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
- Light-medium size bed of charcoal and allow to burn until fully lit.
- Marinade Quail 1 hr. prior in Stubbs Chicken marinade, then season with Fajita Seasoning.
- Cut Bell Pepper into 1” x 2” strips.
- Rub Shrimp, Bell Pepper, and Pineapple chunks in Olive Oil and season well with Chili Lime Seasoning.
- 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.
- 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.
- Drip olive oil onto a paper towel and rub quickly across the grill to avoid sticking. Spray Pam works as well.
- 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.
- Flip quail and baste in Pear Burner mixture.
- Flip shrimp and baste in Glaze.
- 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.
- Remove from heat. Plate and enjoy!!!
Tips: Soak Skewers 1 hr. prior in water so they won’t burn.