Quail
Olive oil
Salt and pepper
Dark Irish Barbecue Sauce

Split quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).

Dark Irish Barbecue Sauce
1 1/2 pints catsup
1/2 cup pancake syrup
2 teaspoons Tabasco
2 tablespoons Worcestershire sauce
1 tablespoon seasoned salt
1 cup cooking sherry
3 tablespoons chili powder

Mix all ingredients. The Dark Irish Barbecue Sauce needs no heating.