- 4 Beef Steaks of Any Cut
   - Garlic Salt with Parsley
   - Chili Powder
   - Chipotle Powder
   - Onion Powder
   - Liquid Smoke - Mesquite Flavor (Optional)

Directions:

First pour the liquid smoke onto the steaks and make sure each side is covered well. Next, lightly coat one side of the steaks with the onion powder, garlic salt, and chili powder, use a little more of the chipotle powder then you did with the other seasonings. Flip them over and coat the other side as well. On low-med heat cook the steaks for 20 minutes flipping them every 3-4 minutes make sure they cook evenly and do not burn. Cook longer or shorter depending on the rarity of the meat you wish. Server with garlic mashed potatoes and grilled asparagus.

   - 4 Pork Chops (Boneless or Boned)
   - Salt
   - Ground Black Pepper
   - Onion Powder
   - Chili Powder

Directions:

First coat each pork chop with a light coating of salt, pepper, onion powder, and chili powder. On low-med heat grill the chops for 20 minutes flipping them over every 3-4 minutes. Make sure they are thoroughly cooked all the way through. Server with ranch potatoes and green beans.

   - 4 Boneless Chicken Breasts
   - Ken's Steak House Cesar Dressing

Directions:

First tenderize the chicken breasts with a meat tenderizer hammer. To do this wrap each breast in saran wrap and use the large spiked side of the hammer. Next place the breasts in a bowl and coat well with the cesar dressing. Cook on low-med heat on a grill for 20 minutes. Flip them over every 3-4 minutes and make sure they cook evenly. Serve with garlic mashed potatoes and grilled asparagus.

   - 4 Boneless Chicken Breasts
   - Ken's Steak House Buttermilk Ranch Dressing

Directions:

First tenderize the chicken breasts with a meat tenderizer hammer. To do this wrap each breast in saran wrap and use the large spiked side of the hammer. Next place the breasts in a bowl and coat well with the ranch dressing. Cook on low-med heat on a grill for 20 minutes. Flip them over every 3-4 minutes and make sure they cook evenly. Serve with garlic mashed potatoes and grilled asparagus.

   - 4 Boneless Chicken Breasts
   - Garlic Salt with Parsley
   - Chili Powder
   - Chipotle Powder
   - Onion Powder
   - Liquid Smoke - Mesquite Flavor (Optional)

Directions:

First pour the liquid smoke onto the chicken and make sure each side is covered well. Next, lightly coat one side of the chicken with the onion powder, garlic salt, and chili powder, use a little more of the chipotle powder then you did with the other seasonings. Flip them over and coat the other side as well. On low-med heat cook the chicken for 20 minutes flipping them every 3-4 minutes make sure they cook evenly and do not burn. Server with garlic mashed potatoes and grilled asparagus.

   - 30 to 40 Medium Size Pre-cooked and shelled Shrimp
   - Salt
   - Ground Black Pepper
   - Chili Powder
   -  Onion Powder

Directions:

First place the shrimp into a large bowl and mix with 1 tsp of salt, pepper, 2 tsp of chili powder and onion powder. Place the shrimp on skewers to be grilled. Cook on low-med heat for 8 minutes, cook on each side for 4 minutes.

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