Amy Logan Mill Creek, PA

I love to cook, and I love to entertain guests, especially in the summertime. As soon as the weather starts to warm up, friends and family start asking for my country style ribs. I have been cooking them for quite a few years, but mostly just for at home. That all changed twelve years ago (July 13th) when I fixed them for our wedding reception. Since then, they have become rather well known around here. Doc (the preacher who married us) told us that he is ruined for life for eating ribs anywhere else! My husband enjoys bragging about winning a bet he had with his best friend that my ribs can be cut with a plastic fork. Many people are surprised when I tell them I did the food for our wedding reception (for a hundred people), but we had a very unique, casual outdoor wedding, and I wanted the food to be casual, but special. Our side dishes were typical picnic sides, macaroni salad, potato salad, coleslaw, and baked beans, and the main course was my country ribs and marinated chicken. [My father-in-law and my husband's one nephew finished cooking off the parboiled, marinated chicken while we were having wedding photos taken.} As I said, I LOVE to entertain, and when we have a picnic, we usually have at least 20 people over, and I like to enjoy the time with my guests, not over a grill. The secret to my ribs is in the way I cook them. I fire up the grill hours (or even the day before) the picnic, coat the ribs generously with my own special seasoning blend, and brown them off on both sides. Then, depending on the amount of guests, I transfer the ribs to a crock pot or electric roaster, cover them with sauce, and let them simmer in it on the lowest setting for a minimum of two hours before serving time. Not only does this create "plastic fork cut-able" ribs, it allows you time to clean up the barbecue mess before your guests arrive, and gives you time to spend with your guests instead of the grill. I usually make my own rib sauce, but because it is takes a long time to prepare, I occasionally use commercially prepared sauces. I have always used CATTLEMAN'S on wings and chicken, and when I use another sauce for my ribs, it is usually a blend of a couple of their sauces - two parts of Authentic Smoke House and one part Sweet and Tangy Gold or Golden Honey. The amount will vary, depending on how much you are cooking, but you need enough so the ribs are all covered while cooking. I will never fix ribs any other way. It is so nice to have the mess out of the way when guests are here, and the ribs can be done on the grill one day and refrigerated and finished in the sauce the next day, if necessary (like I did for our wedding), although they will require just a bit more simmering time if they are cold. As long as you keep the heat on low, and check on the ribs (maybe move them around a little) a couple of times an hour until serving time, you will have tender, mouthwatering ribs that you can enjoy as much as your guests do.

Jayne Metcalfe Lemasters, PA

I have an excellent addition to Cattlemen's Classic BBQ Sauce. Being from South Central Pennsylvania, home to some of the finest apple orchards in the country, I have found that our apples pair perfectly with your sauce. I love to mix one cup of fresh made applesauce with the Cattlemen's Classic Sauce, and let simmer on the stove for 15 minutes. I use this mix for all my BBQ pork dishes, and have gotten nothing but rave reviews in return. It gives pork that final perfect kick that just melts in your mouth.

Linda Mercer Parkersburg, WV

I unfortunately can't eat real "spicy" foods, but do enjoy trying new recipes and eating. One I have tried is taking a can of cola and a cup of Cattlemen’s honey BBQ sauce and marinating chicken pieces--especially smaller sizes then either grilling them or coating them in a mix of 1 egg mixed with some water and rolling them in crushed glazed pecans, regular pecans will do...and baking them........these are great both served as finger foods with dips (BBQ sauces) and on salads with fruit for parties and families. The cola makes it moist, the sauce it just right, not too hot or spicy and the taste, yum--the empty plates and say the rest.

Rick LaDuke Knoxville, TN

Peel a Vidalia Onion and wrap with bacon, core onion and put garlic pieces in center and add a little butter, take tin foil and wrap tightly. Place on grill for an hour or so till your able to put a fork through with ease, ( Saw this on the Today Show this past week and it's absolutely delicious) You can also cut Green Peppers and zucchini and Yellow Squash and add Italian Dressing place in Tin Foil and let sit on the Grill till tender another delicious idea for sure.

Hank Glenn Huntington Beach, CA

It's called "BIG STEAK NIGHT".......... It is a summer Bar-B-Q/grill day dedicated to the royalty of all meats..., large cuts of beef! A few years ago I was chatting with a friend on my balcony. It was a perfect evening to grill something good, really good. I suggested a steak...but a real big one like you might find in a high quality steakhouse. The idea was a winner. I went to the local butcher and had a couple porterhouse steaks cut an inch and a half thick...(weight 2lbs). I added "Hanks Surprise Packages" (potatoes, mushrooms, bell peppers, garlic and onions grilled together in an aluminum closed package [with olive oil, spices and Cattleman's Bar-B-Q sauce(I prefer Smoke House)]. The result is an explosion of flavors released when you split open and present it on your plate. The idea was so well received that now BSN is on the calendar every year. The first Saturday in August is now reserved for Big Steak Night................big cuts of beef complemented with Hank's Surprise Packages or just pepper, onions and mushrooms grilled open face with Cattleman's Bar-B-Q sauce on the side. Invitations are hard to get!

Rita Moghadam West Chester, OH

Grilled BBQ Apple Burritos 3/4 cup Cattleman’s Naturally Sweet or Golden Honey BBQ Sauce 3 TBS Sugar ½ tsp Cinnamon 3 large Golden Delicious Apples, peeled, cored and cut into 8 wedges 6 10” flour tortillas Vanilla ice cream (optional) In a medium bowl, combine BBQ sauce, sugar and cinnamon. Set aside Skewer apples and place on grill over medium heat, brushing with sauce. Turn apples at least one time. Grill until desired tenderness, 8-10 min. Fill each tortilla with 4 grilled apple wedges. Drizzle apples with 1 TBS sauce. Roll into a burrito, being careful to seal well on all sides. Place burrito, seam side down, on grill. Brush burrito with sauce and grill 1-2 minutes on each side. Serve warm topped with vanilla ice cream, if desired. Serves 6

Dale Thomas Colgate, WI

I am a BBQ Genius! I have been serving the most delicious BBQ that you could find in the north, in fact, I even have 2 different mission teams from Waco, and sulfur Springs, Texas that come here to Wisconsin each year in June or July, and I do a BBQ for them, I have been told that my BBQ is better than anything they have ever tasted! This is great coming from Texas People, since they are BIG on BBQ. I make my own sauce, and have even been in the state BBQ competition last year, "THE BIG PIG GIG", I also have had over 10 sponsors last year, with some big name companies. if you want some of the best Barbeque that you could ever want to taste, then come here to the Colgate, Wisconsin area, and try Smokin’ J's BBQ, I also just last weekend came up with a new recipe for pork tenderloin with a sauce that was a instant hit. You have tried the rest, now try the best! Cattlemen’s is one of the better barbeque sauces on the market, use it on everything from Boston BUTT, brisket, ribs, chicken, to even hot dogs, if you want your meat to have delicious flavor, you have tried the rest, now try CATTLEMANS for that distinct western flavor.