Recipe, Quail Brined in Beer and wrapped in bacon!!

I recently read an account by an Italian Chef who is not famous or well known in this country, in the article he spoke of keeping ingredients to a minimum, maybe 3 or 4 max. This is something I believe and have modeled my style of cooking after for many years. If one looks at worldly cuisine with open eyes one will see some of the tastiest are one, two or three ingredient dishes. If we take it to methodology of cooking something such as over an open fire or in a wood fired oven things get a bit more complex only in the fact woods burn differently and most certainly the taste of the smoke. Here in America we are lazy when it comes to the fires we cook over, Kingsford anyone? or where is the Mesquite? or grab me a beer while I am turning on the gas! my favorite is where is the lighter fluid? Yes my friends even I have fallen to the for mentioned more than once, but the truth is we should take time preparing the method in which we will be cooking, in this case Grilled Quail wrapped in Bacon.. A few posts ago I wrote of adding herbs to the fire, herb smoking if you will and in this case the herb will be Sage but first to the fire. OAK, White or Cork Oak to be exact is perfect to cook these little jewels of deliciousness over. Even though burning a piece of wood until it turns to coals takes time it well worth it plus the flavor it adds is a seasoning in itself. Onto the recipe.....
Your choice to bone the little birds, I do only because it makes things easier and not messy but remember cooking next to the bone adds flavor as well. Brine, very simple:

2 12oz bottle Oktoberfest Bier (spatan)
16 oz water
1/2 cup raw sugar
1 tbsp Sea Salt
1 tbsp garlic powder

Combine all ingredients in stock pot, bring to boil, reduce to simmer, allow to simmer for 15 minutes to ensure all solids have incorporated, allow to cool for 2 hours, do not want to poach the birds. Once cool place the quail in the liquid mixture and allow them to soak for 4-8 hours. remove quail, pat dry and wrap with a good apple wood uncured bacon, dust lightly with smoked paprika and a bit of cracked pepper, grill indirect heat turning the quail a couple of times until golden which takes about 15 mins.
Simple and out of the park tasty. I will be back to share the Brussels Sprout and Blueberry warmed slaw that I serve with the Quail, Until then "Think Good Thoughts & Smile"..........