Beach Cooking

Hamburgers.
(:

sounds fun, i wanna come =)

Shrimp on the Barbie mate!

pop corn jiffy that would be fun

corn on the cob! wrap it in tin foil with a little bit of butter and put it directly in the flames.

Campfire Kabobs

Diced Chicken or Steak
Diced Onion
Cherry Tomatoes
Fresh Mushrooms
Diced Potatoes
Diced Green Pepper
Directions:
Pour a bottle of Wishbone Italian Dressing over all ingredients and let them marinate. (When camping, place in a large freezer bag). Usually marinate 1 hour or so, the longer the better. Put all ingredients on skewers and grill over an open fire.
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Cinnamon-Sugar Biscuit Stick

Can of Ready to Cook Biscuits
1/2 c. Sugar
5 Tbsp. Cinnamon
1 Stick Butter
Green Sick or Camping Fork
Directions:
Melt butter in square cake pan & keep warm. Mix cinnamon & sugar & place in pie pan. Open biscuits & roll into long strip. Roll onto stick and hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done. With a for, roll dough in butter, place in cinnamon sugar and roll. Eat!

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Bacon Wrapped Shrimp
Cook Time: 10 minutes
Ingredients:
1 pound medium shrimp, shelled, about 45
1/2 teaspoon garlic powder
salt
15 slices bacon, cut crosswise into thirds
Preparation:
Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.
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Boonie Burgers
Prep Time: 10 minutes
Ingredients:
1 pound ground beef
4 slices cheese, cheddar or American
Tony Chachere’s Creole Seasoning
Preparation:
Divide the beef into four equal patties. Fold two slices of cheese into quarters and place on two of the patties. Top with the other two patties and sprinkle liberally with the Tony Chachere’s Creole Seasoning. Grill until done. Place the other two cheese slices on top, melt, and enjoy.
Servings: 2
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Corn on the Cob
Prep Time: 1 hours
Ingredients:
corn on the cob with the husks left on
Preparation:
Soak the corn, with the husks still on, in water making sure they are fully submersed. You can even soak them in a lake, stream, etc. Remove the corn from the water and place directly over or on hot coals. Allow to cook for about 5-10 minutes, rotating a couple of times, and then remove from the fire and remove the husks. The corn will be roasted and it’s delicious with some butter and/or salt.
Servings: as needed
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Chicken Under a Brick – - Pollo al Mattone
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
Chickens sufficient to feed your party
The herbs of choice
Preparation:
In introducing the recipe in La Cucina Toscana, Giovanni Righi Parenti says it’s extremely old: Frescos depicting what appears to be a grill with a chicken being flattened by a stone occur in Etruscan tombs. How to proceed?

Clean the bird, chop off the neck (many Italian chickens still come with neck and head attached), and split it up the breast, then press it flat and pound it well with the flat of a thick-bladed knife, as if you were pounding a cutlet. Make a rub by mincing a few leaves of sage, one or two cloves of garlic, salt, abundant freshly ground black pepper, and a little red pepper. Rub the rub into the meat, rub it with abundant olive oil, and set it aside until you are ready to grill it (if you do this do this the day before, letting it marinate in the oil, you won’t have to baste as you grill). Once the coals are ready — you want them hot but not searingly hot — lay the bird over them and place a well-cleaned brick over it to help keep it flat. Use a potholder to lift the brick when it’s time to turn the bird over.

Mr. Parenti suggests 15-20 minutes’ cooking time, which in my experience isn’t enough — I often grill chicken for close to an hour. Exactly how long you do cook the bird will depend upon its size and the heat of the fire; it will be done when you sick a skewer into the wing joint and the juices run clear. Mr. Parenti also notes that if you do not marinate the bird in olive oil, you will have to baste it with olive oil repeatedly as it cooks lest it dry out.

Note: Someone recently asked me about a commercially prepared “brick,” which, in the company’s website, turns out to be a fancy circular terracotta weight. You can of course use such an instrument if you want, but a clean brick will work just as well, as will a clean stone of similar size and weight. As I said above, Laura’s father used basalt blocks, and basalt cobblestones are the weights of choice in Rome

A wine? Red; a lively Chianti Colli Fiorentini would be nice, as would a zesty unoaked Barbera D’Asti.

A Quick Answer to Pacepuleo:
To be honest, I think that if the