Gayle Middaugh Jacksonville, AR

Here is the best tasting grilled chicken you will ever taste! Quick, low in fat and calories and the taste can't be beat! Economical chicken thighs give you the best flavor, stay juicier and grill up great! Calypso Grilled Chicken with Fresh fruit salsa and black beans w/corn salad Serves 4-6 Calypso Grilled Chicken 6 boneless, skinless chicken thighs 2 cups sweet-n-sour cocktail mix 2 tsps lime juice several stalks cilantro, minced, will end up with about 1/4 cup *TIP: throw a bunch of cilantro leaves, stripped from the stalks, into a food chopper for the perfect size 2 tsp minced fresh garlic 1 tsp hot pepper flakes Add liquid, garlic, pepper flakes and minced cilantro into a large bowl. Whisk until blended. Add chicken thighs and toss to coat well. Cover, refrigerate at least an hour. Meanwhile, make the salsa and black beans. For the salsa you will need 1/4 cup minced red or Bermuda onion, 1/2 cup fresh diced papaya, 1/2 cup diced pineapple, canned is fine, 1/2 cup diced mango, 1/4 cup each red and green bell pepper, minced, 2 TB minced cilantro, 1 tsp lime juice, 1 tsp finely minced jalapeno pepper (optional). Mix all ingredients in bowl to distribute flavors evenly, refrigerate until ready to serve. Add to each plate next to chicken when serving. For the black beans & corn salad 1 can black beans, drained and rinsed well. 1 can whole kernel corn, drained and rinsed. 2 TBS each minced red onion, red bell pepper and cucumber 1 tsp fresh minced garlic 3-5 TBS Italian Salad dressing. Mix all ingredients in bowl, adding Italian Salad Dressing a little at a time, until you get a nice even coating. The longer you refrigerate, the better this tastes! Now you're ready to grill the chicken! Place all the chicken into a packet made from aluminum foil, add remaining marinade and seal tight! Place over medium grill for about 5-8 minutes per side. Open aluminum foil and place chicken directly only grill for those great grill marks and taste! Discard any remaining marinade. Grill 3-4 minutes per side until done. Serve with a side of Fresh Fruit Salsa and black beans & corn salad, Cheap, quick and easy!

Cindy Andreozzi Cottonwood, AZ

I have a great BBQ recipe for hamburgers. Everyone always ask for these great burgers, they are not only huge, but downright tasty! 3lbs. ground beef 1 package Lipton onion soup mix 4 tbs. pepper 2 tbs. onion powder 1 clove fresh garlic - chopped 1 egg 1/3 cup bread crumbs 4 tbs. Worcestershire Mix together all ingredients above. Take a handful of mixture above and form into patties, make them about 3 inches thick and 5 inches across (round) - you can make them smaller if you’re not into Texas sized burgers. Put a thumbprint in the middle of each patty (helps to keep them from shrinking soo much - don't know why, but my grandmother taught me this. Throw the patties on the BBQ and let them cook until your desired taste - I like mine medium rare and cook them about 8 minutes on each side. Put them on a bun and load them down with your fixings, you will want these all the time.

Scott Mollnar El Campo, TX

BBQ spaghetti : 5# bag of spaghetti 2 onions (chopped) 2 garlic cloves (chopped) 3qts Cattlemen’s BBQ sauce 5# beef brisket salt, pepper, cumin, red pepper, chili powder in one pot boil spaghetti and then drain when done. In a separate pot sauté garlic and onion in about 1/4cup of olive oil. When onions are translucent add seasoning and BBQ sauce. Bring to boil. Once it comes to boil dice up the brisket and simmer about 5 minutes and add some more seasoning to taste. Pour mixture over spaghetti and serve. Being in the restaurant business we have to stretch our beef because of high prices and everyone loves some spaghetti. Give it a try!

Scott Rossen Stevensville, MI

Sherry Shallot BBQ Shrimp 4 ounces chopped shallots 1 TBLS olive oil 6 ounces Cream Sherry 6 ounces Cattlemen’s Golden Honey BBQ Sauce 18- 16-20 count peeled and deveined shrimp Procedure Heat a small sauce pan then add olive oil and then add chopped shallots and sauté them until they are caramelized and have a nice golden brown color. Then add sherry and reduce it until there is only one ounce left then add the Cattleman's Golden Honey BBQ sauce and take off the heat immediately and let cool. then take the shrimp and toss them in a bowl with one third of the sauce to coat them. Then place shrimp on a hot grill and turn them over to cook through while basting them continually. Serve the shrimp with your choice of side items and the remaining.

