Prepare and
light your grill for a medium heat fire that needs to burn about 30 minutes
or more. I like to use a lot of smoking chips. Soak them in a bowl of water
and add them to the fire a couple of minutes before starting to cook. If
quail are frozen thaw overnight in refrigerator. Fresh or frozen, Split the
birds in half down the back, and rinse them thoroughly under cold running
water. Lay them out flat on a plate or plates.
Place your butter in a small sauce pan and melt the butter over medium
heat. Add the orange peel and reduce heat to medium-low. After 1 or 2
minutes remove from heat and liberally brush on birds.
Place the birds on the perimeter of the grill so they will cook more
slowly. Dribble honey (I like to use a "honey bear") on the birds and top
each piece with a half a strip of bacon. Rotate AND turn the birds
frequently, brushing with butter at least with each turn. Dribble with
honey as frequently as you would like. The cooking time will vary depending
on grill temperature and proximity to heat, but will probably be around 30
minutes.
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