Recipe courtesy of O'Neill Williams and O'Neill Outside.
Ingredients
- 12 quail (or chicken breast)
- 2 tablespoons poultry seasoning
- 12 strips of bacon
- ¾ cup melted butter
- 2 cups champagne
Instructions
Method: Indirect cooking
Equipment: Drip Pan, aluminum foil, toothpicks
- Set the EGG for indirect cooking at 350°F/177°C.
- Clean the quail and pat dry with paper towels.
- Season the quail with poultry seasoning.
- Wrap each quail with a strip of bacon and secure with toothpicks.
- Melt butter in a Drip Pan.
- Add the quail and champagne to the pan.
- Cover the pan securely with aluminum foil.
- Place the pan on the cooking grid and cook for 20-25 minutes, or until the internal temperature reaches your desired doneness.
- Remove from the EGG, let rest for a few minutes, and serve warm.
