I cook them two ways:

1. Wrapped in bacon and thown on the grill.

2. Covered with a good dry rub and grilled. Those who have attended the Southern SxS in Sanford the last two years can attest to the dry rubbed and grilled meathod. I cooked 80 quail at the L.C. Smith Collectors' Association Hospitality Tent in 2011 and another 60 quail and about 25 pheasant this year. I had a hard time cooking them fast enough to keep everyone happy.