These recipes are from the classic Big Boy Barbecue Book copyright 1957. I remember my parents had a copy of this when I was a kid.
This first recipe is a quick way to cook shrimp. I guess if you are barbecuing steaks you could use this to turn it into surf n turf.
2 pounds raw shrimp
1/2 cup butter
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarse, freshly ground black pepper
1/2 cup minced parsley
Peel and devein shrimp. Cream butter; add remaining ingredients and stir to mix well. Tear off six 9" strips of heavy duty aluminum foil. Fold each in half to make a 9" square. Divide shrimp equally on pieces of foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist tightly to seal. Knock the gray ash off the briquets. Place shrimp on briquets; barbecue 5 minutes. Makes 6 serving
Stuffed Green Peppers
Cut a slice from the stem end of 8 green peppers; remove white ribs and seeds. Place each on a double thickness of heavy duty aluminum foil. Fill with canned chili beans. Top each with 1 tablespoon ketchup. Wrap securely in foil. Barbecue on briquet's about 15 minutes or on grill about 30 minutes. Turn once during barbecuing.
Barbecued Party Apples
Core large baking apples. Pare a third of the way down from stem end. Place each on a double thickness of heavy duty aluminum foil. Fill centers with a mixture of sugar and cinnamon. Brush peeled surfaced with pink-tinted light corn syrup and put about 1/2 tablespoon butter on each. Wrap very securely in foil. Barbecue 1 hour on grill or 25 to 30 minutes on briquets. Apples are done if they feel soft when gently pressed with a potholder.