Season the quail with salt and pepper. Dip in the melted butter just before cooking. Wrap each quail breast with a strip of bacon. Secure with wooden picks. Place on a rack in a preheated water smoker with wet hickory chips added to the charcoal. Smoke for 1 hour. Check for doneness. Continue cooking until legs move easily. You may also grill, covered, for 1 hour. Makes 6 servings.
Ingredients
12 quail breasts
salt and pepper to taste
1 cup (2 sticks) melted butter
12 slices bacon
