Instructions / Assembly

D-2
QUAIL OR DOVES:
• Cover birds in Italian dressing (Good Seasons or Kraft Zesty) and marinate overnight.
• Pour remaining dressing and cover with preferred hot sauce. Marinate for 6 hours.
• Wrap birds in thick bacon, and secure with a toothpick.
• Place on grill. Keep turning until bacon is charred.
• Grill for 20 minutes. Sear on high with lid open for 1 minute on each side before lowering
heat and closing lid.
KABOBS:
• 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.
• Marinate the meat in refrigerator for several hours.
• 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.
• Grill with lid open. See marinade recipe on last page.
Kabob Marinade:
1 cup Soy Sauce
½ cup Brown Sugar
½ cup Red Wine Vinegar
½ cup Pineapple Juice
2 tsp Salt
½ tsp Garlic Powder
• Mix all ingredients in a saucepan and bring to boil.
• Allow marinade to cool before marinating your meat in it.
• Marinate beef in mixture a minimum of 4 hours.
HOT DOGS:
• Grill with lid open for approximately 6 minutes.
• Turn every few minutes.