Beer Brats from the Heart
Source: Jenny Malpert (don’t know her – found on internet)
My husband found this recipe on the internet and it is delicious!  The key to great Brats is the brown sugar!!  Trust me, we’ve tried (and failed) several variations until this one.

Ingredients:
8 Johnsonville Brats
½ small box of brown sugar
1 yellow onion chopped
Beer (you pick the brand)

Directions:
Cut the onion into small pieces and put them into a large pot. 
Put the brats in the pot.
Add enough beer to cover the brats and then add ½ box brown sugar and stir.
Boil on the stove for about 2 hours
Remove brats from liquid and grill them on very low heat for about 5- 10 minutes per side (but you must turn them almost constantly in order not to burn them).

Floyd’s Curried Leg of Lamb
Source: Floyd Berger
My father-in-law (Floyd) makes this for the holidays.  My mom told him we (me and my sisters) would never eat lamb.  Boy was she wrong!  This is so good - words can't give it justice.

Ingredients:
1 approx. 5 lb. leg of lamb
3 Tablespoons lemon juice
1 Tablespoon curry powder
1 cloves garlic, crushed
2 teaspoons salt
¼ teaspoon pepper
2 onions, finely chopped
½ cup dry vermouth
1/8 cup water (add water last, not too much)

Directions:
Preheat oven to 400 degrees
Place lamb on rack in roasting dish (if you add water to the bottom of the pan – clean up will go a lot smoother and it really cuts down on smoke, etc.).
Sprinkle lamb with lemon juice
Mix garlic, curry, salt and pepper with water to make a paste
Spread the paste over the lamb
Cook for 30 minutes
Remove the lamb from the oven and slowly pour vermouth over the top so as not to disturb onion.
Reduce oven temperature to 350 degrees, return lam and cook until meat thermometer reads 150 degrees for medium or for 15 minutes per pound for medium. 
Let lamb sit for 10 minutes prior to slicing.

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Li'l Cheddar Meat Loaves
Source: Taste of Home
This fun family dish is also great for company since it's easily doubled or tripled.

Ingredients:
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick-cooking oats (I use ¾ cup plain bread crumbs instead of oats)
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions:
1. In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves (or one big loaf); place in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Combine ketchup, brown sugar and mustard; spoon over loaves.
3. Bake, uncovered, at 350 degrees for 1 hour or until the meat is no longer pink and a meat thermometer reads 160 degrees.

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Marinated Rib Eye
Source: Mike Zajac, owner High Cotton Restaurant in Dunwoody, GA

Ingredients:

3/4 cup apple cider vinegar

1 1/2 tablespoons minced fresh ginger

1 1/2 tablespoons minced fresh garlic

1 1/4 cups dark brown sugar

1 (46-ounce) can pineapple juice (Dole preferred)

1 1/2 cups low-sodium soy sauce

4 (14- to 16-ounce) rib-eye steaks

Directions:

In a heavy saucepan, combine vinegar, ginger and garlic and heat until lightly simmering. Add brown sugar, 1/4 cup at a time, completely dissolving the sugar before adding more. Pour liquid into a large container. (It should be large enough to accommodate the steaks with space between each one.) Add the pineapple juice and soy sauce to the mixture. Whisk thoroughly until all ingredients are well incorporated. Refrigerate until cold (it is important not to pour marinade over steaks while it is still warm).

When marinade has chilled, add the rib-eye steaks to the container. Push the steaks down so they're covered with marinade. Cover the container airtight and place in refrigerator for 4 days, turning the rib-eyes each day.

When steaks are ready, turn grill to high and allow it to get very hot. Reduce heat to medium-high. If cooking over charcoal or wood, allow enough time for the coals or wood to get "white hot," then spread the coals/wood evenly throughout the grill. Drain steaks from marinade. Place rib-eyes on the grill and cook to desired temperature, 4 to 6 minutes per side for medium-rare.

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Oven Baby Back Ribs
Source: Variation of Ken Heffner’s ribs (from allrecipes.com)
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any simpler.

Ingredients:
Dry Rub ingredients found here.
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:
1. Marinade Ribs in Dry Rub overnight.
2. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours.
3. Preheat oven to 300 degrees F (150 degrees C).
4. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 ½ hours. Remove from foil and add more sauce, if desired.

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