Bacon Wrapped Smoked Quail With Arugula, Shaved Carrots, Cabbage, Alabama White Bbq Sauce Recipe

Trim and season quail

Preheat your smoker to 250°F (120°C). If using a grill with a smoker box, prepare for indirect heat. Pat the quail dry again. Rub each bird all over with olive oil. Combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika in a small bowl and evenly season the outside and inside cavity of each quail.

Wrap with bacon

Lay one thin slice of bacon flat. Place a seasoned quail in the center and wrap the bacon around the breast; tuck the ends under the bird and secure with 2 toothpicks (one through each end) so the bacon stays snug while smoking. Repeat with remaining quail and bacon.

Smoke the quail

Place wrapped quail on the smoker grate over indirect heat, breast side up. Smoke at 250°F (120°C) until an instant-read thermometer inserted into the thickest part of the breast registers 155–160°F (68–71°C) and bacon is rendered and starting to crisp, about 60–75 minutes depending on quail size and smoker. Every 20–25 minutes, check for even cooking and rotate if your smoker has hot spots. For crisper bacon in the last 10 minutes, move quail briefly to a hotter zone (or raise temperature to 350°F / 175°C) and watch carefully so it doesn’t overcook.

Rest

Remove quail from the smoker and tent loosely with foil. Let rest 5–7 minutes before removing toothpicks and serving to allow juices to redistribute.

While the quail smokes, make the Alabama white sauce. In a medium bowl whisk together 1 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, 2 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp sugar, 1 tsp minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp hot sauce (optional). Taste and adjust acidity or heat to preference. Cover and refrigerate until serving. Reserve about 1/2 cup for plating.

Prep vegetables

Using a vegetable peeler or mandoline, shave the peeled carrots into thin ribbons. Thinly shred the cabbage if not already shredded. Place the arugula in a large bowl and add the shaved carrots and shredded cabbage.

Make dressing & toss

In a small bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper. Dress the salad lightly (you may have extra dressing) and toss to coat just before plating so the arugula stays bright and crisp.

Plate a bed of dressed arugula, shaved carrots and cabbage in the center of each plate (divide evenly for 8 servings). Place one bacon-wrapped quail on each salad.

Drizzle about 1–2 tablespoons of Alabama white sauce over each quail and serve the remaining sauce on the side. Sprinkle chopped fresh parsley over the birds and salad, and add a lemon wedge to each plate for squeezing.

Serve immediately while the quail are warm. Recommend pairing with a crisp white wine or a light-bodied beer.