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10 boneless quail Each quail being around 4 ounces
Salt and pepper
Garlic salt
1 teaspoon olive oil

For the BBQ Glaze

1 lbs bacon sliced
1 cup of chopped red onions
¼ cup tomato paste
2 table spoons of Worchester sauce
2 table spoons of hot sauce
1.5 cups brown sugar
Salt and pepper
¼-3/4 teaspoon red pepper flakes
1 cup apple cider vinegar
1 garlic clove minced

Making the glaze

1. In a pot brown the bacon
2. Remove the bacon and keep ¼ of bacon fat
3. In a new pot add the bacon fat, onions, garlic and brown
4. Add the tomato paste and apple cider vinegar and mix for about 2 minutes on low flames
5. Add the hot sauce, and Worchester sauce
6. Stir and boil
7. Add the sugar, red pepper, bacon, and pepper and heat until the sugar is dissolved
8. Turn the flames down and simmer until the sauce has thickened

Cooking the Quail

1. Preheat the grill to 350-400 degrees
2. Coat the quail with oil
3. Add salt, pepper and garlic salt to the quail
4. Cook the quail for about 3-5 minutes on each side
5. After the 3-5 minutes add the glaze and let the glaze caramelize on the quail
6. Apply the glaze to the other side and allow it to caramelize
7. Serve your guests at your next bbq

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