Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    quail
     1/3           cup  vinegar
  3        tablespoons  chopped fresh sage -- or 1 tbsp. dried
  1         tablespoon  chopped fresh oregano -- or 1 teaspoon dried
  1         tablespoon  worcestershire sauce
  2              large  garlic clove -- minced
  1           teaspoon  chopped fresh thyme -- or 1/4 teaspoon
                        -- dried
  1           teaspoon  chopped fresh rosemary -- or 1/4 tsp. dried
  1           teaspoon  sugar
     1/4      teaspoon  freshly grated nutmeg
  1 1/2           cups  vegetable oil
                        salt and freshly ground black pepper
  24       thin slices  bacon

Preparation:

Pat quail dry. Arrange in a single layer in a large nonaluminum container. Mix vinegar, sage, oregano, Worecestershire sauce, garlic, thyme, rosemary, sugar and nutmeg in a large bowl. Whisk in oil at 1 drop at a time. Pour marinade over quail. Cover tightly and refrigerate several hours or overnight, turning quail in marinade often. Prepare barbecue grill, heating coals until white.Meanwhile,combine 2 cups hickory chips with enough water to cover; let stand until coals are ready. Drain quail; pat dry. Season with salt and pepper to taste. Wrap each quail in a bacon strip; secure bacon in place with wooden toothpick if necessary. Drain hickory chips. Sprinkle chips over hot coals. Cover grill and heat coals until smoke appears around rim. Arrange quail on grill rack. Cover and smoke until leg bones move eaasily, about 10 minutes, turning occasionally. Transfer to platter and serve.

Nutritional Information:

1106 Calories (kcal); 90g Total Fat; (73% calories from fat); 70g Protein; 2g Carbohydrate; 265mg Cholesterol; 495mg Sodium