Dennis Schirtzinger Largo, FL

Randy Woodard Jacksonville, FL

I can smoke, grill and blacken anything on a grill.My friends and family say that my BBQ pork butt and bbq beans are the best they've ever had. There is a restaurant in Jax called Woody's BBQ and they are the best around but everyone says no restaurant in town can beat mine. I cook it on an old smoker a friend gave and think that a BBQ Master like me should have the best grill to make the best BBQ! My recipes are a secret but I can tell you I've had to cook on a rigged grill I made from an old stove rack and bricks. I know just how to get the wood to smoke without burning. My friend brought a new buddy over one day and we had my BBQ. Every bite he took an mmmmmm came out. When the new guy went out and saw the pit I made to cook the BBQ on he freaked out and all he could say the rest of the visit was I can't believe you made that smokin' bbq on that grill! Can't give you my recipes for my pork butt but here is: Recipe for My Chicken Mix a few extra spices with Cattlemen's Smoke House BBQ sauce and inject into chicken then grill. You gotta know how to judge the temperature and have skill at knowing when to turn. Recipe for MY BBQ Beans Secret mix if spices, canned white beans, Cattlemens Classic BBQ sauce, onions, Jalepenos, outside cut BBQ pork pieces (from my grill) and 1 other secret ingredient. Mix everything up in a 11x9 aluminum pan, cover with foil and place on the grill over medium coals until bubbly for about 1hr then take off the foil and cook for about 1/2 hr. Makes about 10-12 services MMMMM Good!

Chuck Essex Lake Kiowa, TX

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.

Sedric Greensboro, NC

While on a trip to San Antonio, I enjoyed myself so much, I wanted to bring some of my experience there home with me. At the next family cookout I brought out what I named my ALAMO sauce. It was a huuuge hit with everyone wanting the recipe, but, of course, I havent disclosed until now. (Reeeally diggin that grill): 2 parts CATTLEMENS Authentic Smokehouse 1 part Teriyaki 1 part hot sauce Yes, JUST as much hot sauce as Teriyaki, ALAMO sauce is rated R, so I'd keep the kids away!!!!

Jerry Hein Huntington Beach, CA

I would like to be entered into your contest in hopes of winning the ultimate grill. I would also like to share one of my favorite games to play while having a good old fashion family BBQ. The game is called "Wieners" and everybody brings their own hot dogs and secret toppings to create a new type of hot dog. The key is to use unusual ingredients or cooking methods. Then, the hot dogs are cooked and prepared and everybody gets to try the other person's creation and a winner is selected by popular vote. The best wiener winner receives prizes such as a beach cooler filled with ice/beer, movie tickets, etc. Last time, my brother won with a hot dog that had been grilled in glazed honey, wrapped in bacon and topped with hash browns, scrambled eggs and onions. It's a fun game and competition is serious business. Everybody is super secretive too about their creations until the event. It's really fun to do and kids can help too with preparing the toppings, making happy faces on the hot dogs with mayo, mustard, etc.

Brandon Casey San Antonio, TX

I have not found one person yet that did not simply love my BBQ Jalapeno Bacon Chicken Thighs. The basic recipe is as follows for each thigh. You start out with a garden fresh jalapeno. I usually cut them in half and scoop out the seeds and insides to make them a bit milder. It is a good idea to wear rubber gloves when doing this so your hands to not burn later. You take a boneless skinless chicken thigh, place two halves of jalapeno in the center of the open thigh where the bone used to be. Next fold the thigh in half, enclosing the jalapeno inside. Then you take one strip of bacon and tightly wrap it around one way of the thigh and pin it with a regular toothpick so it does not come loose. Next step is to wrap another slice of bacon the opposite way tightly almost forming a + shape around the thigh. I then usually season them with a mesquite seasoning. Now all you have to do is grill them. They usually take about an hour to cook until they are completely done. I turn them about every 10 minutes. You need to be sure to keep a close eye on them as the bacon grease dripping down tends to flare up sometimes and can burn them if your not careful. If using charcoal (which I recommend)I keep a water bottle handy to spray the flames to tame them. You can also cook them indirectly to avoid this but you might have to cook them a bit longer this way. It is also a good idea to not open the lid too much as this gives it more air to flare up. When all done simply slice in and enjoy. These are sure to be a hit at anyone’s BBQ.

Diana Vessa Arvada, CO

I think apple wood makes the best flavored smoke for the BBQ because it is mellow and lets the true beef flavor come through. I collect small branches off my apple trees and cut them into 3 inch pieces. I store them in plastic mesh bags (the kind potatoes, lemons onions come in) in my shed so they dry out. One year or more is the best to get a nice hard and dry wood. This is a good way to use the wood you have pruned from your trees. Before I barbecue beef I marinate the meat in large zip lock bags in the refrigerator. If it is a large cut of meat I marinate it overnight, but for steaks just 3-5 hours. Marinade: 1 Cup of 100% Apple Juice or Cider, 3 Large Cloves of Garlic (smashed), 3 Tablespoons of Olive Oil, 1/2 Teaspoon each of Black Pepper and Hungarian Paprika. Place marinade in the bag first to mix ingredients, then add meat to bag. Remove the excess air in bag and zip closed. Make sure the marinade covers all sides of beef. Place bag in a bowl (in case the bag leaks) and place in refrigerator overnight or 3-5 hours. Soak the dry apple wood in water for 30 minutes and then drain off excess. Place soaked wood in a foil pouch poked with holes or use a foil smoking tray before putting on the grill. The dried apple wood burns fast so you might want to have a second pack ready to go. Drain the meat and discard the marinade. Use your favorite rub and put on the grill as usual.