-4 LBS DEER BACK STRAP OR LEAN BEEF 1X1X1/2 INCH CHUNKS

-2 LBS SMOKED SAUSAGE LINKS SLICED ½ INCH

-½ LB LEAN BACON CUT IN 1 INCH SQUARES

-4 LARGE BELL PEPPERS CUT IN ½ TO ¾ INCH SQUARES

-3 LARGE ONIONS (I LIKE RED) CUT CROSSWAYS,

THEN CUT FROM TOP TO BOTTOM TO MAKE WEDGE SHAPED CHUNKS.

-PACK OF KABOB STICKS

-"BIG DADDY'S" SEASONING MILD OR SIZZLING

-"BG DADDY'S" SMOKEY BAR-B-QUE RUB

-LARGE MARINADING CONTAINER WITH SEALABLE TOP.

-16 OZ. BOTTLE ITALIAN DRESSING

-PUT DEER MEAT, SAUSAGE AND BACON IN MARINADING DISH. LIBERALITY SPRINKLE SEASONING OF CHOICE AND BBQ RUB OVER MEAT AND COVER.

LET SET IN FRIDGE FOR 2 OR 3 HOURS.

-SHAKE ITALIAN DRESSING WELL, ADD TO CONTAINER, SEAL AND SHAKE WELL. PLACE BACK IN FRIDGE. SHAKE WELL OFTEN. LET SET ALL DAY. (I PUT MINE ON TONIGHT FOR COOKING TOMORROW NIGHT.)

-AFTER CUTTING PEPPERS AND ONIONS PLACE THEM IN BOWLS.

-ON YOUR STICKS. START WITH BACON, DEER MEAT, SAUSAGE, ONION AND PEPPER. REPEAT FOUR OR FIVE TIMES UNTIL STICK IS LOOSLY FULL. PLACE IN BAKING PAN, WHEN YOU HAVE A LAYER, SPRINKLE WITH BBQ RUB AND SEASONING, START ANOTHER LAYER AND SO ON. PLACE BACK IN FRIDGE FOR 1 OR 2 HOURS.

-COOK ON GRILL AT MEDIUM HEAT UNTIL BACON IS DONE, ABOUT 30-40 MINUTES.

SERVES 6-8 AND TRUST ME THEIR WILL BE NO LEFT-OVERS.