Wanda Akorede Houston, TX

I love to cook. I have been grilling for 35 years. My family loves my Suya. Suya is grilled meat on a stick. Traditionally it is cooked over an open fire. In Kaduna Nigeria Suya is like Bar-B-Que in America. It is prepared by using your choice of meat, preferably Ram meat. It is sliced thin and placed on sticks. The coating is a mixture of ground peanuts, hot dry red pepper, cumin, ground ginger and salt. The meat is coated with this mixture, then peanut oil is poured over it. It is then placed on the grill or stood up in a open fire and roasted. It is traditionally served with sliced tomatoes, red onions, or people may have a cup of (gari) cassava cereal with the meat. We also eat the meat with a dipping of red pepper and salt. I am from Chicago and I have been grilling since I was a kid, and I took a few lessons from Kaduna Nigeria and added it to my grilling menu.

Melinda Winner Gulfport, MS

Yankee Tankee Chicken Southern Style 8 Chicken leg & thighs (as one piece) 16 T. Butter 1 batch chicken rub (recipe to follow) 1 batch sweet and tankee sauce (Recipe to follow) Fresh parsley for garnish Fresh lemon sliced and twisted for garnish Chicken rub 4 ½ T. Kosher Salt 4 T. McCormick’s Season All 2 T. Ground Black Pepper Mix all ingredients together in small bowl Sweet and Tankee Sauce 3 c. water 3 c. ketchup 1 3/4 c. brown sugar 2 ½ T. minced garlic 1 small lemon sliced 6 T. Worcestershire sauce 2 tsp. kosher salt 1 1/2 tsp. ground cumin1 ½ tsp onion 1 ½ tsp. chili powder 1 ½ tsp. hot sauce 3 tsp. Hickory flavored liquid smoke Place all above ingredients in a medium pot and whisk together. Simmer on medium heat for 35 to 50 minutes or until it thickens. Preheat grill. Prepare two large sheet pans with foil and then spray with non stick spray. Wash Chicken, pat dry. Place chicken on baking pans. Lift the skin and rub with butter as far as you can push your fingers. Then lift skin again and place about 1 tsp of chicken rub under skin rub it in good. Then rub the outside skin with butter and chicken rub. Continue this until all 8 leg thigh pieces are done. Then wash your hands. Now it is time to place chicken on grill for about 1 hour and fifteen minutes with lid down keep turning often and reapplying sauce during cooking. When time is up, remove the chicken. Then cover in Sweet and Tankee sauce, cover all the chicken and let stand five minutes. Save some sauce to scoop over finished chicken. Remember to warm the sauce again before putting over finished chicken. Garnish with lemon twist and fresh parsley. This is the best chicken spicy but sweet. The butter keeps it very succulent.

Linda Miller Oakdale, NY

Steak a la Barbiola: Too hot to heat up the kitchen so all summer long we convert our favorite oven recipes to the Barbecue. 1 thick chuck steak. 1/2 cup Cattlemen's barbecue Sauce mixed with 8oz. can crushed tomatoes. 1 green or red pepper cut in strips. 4 oz. mozzarella cheese. Arrange steak on heavy foil. Top with sauce and pepper strips. Cover with another piece of heavy foil and seal all edges. Barbecue on medium heat for 20 minutes. Open top of foil and top with mozzarella cheese. Heat till cheese is melted. Serves 4.

Cheryl Hugenschmidt Clarence, NY

Cattlemen’s Classic Barbecue Sauce Proves a Powerful Dog Training Tool Nothing speaks of memorial meal times for hungry friends and family better than the aroma of chicken on the grill basted with Cattlemen BBQ Sauce. As the smell wafts through the yard anticipation of the first to last bite grows. “WHO WANTS CHICKEN” has become our resounding backyard call when the table and barbecue’s ready. It rounds up our herd to the table pronto. Cattlemen’s BBQ Sauce not only makes the meal, but as we discovered, it’s one powerful dog training tool. Three West Highland Terriers are a herd of Westies. Our oldest dog, Peters McCrunch has a bad habit of posting news to the neighborhood. To him family BBQ is an event worth broadcasting. He’s a stubborn, incessant barker with an unusually strong resounding bark. Like a Marine Sergeant, Peters indeed trains our other Westies to become rowdy as cowhands. We have to arm wrestle against a strong willed terrier, but like us all, food is Peters’ weakness, especially chicken with Cattlemen’s Classic Sauce. Nothing inspires a barking fiesta better than backyard BBQ. Soon as the chicken hits the grill, and the Cattlemen’s rich sauce is basted, Peters starts running the fence and spreading the news with gusto. In less time than it takes to turn our chicken, all the dogs in the neighborhood can reach a crescendo, including our other Westies. Cattlemen’s chicken barbecue causes Peters to whip all the dogs in the vicinity into a frothing barking frenzy and disturb patio dinners for a country block. The barking is game level now thanks to Cattlemen’s. We noticed our plate licking Westies responded to the words “WHO WANTS CHICKEN”. Our grill master is both a BBQ and political genius. By calling out the three words while still basting he gets the Westies lined up at the grill with sweet silence you can cut with a knife. No chicken ready? Oh, but here’s a finger licking taste of Cattleman’s instead. It sure works! Now we use our BBQ training secret words “WHO WANTS CHICKEN” anytime to call them inside, or stop their barking. The Westies zip to the refrigerator. If no BBQ chicken on hand a trusted bottle of Cattlemen’s Classic BBQ sauce provides just a lick of the reward they love. Peters has determined one of Cattlemen’s rich prime ingredients. Now he’s biting tomatoes off the vine!

