Combine butter, garlic powder, and salt; brush on all sides of quail.
Wrap 1 slice bacon around each quail; secure with wooden picks.
Grill quail over hot coals 45 to 50 minutes or until done, turning once.
Remove wooden picks, and serve immediately.

From John-Michael Van Dyke of South Carolina in October, 1988 "Southern
Living" Typos by Jeff Pruett

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