Recipe courtesy of O’Neill Williams and O’Neill Outside.
12 quail (or chicken breast)
2 Tablespoons your favourite poultry seasoning
12 strips of bacon
¾ cup melted butter
2 cups champagne
Set the EGG for indirect cooking at 177°C/350°F.
Clean the quail and pat dry. Season the poultry rub. Wrap bacon around quail; secure with toothpicks. Melt butter in a Drip Pan; add quail and champagne to the pan. Cover pan securely with aluminum foil, place on cooking grid and cook for 20-25 minutes or desired internal temperature is reached.