Lani Dunham Ocala, FL

Pull Apart BBQ Beef Burgers 1 - 1 1/2 pounds of beef cubes (used for stewmeat) 1 bottle of Cattlemen’s Authentic Smoke House BBQ Sauce (regular size) 1 medium tomato cored and diced 1 small yellow onion (finely chopped) 2 - 3 cloves of freshly minced garlic (cores removed) 1 jalapeno pepper chopped (optional) 1/2 cup of tomato catsup 1/2 - 1 whole brick of extra sharp cheddar cheese (4-6oz.) grated and set aside (reserve), or you may prefer to use Monterrey jack cheddar, this also works very well. 6-8 Hamburger buns, or Kaiser Rolls (split) Place your beef stew cubes in the bottom of a slow cooker (crock-pot), then add the bottle of Cattlemen’s Authentic Smoke House BBQ Sauce. Using your largest Tablespoon, mix your stew cubes and Smoke House BBQ sauce together, coating all of the beef pieces. You will want to leave the cover (lid) over the crock- pot while you prepare the remaining ingredients. Now you will need to prepare your tomato. Core the tomato and discard the core, cut the remaining tomato into small diced pieces. Place tomato pieces in a medium size bowl, then prepare your onion. Peeling and discarding the skin, and dicing the remainder of the small onion. Add the diced onion into the medium bowl along with the chopped tomato, and mix pieces together. Now peel your garlic cloves, then remove and discard the very little center cores, then finely mince the cloves. Adding them and mixing the minced garlic with the tomato and onion pieces in your medium bowl. Remove the stem from your jalapeno pepper, then chop into the size you desire, you may want to leave the pepper whole, and just leave it in with the stew meat during cooking, this is up to you. Blend the prepared ingredients in your medium sized bowl and place them into the slow cooker, with your BBQ beef pieces, and mix all ingredients together thoroughly, then add your 1/2 cup of tomato catsup before replacing the lid of your crock-pot, and blend in thoroughly. Plug in your slow-cooker, and set it to cook on the high setting. Allow BBQ beef mixture to cook on the high setting for the first 65 minutes of cooking, then turn your slow-cooker setting onto the low setting, and leave it on low for the next four and a half hours. You will want to stir the BBQ beef pieces from the sides and bottom of the slow-cooker after approx: three hours. This will prevent pieces from sticking or adhering to the sides or bottom of your ceramic pot. Do this as you feel is necessary. After 4 -4 1/2 hours, using a slotted spoon, you will want to remove the BBQ beef pieces from the slow cooker, and place them into a medium Pyrex, glass, or ceramic bowl. Now using a serrated steak knife, and a fork, you will want to shred the beef pieces into stringy sections. This will allow the BBQ flavor to incorporate thoroughly, and the beef pieces will be tender and easy to chew, this will also increase the amount (portions) needed for serving, the pieces should easily fall apart. Mixture will be very hot, so be careful during this part of the preparation. After all the BBQ beef pieces have been shredded, you will again need to return the shredded pieces back into the slow cooker, with the BBQ sauce inside the pot. Now you will want to mix and thoroughly blend all the beef and sauce together. Replace the lid, and cook on low heat for an additional 55-70 minutes. All the beef pieces should be very tender, and fall apart easily with a fork. You may want to use the warm setting of your slow cooker, so as not to let the mixture adhere to the bottom or sides of your ceramic pot. You may also want to add a Tablespoon or two of water to prevent this from happening. Now after you have returned the beef pieces into the slow cooker, you will want to shred your brick of sharp cheddar cheese, and reserve this for when you serve the beef. Take either hamburger buns, or Kaiser rolls (split in half), place them on a plate, and when the beef is ready to serve, spoon the shredded beef on top of the open buns, and sprinkle generously with the shredded sharp cheddar cheese (cheese will melt). Let stand approximately 6 minutes before serving. This mix is definitely very, very hot. So be careful. Variation: If you feel the BBQ beef is too hot, you may want to remove the pepper pieces before serving. Or you may just want to add the pepper whole during the cooking process, and remove when ready to serve. Make 6-8 shredded BBQ Beef open faced sandwiches. Suggestion: Cole slaw makes an excellent side with this, and add a cold refreshing beverage.

Kristine Muller Glenmore, PA

What I like to do is not only to cook everything on indirect heat to slowly cook whatever is on the grill, but is also to, instead of using charcoal, I use real wood. Not the wood chips that you can buy in the store, but the tree in your backyard wood. If you are doing gardening work and take out a tree, that wood gives a distinct flavor to the meat, which is gives a mouth watering result.

Jonathan Mospaw Lake Alfred, FL

Inside out Ruebens on the grill. Have the butcher grind up 2 # of corned beef brisket. Make 8 ea. 1/4# burgers. Put sauerkraut, and thousand island dressing on one burger, top with 2nd burger, pinch edges, grill. When nearly finished put on 2 slices of Swiss cheese to melt slightly. Serve on toasted (rye if possible) bun. Garnish with a garlic dill pickle and chips.