RIP, like you, I have had quail all the above ways. Also, I have made a tray out of foil and placed the quail in this foil pan along with beer, onions, lemons, salt, pepper, garlic, etc., and a little ketchup. Just let them cook and every once in a while baste them with the sauce. Dove are pretty good done this way also. Just keep them at a temp that nearly has the juice bubling and cook them until the meat is falling off the bone.
i like mine pan fried w/ flour,salt,pepper,fresh sage off the bush very little oil in a d.o. over a mesquite/pecan campfire w/ cold cervesa & squirt the lime over the quail right before you eat it- prairie seafood.