Dean S's Grilled Pizza

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Daniel D's Grilled Veggies

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Anthony R's Grilled Portobello Mushrooms

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Lori F's Chicken Wings with a Vortex

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Mike L's Grilled Lobsters

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Sherri W's Grilled Ratatouille

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Richard R's Strawberries and Grilled Pound Cake

Timothe L's Smoked Turkey Legs

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Debra L's Roast on the Rotisserie

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Arthur B's One-Hour Ribs

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Kenneth B's Slow and Low Pork Butts

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Jack R's Shish Kabobs

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John G's Flank Steak

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Jalapenos Stuffed with Blue Crab by Jim R

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Ronnie O's Chicken Thighs

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Roger D's Smoked Baby Back Pork Ribs

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Bruce W's Porterhouse

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Bruce W's Suckling Pig

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Cheryl S's Drumsticks

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Dan F's Full Grill

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Mike S's Applewood Smoked Ribs

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Ricardo A's Bacon Wrapped Spareribs

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Richard R's Leg Quarters

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Kevan V’s Grilled Pork Butt & Steak

The McCormick grill masters at a Kansas City Barbeque Society cook-off

This brisket was wrapped in foil then smoked over hickory at 225 degrees for approximately 9.5 hours to an internal temperature of 205 degrees. It rested an hour before serving.

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The eggs were smoked at 225 degrees for 2 hours in the shell. The meats were rubbed with Grill Mates Seasonings and then smoked for 6 hours at 225 degrees (ribs) and 10 hours (pork butts and small roasts).

These ribs had the thin membrane on the back side removed and then were rubbed with Grill Mates Memphis Pit BBQ Rub. Next they covered in cola and baked in a 275 degree oven for 4-6 hours. Lastly they were covered in BBQ sauce, wrapped in foil, and finished up on the grill.

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These ribs were seasoned with Grill Mates Chipotle & Roasted Garlic Seasoning and then smoked slow and low with pecan wood for about 4.5 hours.

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These pork butts were rubbed with olive oil, covered liberally with Grill Mates Montreal Steak Seasoning and Grill Mates Pork Rub, and then injected with pineapple juice. Lastly they were smoked slow and low over pecan wood at 225-250 degrees until done.

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This beef was first covered with a brown sugar and mustard glaze then smoked over cherry wood for 5 hours.

These rib-eyes were spiced with Grill Mates Worcestershire Pub Burger Seasoning and grilled over direct heat to an internal temperature of 135 degrees. Then the quail eggs were cooked in a skillet with butter and served on top of the steak.

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Richard R's Beef Sirloin Tip Roast

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These wings were seasoned with salt, pepper, and Southwestern style seasoning before hitting the grill on a 6 degree night with -11 degree wind chill.

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This ham was injected and coated with a maple glaze made with Grill Mates Sweet & Smoky Rub, then grilled for 6 hours.

This roast was rubbed with olive oil and Grill Mates Montreal Steak Seasoning then smoked slow and low for 4.5 hours at 225 degrees.

These burgers were seasoned with Grill Mates Classic Burger Seasoning Mix and Smoky Applewood Seasoning Mix. They were served with smashed potatoes topped with Havarti cheese, chopped pastrami, and sour cream.

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These pork chops were seasoned with a homemade rub of onion, garlic, paprika, salt, and pepper. They were smoked at 250 degrees for a few hours before being placed over mesquite coals to finish up.

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This fish was seasoned with Grill Mates Molasses Bacon Seasoning before hitting the grill.

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This chicken was slow smoked with Grill Mates Chipotle & Roasted Garlic Seasoning for about 3.5 hours at 225-250 degrees.

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These ribs were grilled over indirect heat for 2.5 hours at about 300 degrees. They were then wrapped in foil and moved to the top rack for about 30 minutes while the oak coals burned out. Then they were finished with a homemade Memphis-style BBQ sauce.

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These wild caught tuna steaks, Atlantic salmon, and shrimp were grilled for 30 minutes over pecan wood chips.

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This roast was brushed with mustard and Grill Mates Smokin’ Texas BBQ Rub and then injected with a root beer mix. Then it was smoked with hickory for one hour covered and one hour uncovered. To finish, it was glazed with pan juices, sprinkled with brown sugar, and roasted for another 20 minutes to caramelize.

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These spareribs were rubbed with mustard and Grill Mates Pork Rub. Fresh garlic and liquid smoke were added before marinating overnight. Then they were smoked at 200 degrees with applewood for 6.5 hours.

These ribs were cooked slow and low in the oven for 4 hours at 275 degrees then finished on the grill with BBQ sauce for about 10-15 minutes.

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This pizza was made with fermented thin crust dough that was brushed with olive oil, sprinkled with sea salt, and topped with fresh mozzarella, thin sliced rib-eye, shallots, and quail eggs. It was grilled for 45 minutes to a surface temperature of 535 degrees and finished with chimichurri sauce.

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This salmon fillet was stuffed with a crab cake mixture, rolled up, and tied with butcher's string. Next it was brushed with olive oil and then spice rubbed. Then it was grilled over semi-indirect heat at 375 degrees for 15 minutes on each side, turned 90 degrees half way through on each side.