This dish is about as old school as it gets. In Italian this is called pollo al mattone, and to make it you start by removing the backbone and flattening the chicken. Then you brine it, dry it, season it and cook it with the pressure of two hot bricks on top. Sounds caveman, I know, but wait till you try it. This version has my California spin on it with a dry rub that has a little heat, a little sweet and a whole lotta flavor.

Hands down, one of my favorite childhood memories is of making camping sandwiches. Get ready for greatness.

I don't think beef ribs get enough BBQ love, usually because people don't cook them long enough, so they are too chewy. Well, not these babies, they're fall-off-the-bone tender.

Not many things will get my kids out of the pool like a salted caramel milkshake, and not many things will increase your odds of being pushed into the pool like drinking a salted Jack Daniel's caramel milkshake with me and my buddies.