One of the best things about this recipe is it leaves you with left over beer to dispose of, but the best thing is the flavor. These burgers have a strong, beefy flavor that is simply fantastic. Give them a try soon. One piece of advice, adjust the amount of bread crumbs to get the burger firm enough for the grill.

Try: Spicy Beer Burgers

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One of the best things about this recipe is it leaves you with left over beer to dispose of, but the best thing is the flavor. These burgers have a strong, beefy flavor that is simply fantastic. Give them a try soon. One piece of advice, adjust the amount of bread crumbs to get the burger firm enough for the grill.

Prep Time: 15?minutes

Cook Time: 10?minutes

Total Time: 25?minutes

Yield: Makes 6 Burgers

Ingredients:

• 2 pounds ground beef
• 1 egg, beaten
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup of dried bread crumbs
• 1/4 cup beer
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hamburger buns and condiments of choice

Preparation:

Combine meat, onions, garlic, eggs, bread crumbs, and seasonings in a large bowl. Shape mixture into patties about 3/4 of an inch thick.

Preheat grill for medium heat. Place patties onto grill rack and cook for 7-9 minutes per side. Once cooked, remove from heat and place patties onto buns. Top with your favorite condiments and enjoy.

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This is a wonderful Mediterranean rotisserie lamb dish. Serve up with yogurt dressing and pita bread or with grilled potatoes.

Prep Time: 10?minutes

Cook Time: 2?hours

Total Time: 2?hours, 10?minutes

Yield: Serves 4 to 6

Ingredients:

• 1 leg of lamb, about 4 pounds
• Marinade:
• 1/2 cup plain yogurt
• 1 tablespoon ground turmeric
• 2 teaspoons ground cardamom
• 2 teaspoons fresh ginger, grated
• 2 teaspoons paprika
• 4 large cloves garlic, minced
• 1 teaspoon salt (more if needed)
• 1 teaspoon ground black pepper

Preparation:

Trim off extra fat and make diagonal slits on both sides of lamb. Combine marinade ingredients in small mixing bowl and spread over lamb. Make sure marinade is applied to the diagonal slits. Reserve some marinade for basting. Cover and refrigerate for 1 hour. Preheat grill and skewer lamb securely on rotisserie rod. Cook for 1 1/2 to 2 hours over low heat. Baste with remaining marinade every 15 minutes. When finished, remove leg of lamb from grill and let rest for 10 minutes before slicing.

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Korean style beef ribs are cooked hot and fast so using a powerful marinade helps keep them tender. This marinade also creates a flavorful glaze over the ribs so use it as a baste during cooking.

Prep Time: 15?minutes

Total Time: 15?minutes

Yield: Makes about 3 1/2 cup

Ingredients:

• 1 cup soy sauce
• 1 cup brown sugar
• 3/4 cup water
• 1/2 cup white vinegar
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon cayenne

Preparation:

Dissolve sugar in soy sauce, water and vinegar. Add remaining ingredients and mix well. Use as a marinade for up to 8 hours.

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This injection solution has a good dose of cayenne which will add some heat to your turkey. Make sure you spread it throughout the meat so you don't end up with pockets of cayenne.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: Makes about 1 3/4 cups

Ingredients:

• 1 cup olive oil
• 3 1/2 tablespoons cayenne pepper
• 3 tablespoons ground black pepper
• 3 tablespoons dried oregano
• 2 tablespoons salt

Preparation:

Combine all ingredients and stir until the salt dissolves. Load into an injection syringe and inject evenly throughout the meat in small amounts.

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"Ray's Spicy Spare Ribs will satisfy any famished fan with bold flavors! It combines pork ribs, a traditional tailgate food, with powerhouse ingredients like hot sauce, barbecue sauce and apple juice for a spicy, succulent dish that will give your taste buds a thrill!"

Prep Time: 20?minutes

Cook Time: 5?hours

Total Time: 5?hours, 20?minutes

Yield: Makes 6 servings

Ingredients:

• Two 4-pound slabs spare ribs
• Your favorite BBQ rub, as needed
• 1/2 cup apple juice, divided
• 2 cups of your favorite BBQ sauce
• 1/2 cup hot sauce or to your taste

Preparation:

Prepare the smoker or grill for cooking over indirect low (275 degrees F) heat, using 2 parts cherry wood and 1 park hickory wood for flavor.

Peel the membrane off the back of the ribs. Season the ribs liberally with the rub. Place the ribs in the cooker, meaty side up. Cook for about 3 hours, or until the ribs have a nice brown color and are beginning to get soft. Remove the ribs from the cooker.

Lay out a big double-thick layer of heavy-duty aluminum foil for each slab. Lay the ribs on the foil meaty side up. As you begin to close up the foil into a package around the ribs, add 1/4 cup of the apple juice to each packet. Now wrap the ribs up tightly, being careful not to puncture the foil with the rib bones. Put the ribs back in the cooker for another 1 1/2 hours, or until they reach your desired degrees of tenderness.

Take the ribs out of the foil, and put them back on the cooker. Mix the barbecue sauce with the hot sauce. Brush both sides of the ribs with some of the barbecue sauce, and cook for another 20 minutes. Remove the ribs to a platter and let them rest for 5 minutes. Lay each slab on a cutting board, meaty-side down, and cut through the slab to separate every rib. Transfer them to a platter and serve with the remaining sauce on the side.

From: The NFL Game Day Cookbook c 2008 by the National Football League. Used with permission of Chronicle Books LLC, San Francisco. Visit www.ChronicleBooks.com

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