Montana Char-Grilled Mountain Quail with Smoky Paprika

Introduction

Experience the bold flavors of Montana with this char-grilled mountain quail recipe. Grilled whole over an open fire and infused with a smoky paprika rub, this dish is all about locking in juiciness while achieving the perfect crisp bite. Cooking on the Arteflame grill allows for a steakhouse-quality sear on the center grill grate at 1,000F before finishing it beautifully on the flat cooktop.

Ingredients

• 4 whole mountain quail, cleaned and patted dry
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 4 tbsp butter, melted
• 1 lemon, cut into wedges
• Fresh thyme 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 soaked in vegetable oil in the grill.
2. Stack firewood over the napkins and light them.
3. Let the fire burn for about 20 minutes until the center grill grate reaches 1,000F.

Step 2: Prepare the Quail

1. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
2. Rub the quail generously with melted butter.
3. Coat each quail evenly with the spice mixture.

Step 3: Sear the Quail

1. Place the quail on the center Arteflame grill grate at 1,000F.
2. Sear for about 2 minutes per side to develop a deep, rich crust.

Step 4: Finish on the Flat Cooktop

1. Move the quail to the flat cooktop griddle surrounding the grill grate.
2. Let cook for another 8-10 minutes, turning occasionally for even cooking.
3. Remove the quail when the internal temperature reaches 145F, knowing it will continue cooking to 160F as it rests.

Step 5: Serve and Enjoy

1. Let the quail rest for 5 minutes.
2. Garnish with fresh thyme and serve with lemon wedges.

Tips

• Always preheat the Arteflame grill properly for the best sear.
• Use butter instead of oil for a richer flavor.
• Rest the quail after grilling to allow the juices to redistribute evenly.

Variations

1. Herb-Infused Quail: Swap the smoky paprika rub for a rosemary and thyme-infused seasoning.
2. Citrus Zest Quail: Add orange and lemon zest for a bright, tangy twist.
3. Spicy Cajun Quail: Use a Cajun spice blend with extra cayenne for some heat.
4. Honey-Glazed Quail: Brush with a mix of honey and Dijon mustard before grilling.
5. Bacon-Wrapped Quail: Wrap each quail in bacon strips for a smoky richness.

Best Pairings

• Grilled asparagus with butter
• Roasted sweet potatoes on the flat cooktop
• A bold red wine like Zinfandel
• Warm, crusty bread to soak up juices

Conclusion

Montana char-grilled mountain quail delivers a bold, smoky flavor with a crispy outside and juicy inside. Cooking it on the Arteflame grill maximizes its taste and texture, making each bite unforgettable.