Virginia Briguglio Fayetteville, GA

Year-round BBQ pork: This is a quick and easy meal that brings back summer memories year round. In a slow cooker: Just cover bottom with Olive Oil and turn heat to high Add boneless pork roast and turn until coated in oil Leave on high for about 2 hours (until firm to fork) Shred the pork with forks Lower to Low heat and add 2 bottles of Cattlemen's BBQ Sauce, allow to cook another 1-2 hours Serve over Texas Toast and with salad This is even great in the summer as it does not heat up the kitchen! One of my family’s favorites

Dawn Williams Manheim, PA

Our family loves to grill often! Grilling provides great home cooked meals and it's pretty simple to do. Of course we grill hot dogs, hamburgers, chicken, steak, etc. We also do sides, veggies, and breads. But, our favorite thing is DESSERT! LOL! We have a recipe for Grilled Banana & Pecan Sundaes. The sundaes don't take long to prepare or cook. They are so delicious! Grilled Banana & Pecan Sundaes! Ingredients: 1/4 cup Shedd's Spread country crock spread 1/4 cup firmly packed light brown sugar 2 Tbsp. heavy or whipping cream 1/2 tsp cattlemen's naturally sweet BBQ sauce 2 bananas, peeled and each cut into 4 pieces 3/4 cup chopped pecans 2 cups vanilla ice cream Directions: 1. In medium microwave-safe bowl, microwave Spread, brown sugar, heavy cream and cattlemen's naturally sweet BBQ sauce at HIGH 45 seconds or until Spread is melted; stir. Add bananas and pecans; toss to coat. On 18 x 20-inch piece heavy-duty aluminum foil, arrange banana mixture. Wrap foil loosely around banana mixture, sealing edges airtight with double fold. 2. Grill 8 minutes or until sauce is caramelized and bananas are tender. Serve over Ice Cream. Tip: Other options to try - Try serving over pound cake instead of ice cream, or try using apples or pears instead of bananas. Enjoy!

ChrisLaNene Holloman Canal Winchester, OH

First you start out with a lean slab of spare ribs. You have to be certain to remove the thin "sheath" off the back of the ribs, to do so prepare a briny water (salt, water, and vinegar) this will actually tenderize the meat. Once the sheath is removed let the meat soak in the water for 15-20 minutes. Remove and base the meat with extra virgin olive oil, season generously with mince garlic, garlic powder, Lawry's seasoned salt. Do not pepper the meat, it shrinks it. Place in a large aluminum pan cover and roast on 300 for 1 1/2 hours. Remove and finish preparation on the grill, to desire brownness. Mop with Sweet and Tangy Gold BBQ sauce and Enjoy!!

Teresa Tendick Jacksonville, IL

We like to take jumbo shrimp [cooked & peeled kind] & slice [fan them out], put some really good horseradish in them [I use an old baby spoon], cut bacon strips in thirds & wrap these up, then hold together with a toothpick. You grill them until bacon is slightly crisp and then brush on a little Cattlemen’s BBQ sauce and grill a little longer on both sides. We wet our toothpicks to keep them from firing up. Thank you for your sweepstakes.

Tom Keith Tulsa, OK

I am a BBQ genius, so I'm told. I make the best BBQ grilled chicken wings on the planet. Many of my dinner guests say it's the best they have ever tasted. When I ask if anyone has a request for dinner, one thing is always requested, yes, my chicken wings. I have been prodded and heard pleas to open a restaurant too, if you can believe that. It takes me between an hour and a half to two hours to cook and season my wings. Fortunately I can give a few hints about my BBQ secret. 1. Be patient! 2. Coat in butter or margarine before hitting the grill. 3. Baste the wings with butter during cooking to keep from drying out the meat. 4. When the wings are done, begin brushing on Cattlemen's BBQ sauce. 5. Keep turning and brushing on more sauce. 6. Turn and brush6 to 8 times, you will want all that good BBQ taste on thick. 7. Get plenty of napkins, because your fingers and face are going to be a mess, but oh, is it worth it.

Chad Guest Boaz, AL

I have always been interested in grilling or live fire cooking, slow cooking and smoking meat but I could never find a decent grill or within a budget to buy one well good friend of mine came across one and sold it to me for $50.00, well under the retail price. It may not be pretty or be stainless but it’s a black cast iron grill. I season it and cured it and made it in to a dang good pit. I included some pics of it. My wife says she has never seen anyone baby a grill like I do. I keep it inside of my storage building. It has never been rained on and I always clean it to look like new when I am done. I use foil on the bottom of it to keep the charcoal ash from touching it. The size is 20" depth 40"long. I have fed up to 50 people on this one grill! It has amazed people that I don’t use a whole lot of hardwood charcoal. When I cook chicken, burgers, pork chops, brisket, and Boston butt, I use Cattlemen’s products, and it has always paid off! With people thank me for the tasty food I’ve cooked them, I tell them “well thanks, it’s Catllemen’s and the grill.” So I thank you, my grill. Thank you.

Lynn Bock New Madrid, MO

BOSTON BUTT I start with a “super trim” butt or if that is not unavailable a “table trim” will do, but trim it yourself by removing nearly all the fat from fat side of butt, leaving a thin layer. Give it a generous coating of Memphis style dry rub and let sit covered overnight in refrigerator. Heat grill to 300f and cook indirect, fat side down for about 7 hours. Use pecan or hickory to smoke meat first few hours when the smoke ring is forming. I prefer using pecan, but make sure all the bark is removed, otherwise it will give the meat a bitter taste. Cooking time may vary depending on size of butt, but cook to an internal temp of 175f. When bone has pulled away from butt and will twist with little resistance, it is done. Cover with foil and rest for at least 30 minutes. Then you can either pull it, chop it or slice it for sandwiches. Place meat on bun or Texas toast giving it a generous squirt of Cattlemen's and a dollop of cole slaw.