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Les langues disponibles
Les langues disponibles
QUAIL OR DOVES:
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Cover birds in Italian dressing (Good Seasons or Kraft Zesty) 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 and fire grate in high (hot) position for 1 minute on
each side before lowering grate and closing lid.
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To SMOKE, place birds in center of GRID with fire in both ends of FIRE BOX.
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 fire grate in the lowest position. See marinade recipe on page 33.
Kabob Marinade:
1 cup soy sauce
½ cup brown sugar
½ cup vinegar
½ cup pineapple juice
2 tsp salt
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.
HOT DOGS:
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Grill with lid up and fire grate in high (hot) position for approximately 6 minutes.
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Turn every few minutes.
HAMBURGERS:
See Meat Marinade on page 32.
You may also marinate by allowing to stand in marinade for 1 or 2 hours at room temperature
before cooking, or let stand in covered dish in refrigerator up to 24 hours.
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