Ingredients

8 quail, rib bones removed (about 4 ounces each)
2 teaspoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bacon-Barbecue Glaze, recipe follows

Directions

Preheat a
grill.

Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or
large plate. Use a pastry brush to lightly coat each quail with some of the oil on both
sides. Season the quail with the salt and pepper on both sides.

Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with
the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to
caramelize, turning mid way to ensure even cooking on both sides. Serve
immediately.

Ingredients

Bacon Barbecue Glaze:
1 pound bacon, diced
1 cup chopped yellow onions
1/4 cup tomato paste
1 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup brown sugar
2 teaspoons salt
1/2 teaspoon red pepper flakes

Directions

Place the bacon in a medium
pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon
and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the

onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and
stir to incorporate. Add the vinegar, soy sauce, Worcestershire, and hot sauce. Stir well
and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil
until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer
until thickened, 7 to 8 minutes. Remove from the heat.

With a hand-held immersion blender or in a food processor, lightly pulse to finely chop
the bacon. Transfer to a bowl until ready to use.