These fragrant smoked birds are tender and juicy. Serve them with Texas-Style Baked Pinto Beans (page 269) and Grilled Asparagus (page 261).

• Place quail and pheasant in a large resealable plastic bag. Pour 1 cup Teriyaki Marinade over birds, seal, and refrigerate for 8 to 10 hours.

• Remove from marinade and wrap each quail with 1 slice of bacon. Wrap pheasant halves with 2 strips of bacon each.

• Prepare a charcoal grill for indirect cooking. Add the wood chunks directly to the charcoal fire. Over the hot fire, sear pheasant for about 4 minutes per side and quail for about 2 minutes per side. Move pheasant, bone-side down, to the indirect-heat side of the grill. Stack quail on top of pheasant. Cover grill with lid and cook for 30 to 45 minutes. Game birds are done when the leg joints move easily. Remove from grill and serve hot.

Ideas for Wrapping Skinless Birds

Quail and pheasant are commonly field dressed by skinning and gutting them. Without the protection of their skin, these tender birds need to have their exposed meat covered to keep the breasts from drying out. Bacon, prosciutto, and thinly sliced ham all work as protective coatings. Some unusual but easy wraps to consider are fresh and dried corn husks and grape leaves.