Jeff Mendel Baldwin, NY

One afternoon I was grilling pizza on my pizza stone when one of the kids knocked it off the counter. Needless to say it cracked. Everyone said to throw it away. However I saw another use. So I took out my power drill with the proper blade and salvaged an 8X8 piece of the stone. Everyone looked at me to say what are you going to do with that? Years ago we use to go out to a restaurant that served appetizers on a "HOT ROCK" Steak on a stick, chicken on a stick and Tuna on a stick. It was your own little grill..... So when I heated the stone and then placed the skewered food around it... Eyes lit up with memories of the HOT ROCK.... So remember, one man's trash can be another's treasure... or in this case a HOT ROCK!

Brian Anderson Centuria, WI

My acronym says it all! I am Sir Smoke A Lot. You can see my website at www.sirsmokealotbbq.com. while I make my own sauce, if I am pressed for time, the ONLY commercial sauce I will use is Cattleman's. As far as a tip or trick goes, I NEVER use lighter fluid. I only use a charcoal chimney to get my charcoal started. I will set it on top of my turkey fryer and I have coals in 5 mins. I will also use a small propane torch if my fryer is not handy.

Linda Tlapa Midlothian, IL

I am truly a "Grill Expert", I grill so much outdoors my friends gave me this nickname. When I fire up the smoker my neighbors and friends will ask me to cook something for them. We formed our Friday Fling Group. We go to a different person's home for dinner, socializing, and having a good time. My wife and I have the 3rd Friday of each month. I crank up the grill and prepare them something different each time. Y'all come join us for great food and meet some great people The North Texas Chisholm Trail Cattlemen's Cowboy & Vaquero's Trail Drive Favorite Burger. I saw a saw show on TV telling the history of the Chisholm Trail cattle drives. It started with the cattle roundups and the moving of the herds from Texas, close to where I live, through Oklahoma to Kansas. I know the cowboy's and Vaquero's had to be hungry at the end of each working day way back then. So I created this recipe in memory of them. I have 3 secret's', the first is the BBQ-marinade sauce, next is the tequila added to the burger patties (the alcohol cooks away, but the Cowboy's and Vaquero's didn't know that back then), and lastly, the smoking of the burgers to really give them an additional smokehouse taste. This recipe makes 6 burgers. Prep Time: 30 minutes Marinade Time: 30 minutes to an hour Cook Time: 16-25 minutes or as you like them cooked. Ingredients: The Chuck-wagon Cook's Special Marinade/ Burger Baste/Bun Spread 1 cup Cattlemen's SmokeHouse BBQ Sauce 3 tablespoons tequila 1 tablespoon Worcestershire Sauce 1 1/2 teaspoons Bolner's* Fiesta Brand Fancy Light Chili Powder or your favorite 1/2 teaspoon Bolner's Fiesta Brand ground Comino (Cumin) or your favorite 1 1/2 teaspoon fresh Cilantro, finely chopped 1 1/2 teaspoon fresh ground black pepper, or to your personal taste 1 1/2 teaspoons Sea or Kosher salt, or to your personal taste 3 tablespoons butter, at room temperature, divided Chuck-wagon Chuck's Patties 2 1/2 pounds fresh organic (the way beef was back then) ground Chuck 73-27 3 cloves fresh garlic, minced 3 fresh Jalapeño Peppers, stems removed, seeded, and diced (seeds contain the heat, the more you put in the hotter it gets) 2 cups Hickory wood chip's soaked in water Vegetable oil for brushing the patties 6 slices Colby Jack cheese The Trail Boss' Burger Toppings 6 fresh baked Ciabatta buns, sliced like hamburger buns 1/2 cup mayonnaise 1 1/2 cups fresh shredded lettuce 1 1/2 cups fresh diced onion 1 1/2 cups fresh diced tomato 1 1/2 cups fresh diced Avocado *Bolner's Fiesta Brand is the favorite local (Southwest US) spice company, their products can easily be purchased online. Directions: Whisk the Cattlemen's BBQ sauce, Worcestershire sauce, chili powder, cumin, cilantro, pepper, salt in a mixing bowl, and divide in 4 portions. (1/4 for the patties, 1/4 for the burger baste, 1/4 for the (Mayo) bun spread), and blend the remaining1/4 with the butter for the bun toasting spread. Add 1/3 of the marinade portion to the ground beef, with the garlic, and peppers gently blend in. Let the meat mixtures rest for 30 minutes to an hour. Preheat a gas grill to medium-high heat. Then very gently form 6 equal patties slightly larger than the buns. Form a large aluminum foil pouch. Drain the wood chips, and add to the pouch. Place on a grill burner to start smoking. Brush the patties with the vegetable oil and place the patties on the grill, close the lid, for 4-5 minutes, baste, and grill another 4-5 minutes. Turn the patties and baste. Repeat the grilling and basting process, or to your preferred doneness. Place a slice of cheese on each patty with 2 minutes remaining. Keep covered as much as possible. Cover the insides of the buns with the bun toasting spread, place on the grill when you place the cheese, remove when a light golden brown. Blend the mayonnaise and the remaining marinade. Spread evenly on the bun bottoms. Add a cheeseburger patty to the bun bottoms, followed with 1/4 cup each of the lettuce, onion, tomato, Avocado, and crown with the bun top. Serve to your cowboys, cowgirls, friends or family with True Texas Cattlemen's pride. This one will melt in your mouth and get your attention.

