12 packed recipes

Five homemade popsicle recipes for kids in one variety pack. Creamsicles, chocolate yogurt pops, watermelon ices, snow cones, and Polynesian apricot-pineapple pops.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Jack's turkey burgers ground from skinless turkey thighs with parsley, fresh thyme, breadcrumbs, and minced onion. Charcoal-grilled patties with deep flavor and a juicy interior.

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

A bold, smoky BBQ sauce built on strong black coffee, Worcestershire, ketchup, brown sugar, and hot chilis. Simmered for 25 minutes and pureed smooth. The coffee adds a deep, roasted backbone you can't get any other way.

Jack-o-lantern cookie pops made with spiced molasses dough cut into pumpkin shapes on lollipop sticks, decorated with tinted ornamental frosting. A fun Halloween baking project for kids.

Jack-o'-lantern cookies made by dipping Oreos in orange-tinted cream cheese frosting coating. A fun no-bake Halloween treat kids love to decorate with chocolate icing faces.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Halloween Jack-o-Lantern frosties: hollowed oranges filled with a blended orange-yogurt smoothie, decorated with icing faces and candy for a festive kid-friendly treat.

Jack Daniel's grilled chuck roast marinated overnight in whiskey, brown sugar, soy sauce, and Worcestershire. A smoky, sweet-savory barbecue centerpiece sliced thin for serving.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.