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.

Ingredients

• 2 (8) ounce filet mignon
• 3 teaspoons kosher salt
• 3 teaspoons freshly cracked black pepper
• 1 stick of butter (1/2 cup) - ½ stick softened
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 Tablespoon parsley chopped
• 1 Tablespoon rosemary chopped

Directions

1. To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
2. Season both sides of the steaks with salt and pepper.
3. Preheat your oven to 400*.
4. Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
6. Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavouring.

What makes it restaurant style?  it’s cooked in an oven and not on a grill, no matter what they tell you.  It gives them better control over quality and more consistently perfect steaks.

Ingredients

• 8 Jalapenos (small)
• Steak
• 1 Tbsp Cream Cheese
• ½ Tbsp Ranch Dressing
• 1-2 Tbsp Chives (chopped)
• Dehydrated Tomato (two slices)
• Cheese
• Butter
• Soft Tortilla Shell

Directions

1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Ingredients:

• beef or chicken
• bell peppers
• mushrooms
• onion
• jalapeno peppers (optional)
• small potatoes
• zucchini squash
• 2 cloves fresh garlic
• 2-3 Tbsp olive oil
• lemon or lime juice (juice from ½ of lemon or lime)
• McCormick’s Salt-free Chicken seasoning
• powdered butter flavoring
• 2 Tbsp soy sauce
• lemon pepper seasonings dill

Directions:

1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapeños, whole potatoes and whole mushrooms into a large foil bag with 1 clove chopped garlic, olive oil, lemon or lime juice, soy sauce, butter flavouring, lemon pepper seasonings, and dill.
3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, 1 clove garlic, chicken seasonings, butter flavouring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Ingredients:

• Eggs (2-3 eggs per person)
• Cheese (favorite flavor, shredded)
• Ham
• Green peppers
• Quart size freezer bags

Directions:

1. Break 2-3 eggs into a quart size Ziploc freezer bag
2. Beat with a spoon until frothy
3. Drop ham, green, peppers, cheese, etc. into baggie, work with hands until mixed
4. Drop baggie (or several baggies) into a pot of boiling water
5. Let cook for 5-10 minutes, remove with tongs. Halfway through cooking, remove with tongs and break up the egg mixture to ensure the omelet cooks all the way through.
6. Season with salt and pepper

Ingredients: (to serve 4 to six campers)

• Sage sausage – one 16oz. package
• Hashbrowns – diced or shredded – one 26oz. package frozen hashbrowns, or two 16oz. dairy-case hashbrowns (like Betty Crocker “Simply Hashbrowns”)
• Eggs – one dozen
• Cheddar cheese, shredded – two cups
• Bacon* – one 12oz or 16oz package (*optional but recommended)
• Salt & Pepper – season to taste – approx. 1.5 tspn. salt and 1 tspn. pepper
• *Two tbspn. cooking oil if bacon is not used

1. Cook bacon strips until well browned and crispy. Remove bacon, but do not drain skillet.
2. Crumble the sausage into the skillet and cook, (over high heat), until browned.
3. Use the spatula to chop the sausage while it cooks to avoid ending up with large chunks or semi-patties. You want to end up with the texture of cooked hamburger 
4. Remove the cooked sausage, (do not drain skillet), and set aside. Then add hash browns and cook, (over high heat), until browned.  The bottom of the skillet should be covered with the bacon and sausage grease – if not add a little cooking oil until it is.
5. Don’t over-stir these. Use the spatula to turn them a couple times at approx. 5-minute intervals
6. Scramble the eggs in a bowl while the hashbrowns are cooking
7. When hashbrowns are done, add back the cooked sausage, then pour in the scrambled eggs. Stir once to mix things up, then cover the skillet and cook over medium heat until eggs begin to set. Stir as needed to keep the eggs from sticking and burning.
8. When eggs are set, and almost done, crumble the bacon strips and sprinkle over top, followed by two cups of shredded cheese – sprinkled to cover top. Cover the skillet and wait approx. five minutes for the topping to melt.
9. Remove from heat, sprinkle on Parsley or Fennel – and serve.