Here's something to fire up your Fourth: Buffalo wing sauce cookies.

You heard me. Sugar cookies. Iced with Buffalo wing sauce frosting. Completely insane. But shockingly delicious.

When Hope - chief pastry goddess over at Hope, Faith & Gluttony - asked me if I wanted to try some, I though it was a gag. Then the cookies arrived.

Shaped like cartoon drumsticks, they're sweet like regular sugar cookies, then hit you with a hot after burn. Just enough to bring the sweet heat, but not enough to get you charging for the nearest fire hose.

Thinking I was losing my mind for liking them, I passed some out. And with the exception of a few of the more dainty ladies, the response was the same: surprise at how good they are. And how perfect they'd be at the end of a big Buffalo wing-fest.

So grab some for your Fourth barbecue bash, and end the party with some sweet fireworks.

[Word of advice: They are homemade to order, and take a full day for the icing to dry. So order them 2 days before you need them.]

You get a baker's dozen per pound, and that'll run you $28.
www.hopefaithandgluttony.com

When you think of the All-American Man a few things should come to mind: Whiskey. Mustaches. Karate. Muscle cars. But most of all... Bacon.

Show me a guy who doesn’t like bacon and I’ll personally send him back to 1955 and turn his ass over to the House Un-American Activities Committee.

Wright Brand Bacon is hand-selected from the best port bellies and slow cooked with natural hardwoods for eight hours. But the signature quality is the hearty, thick-cut strips that peel off so beautifully you might be tempted to eat it right then and there. M-A-N.

Best Eaten With: That scene in “Over the Top” where Sly Stallone gives his opponent a compound fracture during an arm wrestling match.

Selling Point: Comes in 4 Flavors: Smoked, Maple Flavored, Applewood, and Peppered. You can have bacon with your bacon.

Go to www.wrightbrand.com for more info and where to buy.

Who doesn’t love them some jerky? It’s the perfect food. It’s high in protein, has practically no fat, and makes you feel like Survivorman in your own house. It could also be the primal tearing and gnashing of teeth that always goes along with eating cured meat. Whatever it is, jerky’s good food, works in any environment or situation, and no alpha male should be without it.

The masters of cured meat mayhem over at Oh Boy, Oberto! Sausage Company have been jerking it since 1918. They've got everything from classic thin-sliced jerky to meat sticks and bites. All cured, smoked, and flavored just like mom used to make. OK, maybe not mom. But they are damn good.

Their premier line of Premium Steak Strip jerky comes in four carnivore craving flavors: original, teriyaki, hickory, and peppered. A recent new addition to the beefy brood is their limited edition Southern Style BBQ Pork jerky. It’s like having a barbecue you can carry in your pocket.

To celebrate the launch of their new Eat Like an Alpha™ campaign... and because we feel every guy should experience some really, really good jerky... Oh, Boy! Oberto and I are hosting the ultimate in steak strip sweepstakes.

To enter, simply click here and enter your email addy.

And on Friday June 26th, we'll select one of you to win the grand prize: an Oh, Boy! Oberto prize pack complete with three entire cases of jerky (assorted flavors), two "Eat Like an Alpha" t-shirts, an Alpha steak brander, and some other great jerky SWAG. Two second place winners will each get a case of Oh, Boy! Oberto jerky and a t-shirt. We’ll decide which flavors you get so all you have to do is cross your fingers and hope that the meat gods are smiling upon you.

So eat like an alpha. And head over to www.eatlikeanalpha.com. Once you’re there you can educate yourself on what it means to be the alpha of the group, designate your own sidekick, and send them e-taunts. Kinda like virtual bitchslaps.

For even more time-wasting goodness surf over to www.ultimatealphazone.com where you can register to win even more jerky junk. Free jerky, cool websites to while away the hours, and even more chances to win... you better get busy.

Last week we did a little grilling with tequila. This week it's beer that's on tap.

During our talks with the folks over at Sam Adams last week, we learned that they were working with Chef David Burke to create recipes for guys who were thirsty for flavorful American beer and hungry for a classic cook-out. And wanted to combine the two, but keep it simple.

Sam Adams founder, Jim Koch told us, “Like many guys, I shy away from recipes that have a lot of steps. I’ve found that substituting beer for other ingredients can introduce you to a whole new world of flavors."

Damn straight Jim. Marinade it in some good brew and throw it on the fire. That's how we like it.

So below you'll find Chef Burke's recipe for Samuel Adams Boston Lager Marinated Sirloin. The marinade is made with easy to find ingredients you probably already have around the kitchen. And once it's whipped together and has had a chance to soak your meat for a few hours, it's on the grill for about 10 minutes, until the beer has a chance to caramelize and create some charcoal goodness. (Below that you'll find his recipe for his Grains of Paradise rub, and mix of spices like juniper and ancho-chili powder that'll turn your backyard barbecue into a gourmet event.) Brewliscious.

For more recipes involving America's favorite craft brew, click here.

