Jim Hensinger Westminster, CO

Max's Chops The name of the dish comes from Maximillion, a bullmastiff and my best friend. I once dropped one of these chops on the patio, and it never hit the floor. CHOMP! Brine: 5 tablespoons kosher salt (or 2 1/2 tablespoons table salt) 2 cups water (hot) Use first to dissolve the salt. 2 cups water (cold) Add after salt is dissolved. 1/4 cup or more of Cattlemen's Award Winning Classic BBQ sauce per chop. 1 large center cut or pork loin chop per person with T-bone. (Have chops cut 2" thick.) 1 large sweet onion for each pair of chops. (3 - 4" in diameter) 1 tablespoon extra virgin olive oil per chop. 2 3"-4" turkey skewers per chop. 1 clean plastic grocery bag. Ask the market for several unused bags. Check for holes along the bottom seam. Salt and freshly ground black pepper. PREPARATION: Mix the brine in a sauce pan. At least one hour (but not more than two hours) before cooking, immerse the chops in the brine. Refrigerate. If making a large number of chops, make more brine. Slice the onion(s) through the thickest part to obtain two large whole slices 1/4" thick, and peel the slices. Reserve the remainder of the onion for another dish. One slice per chop. Insert two 3"-4" turkey skewers at 90 degrees from each other through the rim and across the center of each slice. The skewers will hold the rings of the onion slice together during cooking. Place the slices of skewered onion on a rimmed plate and drizzle with extra virgin olive oil. Apply freshly ground black pepper and salt to each slice. Carry to the grill on the plate. Before grilling the chops, rinse them under running cold water and pat dry with paper towels. Slash the edge fat in several places. Place the chops in the grocery bag and drizzle with olive oil. Gently shake the bag to distribute the oil. Place the bag on a rimmed plate. (The sharp bone tips may have pierced the bag.) GRILLING: Preheat the gas/charcoal grill. While the grill pre-heats, place the onion slices on the grill. When the onions are taking on a color, turn them with tongs. Remove to a plate when they have grill marks and are translucent. Start the chops over high heat with the lid down. Turn after two-three minutes. If burning fat flames up, move the chops to a new location on the grill, but keep grilling on high heat until meat is browned and the edge fat is cooked. Stand the chops on edge on the flat of the T-bone perpendicular to the grill bars and cook for three minutes. The bone will conduct heat into the meat. Turn the grill down to a low setting, or remove some briquettes to obtain a lower heat. Remove the partially cooked chops to a plate. Turn the chops so that the least cooked side is down and place one whole slice of onion on each chop. Then pull out the skewers with two forks. One fork is hooked on the metal loop of the skewer, the other controls the onion. Using a spatula, place the chops with onion back on the grill. Smother the onion and chop in Cattlemen's Award Winning Classic BBQ sauce. Close the grill lid, and slow roast until the meat is done. Depending on the thickness of the chops, 10 - 20 minutes. If necessary, use a meat thermometer inserted in the thickest portion and cook until it registers 145. Enjoy!

Wes Sprague Lake Ronkonkoma, NY

When smoking a rack of spare ribs over indirect heat, be sure and peel off the membrane before you apply your dry rub. This can be easily done by using a bread knife or a can opener to get it started then use a paper towel to grip it and gently pull it off. I often use apple butter as a paste to apply first, then sprinkle with your favorite rub prior to smoking. Remember the 3-2-1 method, 3hrs on the smoker, 2hrs wrapped in foil, then 1 hr back on the pit. Pit temp should be 225-250 degrees. Baste lightly with your favorite bbq sauce at the last hour if you want wet ribs or serve sauce on the side.

Danelle Drake Candler, NC

We have a rowdy home that is always full of people. We love cooking for people and seem to be a magnet for the community in the summertime. Every evening our deck is full of people coming to eat. My husband usually does the cooking of the "big" stuff and I do side items. We have children ranging in ages from 9 to 20 so we have to cook to appeal to everyone. I have found a great thing to fix when all of the heartier eaters are having ribs and such. We call them "Barbi-dogs" since our little ones are girls ~ We grill turkey dogs/hotdogs - chop them up - put them in the bean pot - place it back on the grill - pour in a little Cattlemen's - mix it up - and everyone is having barbecue. They love it! It is easy and quick and would also be great cooked inside - if one ever cooked inside.

Chris "Smitty" Smith Boulder Creek, CA

Smitty's Wet Ribs - I start with 2-3 racks of baby back ribs in a Pyrex baking pan and sprinkle with lemon juice, then rub with "California" Garlic mix (garlic, parsley, etc.) and lightly cover with Cattlemen's Classic. Pour in 1 Sierra Nevada beer, and cover with tin foil. The pan goes on the grill (indirect heat) at about 180 degrees for 4+ hours (as long as a round of golf takes), then throw some mesquite chips on the smoker and put the ribs directly on the grill and start lightly slathering with Cattleman's and flipping them until no one can take it anymore. I have friends bring me ribs to cook for them to take home. In fact we just made 7 racks for a birthday party a few weeks ago. We only made it through 3 1/2, so the rest went back on the grill to stay warm for round two...Unfortunately the dog (Australian Shepherd) figured out how to open it and ate the rest of the ribs. I had half a mind to bbq that damn dog after that!

John Collier Reno, NV

I cook trip-tip wrapped in aluminum foil, and coated with Cattlemen’s authentic sauce, 15 min on a side over hot charcoal-30 minutes total... the tri-tip has about dozen garlic chips poked into the tri-tip and i season it with my "cow-dog camp seasoning"-( it contains lemon-pepper, Montreal & garlic salt) plus some sliced onions on the top and bottom of the tri-tip, then I wrap in two layers of aluminum foil and seal all the edges by rolling up the foil with the trip-tip, onions and seasoning inside.... WOW is it great!!!!!

George Freeman Springfield, MO

I don't know what it takes to be a BBQ genius, but I do know that four generations of my extended family would rather dine on whatever I'm cooking in our backyard than go out. We're big fans of the ultimate golden BBQ nectar, Cattleman's Gold. In fact, when I move on to the Great Never-ending BBQ Festival in the Sky, I'm going to be slathered in the stuff and smoked for all eternity, and have lived my life to avoid the likelihood of director heat. I hope they may even let me cook. We have two smokers: a vintage Oklahoma Joe's (Serial #66576) and a Primo Kimado. Each has its purpose. There is nothing I would rather be doing than do repetitive wrist exercises, lifting my favorite libation on a weekend while watching nurturing a brisket or baby back ribs smoking for several hours while my wife does pioneer beans with a dash of original Cattleman's BBQ sauce. My friend and state lawmaker, Charlie Denison and I, won three firsts and a second in the Rock 'n Ribs BBQ Festival in Backyard Division. Our edge was obviously Cattleman's Gold. We were like a couple of kids heading home after the last day of school.

Jennifer Merrick Glastonbury, CT

Breakfast burrito Place fire proof frying pan or skillet on preheated grill. Drop 2 Tbs. olive oil in pan. Sauté chopped onions and green peppers (as many as you'd like) Add in 1 cup egg beaters. Close grill for 5 min. Come back and stir all of the omelet. Add shredded Swiss cheese. Throw 2 flour tortillas on the grill grates. Flip after 1 minute. Add egg mix to tortillas. Top with salsa and enjoy!