Michael Hill Yucaipa, CA

Here is my recipe for a good tail gate party for your most awesome sport, mine is NASCAR. I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill. Servings: Makes 4 servings. Ingredients 1 tablespoon dried thyme 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon brown sugar 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon dried rosemary 1 teaspoon salt 1 teaspoon ground black pepper 3 racks baby back ribs, about 5 pounds 3 cups OF CATTLEMENS barbecue sauce Preparation At home In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours. Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours. Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of CATTLEMENS barbecue sauce and stir so all the ribs are coated. At the tailgate Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce. Serve the ribs hot, accompanied by more sauce.

Lisa Renea Manning Forth Worth, TX

BBQuirky Quesadillas tortillas Cattlemen's BBQ Sauce Grilled Chicken Breast - cut into cubes Sliced Onions Pepper jack Cheese. Put Cattlemen's BBQ Sauce on the tortillas, and then layer it with Cheese, onions and Chicken. But another Tortilla on top and then grill it to melt the pepperjack cheese and then enjoy!

Daphne Rice Portland, OR

You can save the world by repurposing that empty six pack carrier AND save several trips out to the picnic table at the same time! Use your empty six pack carrier (after you put the beer on ice, of course) to load up your bottles of Cattlemen's BBQ sauce, mustard, ketchup, salad dressing, salsa, salt'n'pepper, etc., or flatware-rolled-up-in-napkins. It's not 'froo-froo' fancy and expensive, but it IS easy to carry, lightweight, and it makes you feeling so darn good and warm and fuzzy for finding another use for something you might have just tossed!

Gina Roesner Fulton, MO

Our family loves to grill, even through the winter. Our favorite recipe that is ALWAYS a big hit is bacon wrapped mushrooms. We take a carton of white button mushrooms, rinse well and take out the stems. Wrap a 1/2 piece of bacon around each mushroom and put on skewer. BBQ approximately 15 minutes, brushing with BBQ sauce occasionally. ENJOY!!!! Our friends always make fun of us because we use our BBQ Grill all winter long. STORY: We live in Missouri and we had a really bad ice storm this past winter. We have a Chinese Weeping Willow Tree outside our bedroom window that is gorgeous. We had already received about an inch of ice the night before and they were calling for more. Our tree was on the verge of snapping off limbs, as well as the top half of the tree. SO, we fired up the BBQ grill and put underneath the tree. The heat from the BBQ grill melted off the existing ice and the tree straightened back up. It alleviated the pressure from the previous ice storm and when the next ice storm hit, we only lost ONE limb off the trim. OUR BBQ GRILL SAVED OUR TREE!!!!!!!

Rachel Lewter Madisson, AL

My Dad is an Ultimate Backyard BBQ genius. When we grill, I go GREEN. ...... We've been doing it for years. We BBQ my steaks for that day, pork chops for the next day, hamburgers for those meals on the run for baseball season, and the hotdogs for the late night snacks all through the week. We always have that "just off the grill taste" at our house. We save fuel, but never skimp on flavor. We were using Cattlemen's when you could only get it through a restaurant, and not off the grocery store shelf. We bought it in a one gallon jug, and would use every drop....still do. So get that grill out, load it down with all your favorites, and GO GREEN at the same time. Be prepared for those drop in friends, or meals all through the week, either way, you've done a good job, and made EVERYONE happy.

Ryan Ventimiglio Troy, MI

This recipe was invented in my kitchen on a sunny warm day Summer of 07. I was always looking to top my burger creations. I would make one tasty burger after another each weekend but it was never enough. Something was missing. How could I develop a better burger? Staring into the refrigerator the keys to the tastiest burger was right in front of me the whole time. The Ultimate Crimson Burger, named after my street I grew up on where I devoured tasty BBQ food each summer. The smells and aromas that came from my father’s grill always captivated me. I too wanted to become a grill master like him. After I attained a formidable job after college I used my first pay check to buy a propane BBQ grill and some cooking tools and eventually developed this tasty recipe among others. Below is the key to the tastiest burger you'll ever consume. Before you read this recipe take into account the following: *This recipe has no official amounts of fixings because that’s how real BBQ chefs cook. **My recipes are easy to follow and have no standards or protocols because recipes should hold no boundaries and should be altered per individual. ***No burger will be the same like it should be! 1. Get yourself some quality ground chuck hamburger beef. At this point fire the grill up to medium to high heat. Take the time to hear those flames grab the propane and spark your senses. (Or charcoal bricks...whatever you prefer) 2. The Fixings: Ketchup A1 Steak Sauce Garlic powder Sea Salt Black Pepper Portobello Mushrooms 2 garlic cloves 3. Add as much ketchup, A1 steak sauce, garlic powder, sea salt, and black pepper as you feel necessary. Just remember the more sauces you add the looser the meat becomes and more difficult it is to shape. 4. Mix the meat together with your hands and get the sauces and spices mixed throughout the meat. 5. chop up the Portobello mushrooms and 2 garlic cloves and mix into the meat 6. Form the meat into patties whatever size you feel fit. 7. Throw those bad boys on the grill and enjoy the sights and smells. Enjoy on a summer day with friends, some good tunes, and a cold beverage because that’s what summer is all about.