Bacon-Wrapped BBQ Quail

Big Green Egg

Chris Lane‘s preparation for Quail on the Big Green Egg. This recipe uses Big Green Egg Savory Pecan Seasoning and Big Green Egg Vidalia Onion and Sriracha Barbecue Sauce.

PREP TIME

EGG TEMP

350°F/176°C

COOK TIME

SERVINGS

Ingredients

12 bone in quail halves
3 tablespoons (45 ml) Big Green Egg Savory Pecan Seasoning
1 lb bacon
1 cup (240 ml) Big Green Egg Vidalia® Onion and Sriracha Barbecue Sauce

Instructions

Step 1

Set the EGG for direct cooking at 350°F/176°C.

Step 2

Season each quail half with Big Green Egg Savory Pecan Seasoning; wrap each half in a slice of bacon and secure with a toothpick.

Step 3

Grill the quail for 8 to 10 minutes per side or until the bacon is cooked through. When the quail is almost finished, brush with the sauce. Flip the quail and baste the other side. Grill for an additional 3 to 4 minutes to caramelize the glaze.

Instructions

Set the EGG for direct cooking at 350°F/176°C.
Season each quail half with Big Green Egg Savory Pecan Seasoning; wrap each half in a slice of bacon and secure with a toothpick.
Grill the quail for 8 to 10 minutes per side or until the bacon is cooked through. When the quail is almost finished, brush with the sauce. Flip the quail and baste the other side. Grill for an additional 3 to 4 minutes to caramelize the glaze.

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