Reluctantly, screaming and hollering, Jim shares with you the recipe for his secret, and we mean HIGHLY secret, barbeque sauce. This recipe makes about 1 gallon of sauce. We've seen Jim use this sauce on ribs, but he assures us it'll work for any beef you can slap on the grill.

• 1/2 gallon Cattlemen's® barbeque sauce
• 1/5 gallon Jack Daniel's® sour mash whiskey #7
• 1 cup apricot brandy
• 2/3 cup McClaughry Farms Blackberry Honey
• 1/2 head garlic, chopped
• 1/2 red onion, chopped
• 1 cup mushrooms, chopped
• 1 bay leaf, crushed
• 1 tsp salt
• 1 tsp pepper

Combine all ingredients, stirring, and set aside. If you're preparing ribs, bring to a boil enough water to cover the thawed ribs. (If you have a can of beer in your hand, dump it into the water for parboiling.) Toss in the ribs and cook for about 15 minutes or until the meat begins to separate from the bone. Grab the ribs with tongs, dip them in the sauce, then put them on the barbeque.

BTW, you know your grill is ready for the ribs if you can hold your hand over it for a count of 3 but not much longer. Cook the ribs for just a bit on each side—not so much that they're crispy, but enough to be tasty. There. You're good to go.

Grass-fed beef cooking tips:

• Bring grass-fed beef to room temperature before cooking, by thawing in the refrigerator or placing in water. Don't microwave to thaw.
• Use tongs, not a fork to turn the beef, so you don't lose those yummy juices.
• Grass-fed beef cooks 30% faster than grain-fed beef, so keep an eye on your steaks, or use a thermometer. If you want well-done beef, grill more slowly, a bit farther from the flames. Otherwise, try it rare to medium—you'll be delighted by the taste!

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