The blare of marching bands ... a sea of bright team colors ... crashing helmets and roaring crowds ... it's time for football! And it's also time to join thousands of fans in another fall tradition--tailgating.

If you're ready to kick off your tailgating season, why not try a new twist in the menu with exciting Cajun flavors? Cajun doesn't always mean hot--although you can experiment and make it as eye-watering as you like. Cajun cooking is really all about bold and tasty flavors: zesty marinades, tangy rubs and sassy sauces that make it easy to take your ordinary tailgate menu and kick it up a notch or two.

The recipes here will help you give traditional ribs, wings, burgers and corn a winning Cajun makeover. And when you wrap your taste buds around these lively flavors, you'll have more than a game to cheer about.

For more mouthwatering recipes, visit www.brucefoods.com. The online store is just a click away at www.brucefoods.com/bfcstore.

Red Dot Ribs

1 rack baby back ribs
2 tablespoons Cajun Shake
3 tablespoons Original Louisiana Hot Sauce
1 cup Cajun Injector BBQ Mesquite Marinade

Prepare grill for indirect cooking by putting charcoal on one side of grill. If using gas grill, heat one burner on high. Remove baby back ribs from package and allow to breathe for 5 minutes. Pat with paper towels and generously apply Cajun Shake and Louisiana Hot Sauce to both sides of ribs. Sear ribs on both sides. Remove from grill and wrap tightly in foil. Return ribs to grill and cook for 2 hours over indirect heat. (If you want the ribs falling off the bone, cook an additional 2 hours.) Once ribs are cooked, remove from foil, place them back on the grill, and baste with BBQ Mesquite marinade. Once marinade is hot, remove ribs, slice and serve. Yield: 3 servings

Creole Garlic Corn

1/2 cup diced ham
1/2 cup diced onions
1/2 cup diced green bell peppers
2 (15.25-ounce) cans whole kernel corn (with juice)
1/2 cup Cajun Injector Creole Garlic Marinade

In sauce pot, sauté ham, onions, and bell pepper until vegetables are wilted. Add corn, and marinade. Bring to boil lower heat and simmer 30 minutes stirring occasionally. Yield: 8 servings

Wildly Wicked Buffalo Wings

1 pound chicken wings, separated and tips removed
3 tablespoons Cajun Shake
2 tablespoons Original Louisiana Hot Sauce
1 cup Louisiana Wildly Wicked Wing Sauce

Season chicken pieces with Cajun shake and Louisiana hot sauce. Cook on charcoal or gas grill 20 to 30 minutes. Remove wings from grill and toss in wing sauce to coat evenly. For a less spicy wing, cut the sauce with some melted butter. Yield: 1 pound

Honey Bacon BBQ Burgers

3 pounds ground beef
1 pound ground pork
2 1/2 cups bread crumbs
2 large eggs
1 (16-ounce) jar Cajun Injector Honey Bacon BBQ Marinade
1 1/2 tablespoons Cajun Shake
2 teaspoons garlic powder

In large mixing bowl, combine all ingredients and mix well by hand. Portion meat into 8 (8-ounce) patties and cook on charcoal or gas grill 20 to 30 minutes. Yield: 8 (8-ounce) precooked burgers.

TAILGATING TIPS

--Line a basket with a bandana or towel in your team colors and fill it with buns, rolls, cookies or brownies.

--Wrap casseroles or hot dishes with aluminum foil; cover with newspaper or towels to keep food warmer longer.

--Take a radio so you won't miss a minute of the pre-game show.

--Bring enough chairs and blankets for everyone.

--Dress in layers so you're prepared for the changing weather.

--Be respectful of your tailgating area and cleanup afterwards. Bring paper towels and trash bags.

Date: 9/22/08

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