Garlic and Chili Rubbed Steaks
2 tablespoons chili powder
2 large garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon sugar
3 1/2 tablespoons Worcestershire sauce
4 strip or shell steaks, 1 inch thick

In a small bowl stir together chili powder, garlic paste, cumin and sugar. Stir in Worcestershire sauce to make a paste. Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer to a large sealable plastic bag. Marinate in the refrigerate for at least 4 hours, up to 2 days.

Grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium rare. May also be grilled indoors in a hot, well seasoned, large, ridged grill pan over moderately high heat. Transfer to plates and let stand 5 minutes.

Smoky Potato Salad

1 1/2 pounds small red potatoes
1 tablespoon salt
6 slices bacon
4 tablespoons vegetable oil
5 scallions
2 tablespoons cider vinegar
Coarse black pepper to taste

In a 3 quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. May be cooked 2 days ahead and kept in the refrigerate.

Prepare grill. In a skillet cook bacon over moderate heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits. Halve potatoes and toss gently in 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. Cut scallions crosswise into 1 1/2 inch pieces and quarter pieces lengthwise. In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, salt and pepper to taste. Serve at room temperature.

Leave it to those folks at Gourmet Magazine to fancy up something as simple as S'mores.

S'mores - Gourmet Magazine

24 Carr’s wheat meal biscuits
1 1/4 (3 ounce) bars Lindt or other bittersweet chocolate, broken into 36 pieces
12 marshmallows

Prepare grill. Arrange 12 biscuits on twelve 8 inch square sheets of foil and arrange 3 pieces of chocolate in a flat triangle on each one. Toast marshmallows over flames until golden and put 1 on each biscuit. Top with remaining biscuits and wrap in foil. On a rack set 5 to 6 inches over glowing coals heat 1 minute on each side.