Ingredients:

1 pound ground turkey
1/2 cup chopped onion
1/4 cup ketchup
1 clove garlic, minced
1/8 teaspoon pepper
4 kaiser rolls, sliced
4 leaves of lettuce
4 slices tomato
4 slices onion

Preheat charcoal grill for direct-heat cooking.

In medium bowl, combine turkey, onion, ketchup, garlic and pepper. Shape turkey mixture into 4 burgers, approximately 3 1/2 inches in diameter.

Grill burgers 5 to 6 minutes per side until 165 degrees F is reached on meat thermometer and meat is no longer pink in center.

To serve, place each burger on bottom half of roll; top with lettuce, tomato and onion and top half of roll.

4 Servings

Ingredients:

4 oz Philadelphia Neufchatel cheese,
1/3 less fat than cream cheese
1/2 cup A 1 Original or A1 Bold and Spice Steak Sauce divided
1 tablespoon prepared horseradish
4 ( 4 oz) beef rib eye steaks, about 3/4 inch thick
2 teaspoons coarsely ground pepper

Directions:

Heat cream cheese, 1/4 cup steak sauce and horseradish in small saucepan over medium heat, until heated through; keep warm.

Brush both sides of steaks with a 2 tablespoons steak sauce, dividing evenly.Sprinkle 1/4 teaspoon pepper on each side of each steak, pressing into meat and sauce.

Grill steaks over medium-high heat or broil 4 inches from heat source 4 minutes on each side or until desired doneness, basting occasionally with remaining 2 tablespoons steak sauce. Serve with warm sauce.

Garnish as desired.

Ingredients:

1 cup ketchup
1/2 cup grandmas mollases
1/4 cup cider vinegar
1/4 cup dijon mustard
2 tablespoons worchester sauce
1 teaspoon garlic powder
1 teaspoon hickory flavored liquid smoke (optional)
1/4 teaspoon ground red pepper
1/4 teaspoon hot pepper sauce
4 to 6 lbs baby back ribs

Prepare grill for direct cooking. While coals are heating, combine all ingredients except ribs in large bowls; mixwell. Place ribs on grill over medium hot coals. Cook ribs 40 to 45 minutes or until they begin to bown; turning occasionally.

Once ribs begin to brown, begin to cook and baste ribs with sauce an additional1 to 1 1/2 hours or until tender through.

4 to 6 servings.

Do not baste during last 5 minutes of grilling.

Ingredients:

3 green onions, minced
2 tablespoons lemon juice
3 cloves of garlic
2 teaspoons paprika
1 teaspoon salt
1/4 to 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 1/2 pounds shrimp, shelled with tails intact, deveined
Lemon Wedges

Combine onions, lemon juice, garlic, papriks, salt and peppers in 2 quart glass dish; sthir in oil. Add shrimp, turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wooden skewers which have been soaked in water to prevent burning.) Grill shrimp over medium -hot briquets about 2 minutes per side until opaque. Serve immediately with lemon wedges.