Dan McGrath Wilmington, DE

I am a BBQ genius. After eating a popular treat called an ABT, Some people were complaining about the greasy Bacon getting their hands wet and stating that they wouldn't eat another one- They were concerned their cholesterol level would be getting too high. So I came up with a variation of the recipe that everyone loves and now eats plenty of. So here goes, I package of cream cheese softened 2 Jalapenos chopped sweated in a pan or on smoker for more flavor 1 dash of Cattlemen’s sweet and tangy sauce 5 slices of Bacon sautéed and chopped 1 TBL of Rub of your choice, I use 3eyz they got 2nd place at GAB contest for mild rubs Mix together ingredients Place in premade filo cups and place on a grill or better yet a smoker for 1 and a half hours till soft and flavorful. Pop in mouth and enjoy! Better make 2 batches as these go quick!

Antonia Adamson-Springett Mountlake Terrace, WA

I wanted to have a Hawaiian themed BBQ and thought it would be funny to have a roast pig like they do! Well, of course I didn't really want to cook a baby pig!.. Soo.. I got a really big boneless pork butt roast and sliced off a slice from the front about 3/4 inches thick. I cut two circles from that and stuck it on the front with toothpicks… that was the snout. Two triangles of the meat stuck on and propped up with more toothpicks became ears and a couple of maraschino cherries were the eyes! We cooked it slowly over indirect heat in the BBQ, basting it about every 15 minutes and had our own roasted piggie!! We had a great time and "Porkie" was a huge hit.

Thomas Eberlin Addison, NY

I have the best recipe to go with a Cattlemen’s barbeque. Start with celery, mushrooms, parsnips and cabbage. Cut the celery into bite-size chunks, quarter and slice the peeled parsnips. Halve or quarter the mushrooms, depending on size, and coarse shred the cabbage. 1 Cup celery chunks 2 Cups parsnip chunks 1 Cup mushrooms 1 small head of cabbage. Warm 1 cup of any flavor Cattlemen’s with 1/2 stick of butter. In a large perforated grilling pan, stir 2 tablespoons of sauce with the parsnips and grill until starting to brown. Add celery with more sauce and cook until celery starts to get tender. Add mushrooms, cabbage and remainder of sauce, salt and pepper, and cook, stirring every few minutes, until cabbage is cooked to your preference. Serve hot or warm with anything from hotdogs to brisket. It's great for a campout or family picnic. I've been asked to bring it to my family reunion for 5 years straight.(I have to double the recipe and there are no leftovers!)

Janet Cain Wichita, KS

When charcoaling whole chickens, I don't know if you've tried the "stand a can of beer inside ", the cavity of the chicken and set it in the BBQ sitting up, the beer seeps moisture out constantly throughout the cooking process, and it is very flavorful, BUT take it up a notch and pour half of the beer out and put in a half can of Cattlemen’s BBQ sauce in the can with the beer, you get the moisture, the sweet and tangy taste of the Cattlemen’s sauce, and even more juices inside the bird! As a final touch just 2 or 3 minutes before serving, brush your Cattlemen’s sauce all over the bird leave the cover off, then remove let stand 5 minutes remove the can and HAVE THE BEST BBQ CHICKEN you have ever eaten!!!!!!!! Try it!