Jennifer Williams Gibsonville, NC

THE BOMB ONIONS 1 one large onion per person 1 beef bullion cube per onion 1 teaspoon Cattleman's Award Winning Classic BBQ sauce per onion 1/2 teaspoon butter per onion Aluminum Foil Peel and wash onion. Use a spoon to make a quarter sized hole in the core. It should be deep enough for the bullion cube, butter, and BBQ sauce to be inserted. Put the butter in first, then the bullion cube and finally the BBQ sauce. Wrap each onion with foil and place on medium heat grill. Test with tongs , remove when onion is soft.

Ryan Langstaff Paso Robles, CA

NEVER "BOARD" WHILE BBQ-ING !!! Dad's love to BBQ (I know I sure do), but our kids are more interested in when is dinner ready than the process itself. So I created some games for family to do as part of the BBQing so they are just as excited about it as I am. I call it BBQ Boarding. BBQ Planking with Cedar has gained a lot of momentum and I love to use it in my BBQ and now with my kids enjoyment too! Since the planks need to soak for 20 minutes before BBQing, I turn that time into games for the kids. It involves Cedar planks used for BBQ planking, a clean tub filled with water (tub works best when shallow and long). Here's what you do... 1. Dry rub your favorite meat (I love Ribeye!) with ground fresh whole peppercorns. Set aside. 2. Place the planks in the tub and have the kids race them back and forth by: blowing, splashing, pushing or letting their favorite toy have a ride! 3. Sear the meat on the BBQ (each side for 1 minute for 1/2 inch of meat thickness) 4. Declare the winner of "BBQ Boarding", rinse off the planks and place on grill. (The kids usually continue playing in the water after this point) 5. Place meat on planks and lightly coat meat with Cattlemen's Original BBQ sauce. Close grill. 6. Flip meat & repeat coating every 8 minutes with Cattlemen's Original BBQ sauce until cooked to your desired tenderness. 7. After letting the meat "sit", I usually apply a more generous coat of Cattlemen's Original BBQ sauce at this time. ENJOY!!! Now my kids love to BBQ with dad. I know yours will too. Have fun!

Joe Boyd Land O Lakes, FL

Chicken on the grill or smoker............everyone thinks they do it well but few do. Even if the meat is right, the skin is usually awful. Either a shriveled up piece of jerky presented as "crispy" or a piece of rubber that pulls off in one piece and wraps around your chin in a big fatty, rubbery mess. "Bite threw" skin is the only way to go and is so easy to do, but few seem to know how. Here is a fool proof way to achieve the bite threw skin that many seem to find elusive, but is widely known in the competitive BBQ circles. Prepare the chicken pieces for cooking in any manner you prefer, brine, season/rub, etc. Prep the grill or smoker for a low to moderate temperature of approximately 250 degrees. High heat causes the skin to shrink. Place the chicken pieces on the smoker and monitor for an internal meat temperature of 170 degrees. Approx 1 to ½ hours depending on the size of the pieces Fill a disposable aluminum pan with your favorite flavor of Cattlemen’s sauce deep enough to go ½ way up the side of the chicken pieces. The pieces should not be completely submerged Place the pieces skin side down in the sauce and cover the pan with foil. Place the pan on the grill for one hour at 200 degrees. After one hour, return the pieces back to the grill grate, skin side up and brush them with sauce from the pan. Allow the chicken to remain on the grill long enough for the sauce to firm up, approx 15 minutes. Remove the pieces and enjoy tender juicy chicken with skin that you can actually enjoy and bite threw without the whole piece sliding off.