Oregon Juniper-Smoked Quail on Arteflame Grill

Introduction

This Oregon Juniper-Smoked Quail recipe is a mouth-watering way to experience game bird grilling at its finest. Grilled entirely on the Arteflame grill, the quail is smoke-kissed with juniper wood and reverse-seared to perfection. The unique methods used here create quail that bursts with bold, earthy flavors and locks in juicy tenderness. Ideal for those looking to master open-fire cooking with a sophisticated touch of the Pacific Northwest.

Ingredients

• 4 semi-boneless whole quail
• Salt and freshly cracked black pepper
• 2 tbsp unsalted butter, melted
• 2 tbsp crushed juniper berries
• 3 sprigs fresh rosemary
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• Juniper wood (or branches for smoking)
• Vegetable oil (for lighting the grill)
• 3 paper napkins

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the base of your Arteflame grill.
2. Stack firewood, including a few small pieces of juniper wood, over the soaked napkins.
3. Light the napkins and allow the fire to build, then let the grill heat for about 20 minutes until the center grill grate reaches over 1,000°F.

Step 2: Prepare the Quail

1. Season each quail on both sides with salt, pepper, crushed juniper berries, minced garlic, and lemon zest.
2. Brush the birds with melted butter for rich flavor and better browning on the griddle.
3. Place a small rosemary sprig inside each quail cavity.

Step 3: Sear the Quail

1. Place the seasoned quail breast-side down on the center grill grate to sear at high heat (about 1,000°F).
2. Sear for about 1-2 minutes per side to achieve a golden-brown crust and lock in the juices.

Step 4: Reverse Sear on the Cooktop

1. Move the seared quail to the Arteflame flat cooktop griddle, closer to the outer edge for medium heat.
2. Cook the quail until the internal temperature reaches 140°F, then remove it from the grill. The final desired temperature is 155°F, and carryover cooking will finish the job.
3. Let the quail rest for 5 minutes before serving.

Tips

• Use a digital meat thermometer to avoid overcooking.
• Butter gives quail a richer flavor—avoid using olive oil on the quail.
• Move quail around the cooktop to find the best heat zone—closer to center for higher heat, outer edge for finishing.
• Use juniper wood in moderation to prevent bitterness—just a few branches will infuse great flavor.
• Let the quail rest after grilling to allow the juices to redistribute.

Variations

1. Oregon Pinot-Marinated Quail: Marinate the quail in Oregon Pinot Noir, garlic, and rosemary before grilling for a wine-enhanced depth of flavor.
2. Smoked Honey-Mustard Quail: Brush quail with a honey-mustard glaze and smoke with applewood for a sweet-tangy contrast.
3. Citrus-Herb Quail: Replace juniper and lemon zest with orange zest and thyme for a brighter flavor profile.
4. Chili-Spiced Quail: Add a dry rub of smoked paprika, cayenne, and cumin for a smoky, spicy twist.
5. Maple-Bourbon Quail: Glaze with maple syrup and a splash of bourbon during the final minutes on the cooktop for a sweet, caramelized finish.

Conclusion

Juniper-Smoked Quail on the Arteflame Grill brings together Oregon's natural flavors and expert grilling techniques. The reverse sear method ensures juicy, tender meat with that perfect touch of fire-roasted aroma. Easy to light, and truly cleanup-free, grilling on the Arteflame makes this an outdoor culinary experience like no other.

Best pairings

• Grilled wild mushrooms with rosemary butter
• Chilled Oregon Pinot Noir or Syrah
• Grilled asparagus with lemon and crushed hazelnuts
• Roasted fingerling potatoes with smoked paprika
• Crusty sourdough bread grilled on the Arteflame cooktop