Arkansas Grilled Quail with Bourbon Glaze

Introduction

Delight your taste buds with this perfectly grilled Arkansas-style quail, infused with a rich bourbon glaze. This recipe takes full advantage of the Arteflame grill's high-temperature searing capability to lock in flavor while keeping the meat juicy and tender. Using the reverse sear technique ensures your quail is cooked to perfection, and the smokiness from the open flames adds an irresistible depth of flavor. Whether you're new to grilling or a seasoned pro, this dish is sure to impress at any gathering.

Ingredients

• 4 whole quail, cleaned and patted dry
• 1/4 cup bourbon
• 2 tbsp unsalted butter, melted
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 tbsp butter (for grilling)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the bourbon glaze

1. In a small bowl, whisk together the bourbon, melted butter, honey, soy sauce, Dijon mustard, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper.
2. Set aside half of the glaze for basting.

Step 3: Marinate the quail

1. Place the quail in a shallow dish and coat them with half of the bourbon glaze.
2. Let sit for 15 minutes while the grill continues to heat.

Step 4: Sear the quail

1. Place the quail on the center grill grate to sear, about 1-2 minutes per side.
2. Once beautifully caramelized, move them to the outer flat cooktop griddle to finish cooking.

Step 5: Cook to perfection

1. Brush the quail with the reserved bourbon glaze occasionally.
2. Cook until the internal temperature reaches 135°F (it will rise to 150°F after resting).
3. Remove from the grill and let rest for 5 minutes before serving.

Tips

• Use a meat thermometer to ensure precise doneness.
• Always let the meat rest before serving to retain juices.
• For added flavor, serve with grilled lemon halves.

Variations

1. Spicy Honey Quail: Add extra cayenne and swap honey for hot honey.
2. Herb-Infused Quail: Marinate quail with fresh thyme, rosemary, and sage.
3. Maple Glazed Quail: Replace honey with maple syrup for a richer glaze.
4. Asian-Inspired Quail: Use hoisin sauce and five-spice powder in the glaze.
5. Smoky BBQ Quail: Substitute bourbon with a smoky BBQ sauce for a twist.

Conclusion

Grilling quail on the Arteflame is a game-changer, ensuring a beautifully seared exterior and juicy interior. The bourbon glaze complements the delicate meat perfectly. Fire up your grill, try this recipe, and impress your guests with a gourmet outdoor meal.

Best pairings

• Roasted sweet potatoes
• Grilled asparagus
• Smoky bourbon cocktail
• Buttery mashed potatoes
• Grilled peaches with cinnamon