Juicy and Flavorful. 1-1 1/2 lbs. lean ground beef
1/2 cup shredded cheese (we suggest colby or montery jack)
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 egg
1 envelope onion soup mix
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried rosemary
salt and pepper to taste

Preheat grill or grill pan to high heat
In large bowl, mix together ground beef, cheese, soy sauce, Worcestershire sauce, egg, onion soup, garlic, basil. oregano, rosemary and salt and pepper.  Form into 4 large patties or 6 smaller patties.

Grill patties 3-5 minutes on each side or until cooked to desired temperature.

8 ears white or yellow corn on the cob
Melted Butter
Salt and pepper to taste

To prepare, pull husk back from each ear of corn, but leave attached at the base. Pull off and discard silk; rinse ears. Brush the corn with melted butter and season with salt and pepper. Pull husks back up around corn.

TIP: To keep the husk snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).

To grill over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to twenty minutes; turn occasionally. Be careful when husking the hot corn. Enjoy!

1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.

Preheat grill to medium heat.

Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!

1/3 c A.1. Original Steak Sauce
2 T Prepared Horseradish
2 t Ground cumin
1 t Minced garlic
2 Beef ribeye steaks (8 oz. each) 3/4 inch thick

PREHEAT: grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.

GRILL: steaks 4 min. on each side or until cooked through, brushing generously with the steak sauce mixture.
CUT: each steak in half to serve.

Courtesy of the "Taste of Home" Cooking School 1/4 cup flour
1 Large size oven bag
1-1/2 cups BBQ sauce
1 Medium Onion, cut into wedges
2 tsp. chili powder
1 tsp. ground mustard
1/4 tsp. garlic powder
1/4 ground red pepper
3 pounds pork spareribs, fat trimmed off

Shake flour in Oven bag; place 13"x 9"x2" or larger baking pan, at least 2 inches deep.

Add BBQ sauce, onion and spices to oven bag.  Squeeze bag to blend in flour.  Place ribs in bag.  Turn bag to coat ribs with sauce.  Arrange ribs in an even layer in bag. 

Close oven bag with tie, cut 6 1/2 slits into top.  Tuck in ends of bag into pan.  Bake at 325 degrees F for 1-1/2 hours or until ribs are tender.  When ready carefully remove ribs from bag and serve immediately. 

From the Taste of Home Cooking School 1/2 cup Rice vinegar
1/3 cup Soy sauce
1/3 cup vegetable oil
1 tbsp. sugar
2 tsp. grated ginger root
2 tsp. Asian-style chili-garlic sauce
3 tbsp. sesame oil
12 ounces vermicelli pasta, cooked and well-drained
1 cup thinly sliced green onions
2 cups diced cooked chicken
1 cup snow peas, cooked and drained
1/2 cup chopped, fresh cilantro
1/4 cup Sesame Seeds

In a large serving bowl, whisk together the first 7 ingredients.  Add pasta, green onions, chicken and snow peas; stir to coat with sauce.  Add cilantro and sesame seeds; toss to blend.  Serve slightly warm or at room temperature.

Sauce:
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard

Beef:
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.

Place beef steaks on grill over medium, ash-covered coals or medium heat.

Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.