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QUAIL OR DOVES:
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Cover birds in Italian dressing and marinate overnight.
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Pour remaining dressing and cover with Texas Pete® Hot Sauce for 6 hours.
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Wrap birds in thick bacon secured by a toothpick.
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Place on grill. Keep turning until bacon is black.
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Grill for 20 minutes. Sear with lid open at HIGH temperature (500-700° F) for 1 minute on each side
before closing lid and lowering temperature.
KABOBS:
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Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms,
zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp,
scallops, lobster, chicken, sausage, pork, beef, etc.
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Marinate the meat in refrigerator for several hours.
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Grill each side approximately 7 minutes turning occasionally while basting with marinade. Leave a
small amount of room between pieces in order to cook faster.
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Grill with lid up and the fi re grate in the lowest position. See marinade recipe on last page.
Kabob Marinade:
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1 cup soy sauce
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½ cup brown sugar
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½ cup vinegar
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½ cup pineapple juice
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2 tsp salt
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½ tsp garlic powder
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Mix all ingredients in a saucepan and bring to boil.
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Allow marinade to cool before marinating your meat in it.
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Marinate beef in mixture a minimum of 4 hours.
SHRIMP (Peeled) & CRAYFISH:
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Place on skewers.
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Coat with melted butter and garlic salt.
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Grill 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES:
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Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.
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Turn after 25 minutes (no need to turn if smoked).
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Squeeze to check for doneness.
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