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.
Set the EGG for direct cooking at 350°F/177°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.