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1
Preheat a grill.
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2
Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate.
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3
Use a pastry brush to lightly coat each quail with some of the oil on both sides.
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4
Season the quail with the salt and pepper on both sides.
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5
Transfer the quail to the grill and grill for 3 minutes on each side.
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6
Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides.
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7
Serve immediately.
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8
Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes.
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9
Remove the bacon and drain on paper towels.
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10
Remove all but 1/4 cup of bacon fat from the pan.
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11
Add the onions and cook, stirring, until the onions are soft, 4 minutes.
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12
Add the tomato paste and stir to incorporate.
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13
Add the vinegar, soy sauce, Worcestershire, and hot sauce.
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14
Stir well and bring to a boil.
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15
Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes.
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16
Reduce the heat to medium-low and simmer until thickened, 7 to 8 minutes.
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17
Remove from the heat.
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18
With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon.
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19
Transfer to a bowl until ready to use.
