Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

• Baked Potato at Room Temperature (make some extra from the night before)
• Egg
• Bacon, Ham or Sausage (fully cooked)
• Cheese - Cheddar, American, Colby Jack (whatever you like)
• Seasoning - Salt, Pepper, (I use Penzeys' Country French Vinaigrette)
• Optional Ingredients - Green Onion/Onion, Chives, Sour Cream - have fun!

Directions

1. Preheat oven to 350 Degrees F.  (or have the campfire ready to go)
2. Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Cheese, bacon, cheese. Add a little of the scooped potato, leaving enough room for an egg. Crack egg, and place it on top. Sprinkle with a little more cheese and bacon. 
3. Place on middle rack of oven or close to the coals and bake for approximately 20 minutes or until egg reaches desired texture. 

Makes a great breakfast and easy start of you day while camping.

A super easy breakfast dish to make (when you have the time)

Ingredients

• 1 lb Bacon
• 1 cn Green Chili (chopped)
• 1 c Grated cheese (Jack)
• 1 1/2 c Milk
• 1 c Bisquick
• 6 oz Sour cream
• 3 Eggs
• 1 Salt & Pepper to taste

1. Brown, drain and crumble bacon.
2. Put in bottom of 11X7 greased dish.
3. Top with onion and cheese.
4. Put rest in blender for 1 min.
5. Pour into pan.
6. Bake at 350 until tests done with knife (35-45 min)

Ingredients

• 8 - 1 1/4 to 1 1/2 pound lobsters
• Melted unsalted butter and cocktail sauce for cooking.

Directions

1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head
2. Build a hot fire in a grill
3. Oil a perforated grill rack.  Place the lobster cut side down on the grill rack and cook for 6 to 8 minutes.  Turn the lobsters over and cook until the flesh and white another 6 to 8 minutes.  Serve with melted butter and cocktail sauce.

Ingredients

• 1 packet (2 1/4 teas) active dry yeast
• 1 cup lukewarm water
• 1 tbs honey
• 2 1/4 – 2 1/2 cups flour
• 1 teas salt
• 1/2 teas garlic powder
• 1 teas oregano flakes
• 2 tbs olive oil, divided, plus more for greasing the bowl
• 1/2 onion, sliced
• 1/2 green pepper, sliced
• 2 round cheesesteak patties 
• 1 tbs Worcestershire sauce
• 2 tbs steak sauce
• 1 jar Classico White Pizza Sauce 
• 6 to 8 slices provolone cheese

Preparation

1. Add the honey and yeast to the water and stir to combine. Let stand for 7 to 10 minutes, while the yeast gets foamy.
2. Whisk the flour, salt, garlic powder, and oregano flakes in a large bowl. Make a little hole in the middle and pour in the yeast mix and 1 tbs olive oil. Stir to combine. Knead with your stand mixer or by hand until the dough forms a ball. Knead for 10 minutes. Turn out and form into a tight ball.
3. Place dough into a well greased bowl. Top with greased plastic wrap and let sit until doubled in size, about 1 hour, in a dry warm spot. (I set the bowl on top of my oven as it preheats or in the microwave depending on how warm my house is).
4. Preheat the oven to 425 degrees for at least 40 minutes before cooking. Slide a rack to the bottom-most slot.
5. Preheat a skillet over medium high heat. Add the remaining 1 tbs olive oil and swirl to coat pan. Sautee the onion and pepper for 5 to 7 minutes until soft. Push the veggies off to the side and add the steak patties. Cook according to directions seasoning with Worcestershire and steak sauce. Remove from heat.
6. Turn the dough out onto a floured surface and divide into 2 parts. Roll one at a time into a 1/8? round disk, sprinkling with more flour if needed to keep from sticking. If the dough pulls pack while rolling and doesn’t seem to want to create a disk, let it sit 5 minutes longer.
7. Slide the pizza dough onto parchment paper. Spoon the white sauce over the pizza, leaving 1/2 border for the edges, sprinkle half of the peppers, onions, and steak meat over top. Tear the provolone slices in half and place on top as well. Using the parchment paper, transfer the pizza to your baking sheet, or preheated pizza stone in the oven and bake for 10-13 minutes until edges are golden brown and cheese is browning. Carefully, remove the pizza from the oven and let cool for 5 minutes before slicing and serving.
8. Repeat with remaining dough and ingredients.

1. Start by making your favorite macaroni and cheese recipe. Don't be afraid to get creative. 
2. Once you've made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.
3. Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.
4. Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.
5. To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.
6. Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn't fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.
7. Remove the skillet (or pan) from the oven and place the sandwich inside.
8. Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Ingredients

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/2 c. vegetable oil
• 1/2 of a large habanero pepper, seeded and minced
• 3 large garlic cloves, chopped
• 1 T. minced fresh ginger
• 1 T. brown sugar
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Mexican oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
• Beer (buy local) for soaking plank, if grilling shrimp on a plank

Directions

1. Place shrimp in a wide shallow bowl. Set aside.
2. In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

1. Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. 
2. Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

If grill shrimp on the grill grates

1. Heat a charcoal or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. 
2. Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.