BACON WRAPPED QUAIL WITH
                                        BOURBON PEPPER JELLY


• 8 quail, dressed
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 strips thick cut bacon
• ½ cup pepper jelly
• 2 Tablespoons bourbon
• ½ teaspoon Worcestershire sauce


Season each quail with 1/8 teaspoon of the salt and 1/8 teaspoon of 
the pepper. Wrap bacon around the quail and secure with a toothpick.

Preheat EGG to medium low.

In a bowl, whisk the pepper jelly, bourbon, and Worcestershire sauce 
until smooth.

Place the bacon wrapped quail on the grill and cook, turning frequently 
for 10-12 minutes or until bacon is beginning to caramelize in places          and the quail has grill marks on all size.

Brush the quail with the glaze and continue turning, glazing, and 
cooking until the birds are nicely glazed and grilled on all sides and the      flesh is just cooked enough, about 10 minutes longer.

Set aside to rest briefly before serving.