Name: Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon
Prep time: 15 min
Total time: 2 h 25 min
Yield: Makes 4 servings
Ingredients: ¼ cup dark brown sugar; ½ teaspoon mild hot pepper sauce such as Frank’s; 8 quail, preferably whole, rinsed and patted dry (see “Buying Quail,”); Oil for coating grill grate; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; ½ teaspoon ground black pepper; 1 teaspoon onion powder; 2 tablespoons paprika; 2 teaspoons mustard powder; 2 tablespoons kosher salt; 8 slices bacon; ¾ cup shredded sharp Cheddar cheese; 1 cup Garlic-Buttermilk Marinade, made using thyme instead of dill; ¼ teaspoon dried thyme; ¾ cup water; ½ cup milk; ¼ teaspoon kosher salt; ½ cup old-fashioned grits

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Quail are so small that they can dry out on the grill, especially if you’re using wild quail, which have well-exercised muscles and less fat than farmed quail. To keep the birds moist, we marinate them in a buttermilk marinade and wrap them in bacon before grilling. The bacon fat melts into the bird, lending both flavor and moisture. The stuffing helps to plump up the birds so they can hold their original shape when grilled. It also fills out the meal.