Lesley Pew
Lynn, MA

Buffalo Jerk Tailgating Sauce

Ingredients:
1 onion, minced
2 tablespoons garlic, minced
8 oz. butter
1 cup hot sauce
1 cup soy sauce
2 tablespoons fresh lime juice
1 cup brown sugar
1 cup honey
2 tablespoons fresh ginger
1 tablespoon ground coriander
1 tablespoon cayenne pepper or paprika
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground anise

Directions:
Melt butter in a large saucepan over low heat.  Saute the onion and garlic until the onion is translucent.  Add the hot sauce, soy sauce, lime juice, brown sugar, honey, ginger, coriander, pepper, cumin, mustard, nutmeg, cloves, and anise.  Reduce heat and simmer sauce, uncovered, for 20 minutes, stirring occasionally.

Joseph Lareau II
Gig Harbor, WA

Ingredients:
1 16 oz Kansas City strip steak
1 teaspoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon kosher salt
1 clove garlic crushed
butter

Directions:
Mix pepper, salt, and garlic in small bowl. 
Rub on steak, I mean REALLY rub it in on all sides. 
Place on wire rack to rest while you start the coals. 
Go start the coals.  When coals are ready, grill steak
over indirect heat until cooked to your liking.  Move
steak to plate, place one tablespoon butter on top of
steak and let it rest for five minutes.  ENJOY.

Emileigh Johnson
Ypsilati, MI

Sweet Autumn Spice Rub

Ingredients:
3 Tbsp Chili Powder
1 Tbsp Dark Brown Sugar
1 Tbsp Cinnamon
1 Tbsp Allspice
1 Tbsp Cloves
1 Tbsp Ginger
1 Tbsp Salt
1 Tbsp Black Pepper
1 Tsp Nutmeg

Directions: 
Brush a grill pan or cast iron skillet with canola oil until the cooking surface is well covered.  Turn on the heat.  Combine all ingredients in the Sweet Autumn Spice Rub in a large bowl.  Season one side of 4 Kansas City Strip Steaks with salt and season the other side with the Sweet Autumn Spice Rub by dredging the unseasoned side in the spice bowl until well covered. When the grill is hot and the oil is sizzling, place your steaks spice rub-side-down over the heat.  Cook for 4 minutes or until crusted and browned, then flip each steak over.  Cook an additional 4 minutes and remove from the heat.  Let them rest for five minutes and enjoy your delicious steaks on a crisp autumn day or anytime.