Melissa Rohlfs Tacoma, WA

We live in the Pacific Northwest, which means we wait a LONG time for summer to start. Truth be told, we use our barbeque all year long. Still, nothing beats a meal cooked outdoors on a warm summer’s night. In addition to BBQ chicken and beef, which are always favorites, my husband Marc loves to prepare melt-in-your mouth delicacies like Copper River salmon, and shrimp on our grill. He borrows a tried and true technique from the native Indian tribes to ensure his fish is moist by soaking a cedar plank in cold water for a few hours. Then he puts the seafood on top of plank and places the plank on top of the hot grill. It creates wonderful smokiness to the fish. You can buy cedar planks designed specifically for this or just use any untreated piece of cedar wood. Of course, we almost always grill our veggies too!

Robin Gardner LeRoy, NY

Cattleman's is not just great for chicken...try this: par boil corn on cob with husks on- 5 minute boil un-husk without removing, just enough to apply with brush to corn cob CATTLEMAN's BBQ Sauce recover corn cob with husk Slow cook to finish on grill. VOILA!!!! Delicious with Cattleman's BBQ chicken Breasts. Cattleman's great on corn too!!!

Ronnie Torres Edinburg, TX

I have been barbecuing for at least 20 years for family and friends for any occasion, had help from future grillers. Everything was always good, except for my pork spare ribs. They were good, but not great. I would add a rub that I have developed over the years consisting of: paprika, garlic salt, onion flakes, brown sugar, black pepper, sugar, dried mustard, cayenne and cumin. That was it! And ordinary BBQ sauce. That went on for years. In 2006, I started at BBQ cooking team called Cowboy Grillers. In 2007 entered spare ribs, half chickens, fajitas, brisket, side pots were beans and chili. We won first place in chili thanks to my girlfriend who I met earlier that year. This was her first time on a cooking team and she won. I was very proud of her. Kelly T. is her name. Now this is where it gets good. Earlier that year, I started experimenting with jellies and preservatives. Made a great raspberry habanero jelly. My grandma's tomato jelly recipe and Pumpkin Raisin Apricot Jam. We also tried a jalapeno jelly. They all came out great except for the jalapeno jelly. It looked more like a glaze than a jelly. We couldn't understand what was going wrong. We followed the recipe 20 times with the same results. My girlfriend Kelly loves chicken wings. So one day, we thought about putting this jalapeno sauce on some wings. We tried it at our local sports bar and made like 100 wings and passed them out for our friends to try. 80% of them liked it. One day when making some spare ribs for a small party, I decided to add the jalapeno glaze to the ribs after 2.5 hours of smoking and basted with it for another 1.5 hours. I added my girlfriend’s secret BBQ sauce recipe which has Cattleman's BBQ Sauce as the main ingredient along with honey, mustard, brown sugar and Coke. I added her special sauce 5 minutes before the ribs were done. After that a star was born. Everyone loved them and we entered this in 2008 Texas Roadkill Cook-off in Alice, Texas. Out of 52 teams, the ribs came in third place and won $150.00. My girlfriend’s beans came in first place winning $200. (Side Pot) Who would of thought that a messed up jalapeno jelly recipe, mixed with a Cattleman's based BBQ sauce would be prize winning. We will use this recipe for the rest of our cooking years. Thank you.

Roy Kennedy Albany, NY

My dad uses what’s called a buttermilk brine on all his meats and chicken before cooking them What it does is it actually penetrates muscle tissue through osmosis, taking dissolved flavor components and tenderizers deep into tissues. Contrary to popular belief, salt in brines actually adds water to meat and aids in moisture retention during cooking. I always add cane sugar, brown sugar or molasses to my brines and dry rubs. Sucrose reduces the salty taste, helps retain moisture and improves flavor. Buttermilk can replace part or all of the water in a brine, depending upon the characteristics of the meat. Here is the recipe: Per gallon of liquid (water, buttermilk or a combination) stir to dissolve: 1 cup of salt (preferably non-iodized dairy, kosher, or pickling) ½ cup of sugar (I like molasses) 2 tablespoons of ground pepper (I use freshly ground) 1 tablespoon each of granulated garlic and granulated onion Just about any other seasonings or herbs can be added for flavor – I always include a little allspice as homage to the origins of barbecue. Ginger, rosemary and red pepper are popular additions. Use a non-reactive container such as plastic, glass or stainless steel (resealable plastic bags work great for small cuts). Cover completely with brine and refrigerate for about 12 hours. I don’t bother with rinsing or soaking in fresh water before cooking. After the steaks are cooking nicely he mops them with Cattlemen’s BBQ sauce and it gives them a delicious glaze and the meat just falls apart in your mouth.

Papan Devnani Safety Harbor, FL

Here is a recipe for BBQ sauce. To a cattlemen’s bbq sauce add Creamy peanut butter, and stir to mix well and use it as bbq sauce. The quantity of peanut butter will vary depending on the individual. It should be enough to give it peanut flavor but not overwhelm it.

Mona Cunningham St. Louis, MO

Jim Feezor Windsor, CA

Garlic Lovers Solution! If you like the taste of real garlic on your steaks read on ! ! ! I used to slice up fresh garlic and put it on my steaks before placing them on the grill, only to watch the beautiful bits of flavor slide off the steaks into the flames below. Now I cut 1/8 inch cuts (lines across the width of the meat) in each of the steaks and stuff the cuts with sliced garlic. When I finish with one side of the steak, it looks like an accordion stuffed with garlic (cuts are made every one to two inches over the length of the steak). I push the meat back together trapping the garlic in the cuts and flip the steak over on the cutting board and do the other side the same way. The wonderful garlic flavor the meat takes on is outstanding ! ! ! P.S. Cutting the meat in this way also helps to keep the cooking of the meat more even (Instead of having one end of the steak coming out "rare" and the other end "well done").