BBQ Quail with Honey Glaze on an Arteflame Grill - North Carolina Style

Introduction

This North Carolina BBQ Quail with Honey Glaze is smoky, juicy, and glazed to perfection with a tangy-sweet basting sauce right on the Arteflame Grill. When you're grilling with firewood, there’s nothing better than cooking small game birds like quail. The high-heat sear from the center grill grate locks in flavor and creates a mouthwatering crust, while the flat steel cooktop evenly finishes the meat to juicy perfection. This recipe brings out everything that's great about North Carolina BBQ — simplicity, fire, and bold, sweet-tart flavor.

Ingredients

• 4 semi-boneless quails (patted dry)
• 2 tablespoons unsalted butter (melted)
• Salt and freshly ground black pepper to taste
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon finely chopped fresh parsley (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center basin of the Arteflame grill.
2. Pour a bit of vegetable oil over the napkins to soak them.
3. Stack firewood evenly over the oiled napkins.
4. Light the napkins and let the fire build. The grill will be ready to cook in about 20 minutes.

Step 2: Prepare Your Glaze

1. In a small bowl, combine honey, apple cider vinegar, Dijon mustard, crushed red pepper flakes, garlic powder, and smoked paprika.
2. Mix until smooth and set aside.

Step 3: Season and Sear the Quail

1. Brush the quails with melted butter and season both sides generously with salt and black pepper.
2. Place each quail breast side down on the center grill grate directly over the fire (the grate reaches over 1,000°F).
3. Sear each side for about 30–45 seconds to lock in the juices and create a crisp outer texture.

Step 4: Cook to Temperature

1. Once seared, move the quail to the flat griddle cooktop closer to the outer edge for cooler, gentler cooking.
2. Baste each quail with the honey glaze using a basting brush.
3. Flip and baste every 2–3 minutes while cooking for another 8–10 minutes, depending on size.
4. Use a meat thermometer and remove the quail from heat when it reaches 150°F internal temperature (carryover will bring it to 165°F).

Step 5: Rest and Serve

1. Let the quail rest for 5 minutes so juices redistribute.
2. Garnish with chopped fresh parsley and serve hot.

Tips

• Use butter instead of oil for better flavor on your quail.
• Grill all your sides on the flat top at the same time — it holds plenty!
• Don’t skip searing at the center — Arteflame's 1,000°F grate gives your quail that crisp skin and sealed-in juices.
• Monitor temperatures precisely using an instant-read thermometer and pull the meat 15°F early.
• Use the cooler zones on the griddle edge to rest or slow-cook other foods while you finish up.

Variations

1. Lemon Herb Quail: Swap honey glaze for a lemon zest, garlic, rosemary and olive oil marinade.
2. Spicy Carolina Quail: Add 1 tbsp hot sauce and a pinch of cayenne to the glaze for extra kick.
3. Bourbon Maple Glaze: Replace honey with maple syrup and add 2 tablespoons of bourbon to the vinegar base — don't worry, the alcohol cooks off.
4. Pineapple Ginger Glazed Quail: Use pineapple juice and grated ginger instead of vinegar and paprika for a tropical twist.
5. Asian Fusion Quail: Glaze with hoisin, soy sauce, garlic, and a splash of rice wine vinegar for umami-rich flavor.

Best pairings

• Grilled corn with herb butter
• Sweet potato wedges grilled on the flat top
• Smoky black eyed peas with bacon
• A tall glass of Carolina sweet tea or a hoppy local IPA
• Peach cobbler cooked on the edge of the Arteflame cooktop

Conclusion

Perfectly grilled quail doesn't get better than this. When using your Arteflame Grill, you’ll impress with incredible flavor, juicy meat, and zero cleanup. Mastering quail with a honey glaze is easy when using direct searing heat and a gentle finish around the griddle edge. That sweet and tangy North Carolina BBQ-style flavor will bring everyone back for seconds.