Food Network star Guy Fieri has a busy November coming up. His new knives are hitting shelves (post), a new book "More Diner, Drive-Ins and Dives: A Drop Top Culinary Cruise Though America's Finest & Funkiest Joints" drops in a couple of days, and his rock n' roll culinary road show is gonna roll through 21 cities in 30 days starting Nov 17th and ending Dec 19th at the House of Blues in Vegas. (Click here for details.)

When he's not doing any of that, or driving his drop top to drive-ins and dives around the country, Guy's doing what he loves: cooking. And tailgating. So I asked him to give me some of his favorite recipes for regular guys who want to add a little of Guy's signature flavor to their next tailgate. And here's what he gave me: His Bloody Mary Flank Steak, Chili Lime Corn on the Cob and Bacon Wrapped Prawns with Chipotle BBQ Sauce. (Pictured)

All easy. All packed with flavor. And none require you bleach your hair and gel it into crash-proof spikes. For more from Guy, head over to GuyFieri.com

Bloody Mary Flank Steak
Prep time: 15 min
Marinate time: 24 to 48 hours
Cook time: 15 to 25 min
1 cup Tomato Juice (V-8 preferable)
1/2 cup Vodka
1 teaspoon sea salt
1 teaspoon pepper (cracked fresh)
1 teaspoon hot sauce
1 Tablespoon Lemon juice
1 Tablespoon Worchester sauce
1/2 Tablespoon Garlic, crushed
1 teaspoon onion powder
1 teaspoon Celery seed
1 Tablespoon Horseradish
4 Tablespoon Olive oil
2-4lb Flank steak

Mix all ingredients in 1 gallon zip lock bag, mix thoroughly and add Flank steak. Let marinate for 24 to 48 hours.

Grill or pan sear over high heat, searing both sides, lower heat to medium and cook to medium rare.

Let stand covered with clean towel for 5 to 10 minutes and then cut on a bias against the grain.

Chili Lime Corn on the Cob
Yield: 4 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Inactive Prep time: 30-45 minutes
4 ears of corn, in husk
3 Tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 teaspoon chili powder
1/4 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly cracked

In a small bowl, combine butter, zest, chili powder, salt and pepper and set aside.

Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 – 45 minutes. Make sure to weigh down the ears so that they are fully submerged.

Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ear with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15-20 minutes. Serve immediately.

Bacon Wrapped Prawns with Chipotle BBQ Sauce
Yield: 4 servings
Prep time: 10 minutes
Inactive time: 20 minutes
Cook time: 9-11 minutes
12 ounces bacon
20 each medium-large shrimp, (21-25 count), shelled, de-veined, about 1 pound
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons chipotle en adobo
1/2 teaspoon red chili flakes
1/4 teaspoons cayenne pepper
1/4 teaspoon freshly black pepper
5 to 8 bamboo skewers, soaked in warm water for 20 minutes

Cook bacon in a skillet until about halfway done. Drain and cool on paper towel. Wrap a piece of bacon around each shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

Puree remaining ingredients in blender. Set aside half the sauce for dipping.

Preheat a grill, grill pan, or broiler. Cook shrimp over medium heat. Cook 5 minutes. When shrimp begin to turn pink, begin basting with chipotle sauce. Flip, baste again, and until just cooked through, about 4 minutes more. Serve with extra sauce for dipping.