.
2. Maple Bourbon Glaze: Replace honey with maple syrup for a richer, deeper sweetness.
3. Balsamic Fig Glaze: Swap peaches for figs and add 2 tbsp of balsamic vinegar.
4. Garlic Herb Quail: Omit the glaze and coat the quail in a garlic butter herb mix.
5. Smoky BBQ Glaze: Mix in 2 tbsp of smoked paprika and a splash of Worcestershire sauce.

Conclusion

Grilling quail on the Arteflame ensures perfectly seared, juicy meat complemented by a deep, fruity Delaware peach bourbon glaze. Enjoy a gourmet grilling experience with every bite!

Best pairings

• Grilled asparagus or charred corn
• Fresh peach and arugula salad
• Wild rice or quinoa pilaf
• A glass of bourbon or a crisp white wine