Lois Cortney Cherry Hill, NJ

I had no BBQ experience when I met my husband. He, however, was the self-appointed BBQ "genius." He grilled everything, and I do mean everything. The only problem was that everything looked the same and tasted the same: black and burned. My friends all complimented my cooking so I decided to undertake the mysteries of the grill. I watched cooking shows, read cookbooks and magazines, and most of all, practiced. I learned how to finesse the grill. I experimented with temperatures, rubs and marinades as well as BBQ sauces, timing foods so that they are ready at or pretty darn close to the same time. I mastered the grill, and what is even better, I continue to learn new techniques and recipes. Living in Texas where the weather is warm most of the year I now cook everything possible on the grill: meats, all kinds of veggies, fish, fruits, pizza. I just let my imagination run wild and experiment. One of my recipes that earn compliments from my foodie fans is my GRILLED RATTATOUILLE. Starting on a high heat, I cut an entire bulb of garlic in half horizontally, brush lightly with olive oil, and wrap in a piece of foil. I place it on the grill about 10 minutes with the hood closed. Then place Roma tomatoes, cut side up, on foil and put them onto the grill, brushed with extra virgin olive oil, sprinkled with course salt and freshly ground pepper. Close the hood, allow the heat to come up to about 400 * and cook for about 35-40 minutes. Remove the tomatoes and garlic and allow them to cool. Turn the grill down to "medium" and then, using the same EVOO, S & P, I grill eggplant (sliced about 3/4" thick with skin on), zucchini (sliced in half vertically), Portobello mushrooms, green and red bell peppers, and red and/or Vidalia onion slices and grill until tender/crisp and grill everything until they have those wonderful grill marks on them. Allow the veggies to cool a little so that they are easier to handle and then cut them into pieces that are approximately 1.5". Open the garlic bundle and squeeze the garlic paste with any juices from the veggies. Cut the tomatoes in half. Mix it all together and serve. IF there are any leftovers, I cook some penne pasta and mix the leftover Ratatouille into the pasta, sprinkle with Feta cheese and serve up a delicious pasta salad. Tips? Secrets? Don't be in a hurry to get things done. When cooking chicken parts I heat half the grill to high and half to low. I place the chicken on the "low" heat, close the hood, and allow it to take its good old time cooking through. When it is just about done, I move it to the "hot" side, slather on the sauce, watch it carefully so that the sauce doesn't burn, and allow the skin to crisp. Allow all meats, poultry, etc. to sit for about 10 minutes to seal in the juices and serve.

Emrick Kravec Nashville, TN

Grilled Vidalia Onions Find large Vidalia onions: 1. Core out center with paring knife, but do not poke thru the bottom. 2. Discard the cored material. 3. Put a small layer of butter in bottom of onion hole & pack it in. 4. Add a layer of granulated beef Bullion & pack it in 5. Continue with layers of butter & granulated beef Bullion, & packing it in each time 6. Add a crown of butter & more bullion on top of the onion 7. Double wrap each onion with aluminum foil Place on grill, medium heat for about 30 minutes Take from grill, once onions are caramelized Place onion in a small bowl & cut from top to bottom, 1/2" slices Add onions to your steak THIS WILL MELT IN YOUR MOUTH!!!!!!

Kelli Weissert Phoenix, AZ

First I boil my chicken for about 20 minutes to make sure it cooks all the way through. Then I brush a light coat of Cattleman's BBQ sauce on each piece and place it in the smoker. About 10 to 15 min later I put another coating on and flip each piece. And lastly I coat one more time. leave in for about 2 to 3 minutes and remove. Mmmmmmmm!!!!!! When I cook Salmon on the grill I place the salmon on a piece of Heavy Duty Aluminum Foil, baste with some whipped butter and garlic (melted), place about 2 to 3 slices red onion on top & close up the foil. Then I cook it either on the grill or in the smoker for about 2 to 4 minutes. Open foil to check color of pink. When the salmon has turned a light pink it's done. When I do hamburgers I mix the hamburger meat with some season salt, garlic powder & chopped red onion (chopped fine), Pat out & grill or smoke for about 30 minutes on each side.

Marcia Taylor Tucson, AZ

One food that is often seen at BBQs, but often not dressed in the BBQ style, is corn on the cob. If you want an all around experience while you're brushing your meat with Cattlemen's BBQ sauce, slap a little of that BBQ sauce on your cobs of corn. You'll experience a wonderfully smoky flavor, and wear even more of it on your face. Spread the Cattlemen's around. BBQ'd Corn on the Cob Place ears of corn on a sheet of tin foil. Smear each ear with a small amount of butter. Brush with Cattlemen's BBQ sauce, making sure you cover the entire ear. Sprinkle the corn with sliced red onion. Wrap the corn in the tin foil. Grill for 20-25 minutes, until corn is tender.

Frank Diaz Chatsworth, CA

I find that any type if ribs will taste wondrously if bbq’d the way I do it: a.) select any type of ribs you want or try some you have never tried before; even those that are always tough, and boney. b.) prepare a mixture of water, enough to cover the ribs in a big boiling pot. Add 1 16oz of canned tomatoes, or three cups of fresh diced tomatoes. To this mixture add 3 chicken or beef Bullion cubes, salt and pepper to taste, 1 diced onion 2 cloves of fresh garlic minced, one may also add hot chili sauce or powder to the mixture. c.) Cut ribs into pieces that will fit the pot, even stacker them up and place into the mixture. Boil for about30 minutes. d.) remove the ribs, set them aside. e.) boil down the remaining mixture until it is thick. f.) add half of the mixture to half of your favorite Cattlemen’s sauce. g.) with a brush, coat the ribs with the new mixture and grill for about 10 to 15 min. on each side. I find that the ribs will now cook much faster, have less fat on them, are heavenly tender and juicy. The boiling process helps grill the ribs faster. You, the chef, can tell from experience how long to boil the ribs and how long to grill them. Experience will also help you determine how much of the Cattlemen’s sauce to use or how much pepper to add for super spiciness! Enjoy!

Mike Graziani Hammond, IN

2-3 lbs pork baby back ribs 1/4 bottle Cattlemen’s classic bbq sauce 2-tsp Worcester sauce 2-tsp steak sauce 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1-tbls lemon juice 1 oz beer (your choice) Mix well Slow cook ribs a charcoal covered grill using the in-direct heat method. 2-3 hours (once coals are lit, I use Lump charcoal to maintain the heat, available at some lumber yards, some refer to it as COW-Boy charcoal) When the ribs are done, Mix the sauce well and apply one side of the ribs, cover and wait 8 minutes. Then place bbq side of ribs over the heat, and apply sauce to other side, cover and wait 2-3 minutes, turn ribs over and do the same. Brown the ribs to your preference.

Donna Cowley Mount Morris, IL

I soak my ribs overnight in a brine of 1 1/2 cps of pineapple juice,3/4 cup oj,3/4 cp of Malibu rum and fresh ground orange zest salt, pepper, garlic sauce put in zip-lock baggie overnight and then grill 20 minutes each side and then start adding the best BBQ sauce there is and invite over your best friends and start grilling and let the good times roll .they are great with my green apple slaw .Thanks I am a aspiring private chef love your sauce it has many uses as a base for many of my summer sauces.