Shrimp Shish Kabobs with Veggies

1 pound(s) large or jumbo shrimp (tails off)
1 zucchini, sliced 1/2 inch thick
2 summer squash, sliced 1/2 inch thick
30 cherry tomatoes
1 large package fresh mushrooms, halved
2 onions, sliced in half and separated
3 green peppers, sliced in 2 inch squares
Vidalia onion dressing or Zesty Italian

Put on skewers any way you like brush with dressing and cook 10-15 minutes over fire and enjoy. Jesse Barriga/Indio, Ca

Hobo Dinner Soaked in BBQ Sauce!

Chopped carrots, bell-peppers, onions, potatos, and steak chunks. soaked in bbq sauce wrapped in aluminum foil and trow it into the coals of a fire for a while, makes a mean stew. Thomas Chamlee/Carpinteria, CA

World famous Santa Maria style Tri tip cooked over Red Oak.

Standard issue Santa Maria Style is salt, garlic salt, and pepper.
INSTRUCTIONS: First trim all fat from the meat. Then add a little bit of onion powder, just enough to where it disappers when its thrown on the meat. Then add some paprika til its kinda red, then put on some sesoned salt, it will be more red. Now add the Garlic salt, dont be shy. Next comes the pepper fresh ground and alot. Repeat for the other side.

Then half way through the cooking process add more Garlic salt and pepper to the meat Both sides.

Heres a good trick cup your hand and fill it full of Garlic salt then sprinkle over the hot coals .Your nieghbors will be beating down your door for a taste.

Foil Recipe:Heres one more good one after youve cooked dinner.

Sear your Tri Tip real good . Then place it foil with onion celery carrots mushrooms and some beer and or wine. Then wrap it up and leave it over night over med-low coals(never tried with carcoal) and in the morning your left with some damn good beef for sandwiches tacos, ETC. ETC. Ryan/Santa Maria,Ca

Stuff Chops Wraped in Bacon

6 2in thick pork chops
1lb peppered bacon
1 box of stove top cornbread stuffing
2 hot italian sausages
1/2lb of sliced swiss cheese
1/2lb of sliced provalone cheese
pork dry rub

take chops butterfly them to stuff and put dryrub on bothsides

in a bowl moisten the stuffing with water and cut up the itailian sausages and cheeses

the stuff the chops till overflowing with mixture then wrap three peices of the bacon

around the chops set on the grill on medium to low heat cook till done will be tender

and moist from the bacon so they dont dry out
Lucas Hand from Las Vegas, NV

TWICE BAKED POTATO'S W/ WASABI
4Lg potatos veg oil 3/4 cup sour cream 1-1/2 cups of shredded motorey jack cheese 2 teaspoons of dijon mustard 1teaspoon wasabi paste 1 teaspoon kosher salt 1/4 teaspoon of black pepper half the potatos coat with veg oil cook till fork slides in and out easily let them cool then take the potatos and scoop out inside leave small amounts around the edge then combine all the potato in a bowl add sourcream half of the cheese wasabi mustard mix all together add salt and pepper to taste scoop back into shells and spread the last of the cheese on the tops put back on the fire and cook till cheese melts and enjoy.Lucas hand Las Vegas, NV