2 Pre-made pizza crusts
2 Boneless, skinless chicken breasts
1 bunch of Cilantro loosely chopped
1 red onion sliced thin
1 cup of grated gouda cheese
1 cup of Fire Brand Original Bar-B-Q Sauce

1/2 Cup of Water

At the barbecue, pre-heat the grill for a few minutes while you take out the skewers and arrange meat and vegetables alternately, leaving a little over an inch at each end. Place the kabobs on the grill over medium-high heat. Grill 10 to 15 minutes or until cooked through, turning once. Add some chips or tortillas and you've got a tailgate feast to envy.
 

Day Break Sandwich 4 eggs 2 sausage patties 4 strips of bacon 1/2 cup of shredded jalapeno jack cheese 2 sesame seed buns or Ciabatta bread 1 teaspoon of butter Mad Anthony's Hot Sauce

Since we get out to the parking lots before dawn we start out the day with the Daybreak Sandwich. Fry the bacon strips until crispy and then fry the eggs sunny side up while frying the sausage. Spread ½ tablespoon of butter onto each bun and toast right on the grill.  Top the toasted bun with the 2 fried eggs, a sausage patty, and 2 strips of bacon.  Sprinkle half of the jalapeno cheese on top of the sandwich and season with hot sauce, salt and pepper as you please.  This sandwich is best with strong scalding hot coffee along with a bloody mary for your daily vegetables.

1/2 pounds top sirloin beef steak, cut
into 1-1/-inch pieces
2 cups assorted cut-up fresh vegetables
(peppers, mushrooms, onions and zucchini)
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon cracked pepper
Sea salt to taste

3-4 lbs Tri-Tip Roast
1 large sweet onion cut into large slices
2 Large cans of dark Stout Beer
1 1/2 Tablespoons of Horseradish
2 1/2 Teaspoons of Black pepper (10 ml)
2 Tablespoons of coarse grain Dijon Mustard
1/2 teaspoon dry mustard powder
3 sprigs of rosemary
1 tablespoon of olive oil
Sea Salt to taste

This recipe will feed a lot of folks at the campsite.  Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag. Massage the marinade into the meat and ensure that it is well coated. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.

Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon.  Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.  If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.

Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes.  Cook until internal temperature reaches 145 degrees, (about 2 hours.)

Serve and enjoy!

Yield: 8 servings