Here is a recipe that I concocted up with just a few seasonings and rum.
Ingredients:

Meyers Rum
garlic salt
Lawry's Season salt
onion powder
black pepper
crushed red pepper
boneless & skinless chicken breasts
kikkoman soy sauce, teriyaki marinade and sauce from kikkoman.

1/2 PINT RUM
1/2 PINT CHERRY BRANDY
1 BEER
1 COKE
1 ORANGE SODA
1 7-UP
1 BIG GLASS OF PINEAPPLE JUICE

Ingredients:  Meat, Fish, Potatoes, Corn on the Cob, Butter, Soy Sauce, Hot Sauce, Lemon Juice, Vinegar, Beer.

Potatoes:  Get as many potatoes as you want.  Plan on one big potato per person, or two small ones.  Nuke 'em in a microwave the day before the picnic.  Wrap them in tin foil and heat them on one of your charcoal grills.  They're already cooked, you're just warming them up for consumption.

Corn:  One large or two half ears of corn per person.  Wrap them in tin foil and put them on your grill at the same time you put the potatoes on.  Don't overcook and burn the corn.

Meat (beef or chicken or both):  Marinade it overnight in this juice:  1 part soy sauce, 1 part hot sauce, 1 part lemon juice, 1 part vinegar, 1 part beer.  Start cooking the meat after you get the potatoes and corn half way warmed.  Chicken generally takes longer to cook than steak, because nobody likes bloody chicken, but every real man likes bloody steak.

Fish:  Start cooking the fish after you get the meat on.  Most people don't like the fish if its been marinated in the juice, so just slather butter and lemon juice over those big, thick tuna steaks.

Primary uses for the extra beer:  Social Lubrication, and when shaken vigorously, a bottle of beer works great as a fire extinguisher when the grill flares up because of all the juice running off the bloody steaks.

All of the below are approximations. You can adjust for your personal taste preference.
 

4 to 6 lbs. Pork Roast - Preferably Boston Butt Roast
1/2 to 1 full Onion
4 medium cloves of garlic diced finely or smashed. 1 to 2 teaspoons if
garlic is already processed and in jar.
2 Cups Green Chili. More or less to taste (Dice or chop peppers and set
aside in bowl)
1/2 small can (4 0z. can) of jalapeno peppers - More or less to taste.
1 or 2 cans of stewed tomatoes - smash with fingers or in a food processor and set aside in bowl (14.5 oz can)
1 tablespoon of Ground Comino/Cumin
1/2 teaspoon of Lawrey's seasoning salt
1/4 teaspoon of ground pepper
Shortening, bacon drippings, or cooking oil
Flour - about 3 to 4 tablespoons
Pitcher of warm water

Put a few tablespoons of shortening or oil in pan and heat.  Throw in cubed pork in hot pan. As pork is browning season with Lawreys seasoning salt, Cumin Powder, and black pepper.  Once pork has cooked and is somewhat browned you can put in diced onion and garlic in with pork.  Cook until onion are somewhat transparent. Next sprinkle in flour to pork mixture.  Flour will help brown pork more and will help in making a gravy type sauce.  Once flour has turned light to medium brown you can throw in smashed tomatoes and green chili.  Stir mixture for a
minute or two and then add about half the pitcher of water.  Stir mixture well and let simmer for about 20 to 30 minutes.  You can add more water as needed.  You can also add more chili or seasoning to taste.

You’ll need the following:

1 C water                  1tsp. Baking soda
1 C sugar                  1C brown sugar
4 large eggs              lemon juice
2 C dried fruit           nuts
1 tsp. Salt                  1 FULL bottle of your favorite whiskey

Add 1 tsp. Sugar and beat again.  Make sure the whiskey is still okay.  Cry another tup.  Turn off the mixer.
Break two legs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner.  If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.  Sample the whiskey to check for tonsisticity.  Next, sift 2 cups of salt.  Or something.  Check the whiskey.  Now sift the lemon juice and strain your nuts.  Add one table.  Spoon.  Of sugar or something.  Whatever you can find.

Grease the oven.  Turn the cake tin to 350 degrees.  Don’t forget to beat off the turner.  Throw the bowl out the window.  Check the whiskey again.  Pass out with head in commode.

Ingredients:

4   Laughing eyes
4   Well-shaped legs
4   Loving arms
2   Firm milk containers
2   Nuts
1   Fur-lined mixing bowl
1   Firm banana

DIRECTIONS

1.   Look into laughing eyes.
2.   Spread well-shaped legs with loving arms.
3.   Squeeze and massage milk containers very gently until fur-lined mixing bowl is fully lubricated
4.   Gently add firm banana to mixing bowl, working in and out until well creamed. For best results, continue to knead milk containers
5.   As heat rises, plunge banana deep into mixing bowl and cover with nuts, leave to soak (preferably not overnight).
6.   The cake is done when banana is soft. If banana doesn't soften, repeat steps 3-5 or change mixing bowls.

Notes:

1. If in unfamiliar kitchen, wash utensils carefully before and after use.
2. Do not lick mixing bowl after use.
3. If cake rises, get PCS'd ASAP.

 Phil Anderson's GREAT Chicken Recipe

When I found this recipe I thought it was perfect for those people who just are not sure how to tell when your free-range DG poultry is cooked thoroughly, but not dried out. Give this a try.

BAKED STUFFED  CHICKEN

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup  uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees.  Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan in the oven. Listen for popping sounds. When the chicken's ass blows out the oven door and flies across the room, the chicken is done.

1 Oz. - Dark Rum
1 Oz. - Light Rum
1/2 Oz. - Orange Curacao
1 Oz. - Lemon Juice (to prevent Scurvy)
1 1/2 Oz. - Pineapple Juice
1 Wedge - Pineapple

Combine with ice and shake well.  Strain and add ice.