South Texas Surf & Turf

• 4 Quail cleaned and with the skin still on.
• 1 Lb. Large Gulf Shrimp, preferably cleaned and deveined.
• 1 Red Bell Pepper
• 1 Quart Pineapple Chunks
• ½ Cup Brushfire Farms Original Glaze
• 4 Tbsp. Brushfire Farms Pear Burner Jam
• 1 Cup Stubbs Chicken Marinade
• Fiesta Spices Fajita Seasoning
• Fiesta Spices Chili Lime Seasoning
• 2 Tbsp. Olive Oil
• Four 12” Bamboo Skewers

Steps:

1. Light-medium size bed of charcoal and allow to burn until fully lit.
2. Marinade Quail 1 hr. prior in Stubbs Chicken marinade, then season with Fajita Seasoning.
3. Cut Bell Pepper into 1” x 2” strips.
4. Rub Shrimp, Bell Pepper, and Pineapple chunks in Olive Oil and season well with Chili Lime Seasoning.
5. Run a skewer through the tail end of shrimp and then through the head side of shrimp, so it almost forms a horseshoe on the skewer. Slide down to the bottom of skewer, followed by a strip of bell pepper and a chunk of pineapple. Repeat this process so there are four shrimp per skewer.
6. Mix 4 Pear Burner and 1 Tbsp. Stubbs Chicken marinade in a small bowl and set aside. Also, pour ½ cup Original Glaze in a separate small bowl and set aside.
7. Drip olive oil onto a paper towel and rub quickly across the grill to avoid sticking. Spray Pam works as well.
8. Place quail and shrimp skewers over coals with the intention of flipping within a few minutes. Note: Quail suck when overcooked, so try not to burn or char them.
9. Flip quail and baste in Pear Burner mixture.
10. Flip shrimp and baste in Glaze.
11. You can turn skewers and quail frequently if need be to avoid burning. Baste shrimp and glaze quail several times so the sauces can caramelize onto the protein.
12. Remove from heat. Plate and enjoy!!!

Tips: Soak Skewers 1 hr. prior in water so they won’t burn.