Samuel Adams Boston Lager Marinated Sirloin
Ingredients:
14 oz steaks

Marinade:
1 cup Samuel Adams Boston Lager
2 cups canola oil
3 cloves roasted garlic
2 tbsp Dijon mustard ...There's more

I know you've got some tequila left over from Cinco de Mayo. If not, 1 -Good for you, 2- Go get some more, we've got some grilling to do.

That's right. Grilling. With tequila. I've said it many times before, nothing beats alcohol in a marinade. It helps tenderize the meat, and adds serious flavor.

So this weekend, when you fire up the grill for your Memorial Day dry run in preparation for next weekend's three day barbecuefest, give this Beef Arrachera from Herradura Tequila a try.

It's a flank steak marinated in their 100% agave tequila, garlic and lime, topped with a homemade chipotle pico de gallo. Mix up some frozen margaritas, invite over the senoritas, and you'd swear you were on the beach in Cabo.

Herradura Beef Arrachera (Grilled Garlic-Marinated Flank Steak with Lime)
For the Marinade
3 lbs flank steak
3 Tbsp finely chopped garlic
3 Tbsp olive oil
1/2 cup Herradura Reposado tequila
1/4 cup fresh lime juice
1 Tbsp coarse salt ...There's more

Cinco de Mayo is one of the biggest days of the year for eating avocados. According to the California Avocado Council, 51.2 million pounds of avocados will be consumed. And that's just at Rosie O'Donnell's house.

If your Cinco celebration includes having some señoritas over for a fiesta, here are a couple of recipes you can easily whip together - created by chefs "Too Hot Tamales," Mary Sue Milliken and Susan Feniger - that take full advantage of the avocado's flavor and versatility. And will make you look like un hombre grande in la cucina.

(For other recipes, hit www.CaliforniaAvocado.com)

Chicken and California Avocado Skillet Chilaquiles
Serves: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

1 cup tomato salsa, medium heat
2 cups low-sodium chicken broth
1/2 cup half-and-half
1 cup shredded cooked chicken
6 cups corn tortilla chips
1 cup cubed panela cheese
2 ripe, fresh California avocados, seeded, peeled and cut into 1/2-inch dice ...There's more

When you're pouring the tequila freely tomorrow night and mixing Cinco de Mayo margaritas, you're gonna want to have some food on hand. And nothing is better than something to dip those tortilla chips into.

Queso dip? Sure it’s a Mexican tradition, but it’s also full of artery-clogging fat, and you don't want your heart exploding like a pinata.

Instead whip up some authentic guacamole. By that I mean skip the store bought stuff. Since you don’t need any kitchen skills other than the ability to cut some stuff into small pieces, mash other stuff in a large bowl, then mix them together, there’s no excuse not to have fresh at the party. And below you'll find a recipe for Guacamole Authentico from the California Avocado Commission. (For other avocado recipes, click here.) Great taste. You can't get any fresher. And no chemicals or preservatives. (How do you think they keep the avocados from turning brown in the store bought stuff?)

If you’re having dinner at the party, skip the thick sauces. Salsas are lighter, tastier, and with so many variations, they can turn plain grilled chicken, fish and pork into gourmet masterpieces. (Even though all you had to do was chop, mix it around in a bowl, and spoon it over the top.) For chicken I recommend an Avocado Salsa... for fish, spoon some Mango Salsa over the top for a great tropical spiciness... and top a sliced pork loin with Strawberry Avocado Salsa for a unique sweet and savory experience.

Add some margaritas, and you've got a midweek fiesta that can be thrown together without having to bail from your cube early. Getting to work on time Wednesday? Different story.

Guacamole Autentico
(Recipe courtesy of the California Avocado Commission)

4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced ...There's more

At the beginning of the week, I told you how I got talked into getting a slow cooker, and how ridiculously easy it is to use. (post)

Well, here's a recipe for barbecue ribs you can try this weekend, that shows how insanely simple it is to have fall-off-the-bone ribs, without having to tend the grill for 8 hours. Put your tongs away, you won't need 'em.

Slow Cooker Ribs
3 lbs Ribs
2 cups barbecue sauce
Salt and Pepper
Garlic

Preheat your oven to 400 degrees. Sprinkle ribs with salt, pepper and garlic. Put the ribs in a broiler pan and brown in the oven (or under the broiler), for about 15 minutes. Turn them over and brown for another 15 minutes. Drain off the fat.

Cut the ribs into portions of about 2-3 ribs each, and place them in the slow cooker. Pour barbecue sauce over the ribs and stir to coat. Cover and cook on low for about 6-8 hours, or until the ribs are tender.

That's it. Done. Delicious, tender ribs, and you hardly did anything. Or needed any grill skills. (I guess if you want to make it harder, you could make your own barbecue sauce, but I'm all about easy.)

For another variation, try making some Cola Ribs. The difference is, you don't put barbecue sauce in at first. Instead use 1/2 cup of cola, and cook covered on low for about 8 hours. Drain off the remaining liquid, pour 1 1/2 cups of barbecue sauce in, stir to coat, and cook on low another hour or so.

So good, they'll make you want to slap your grandmama down.

On a cross country flight back from Laguna Beach last month, I sat next to two women who had two words to say to all guys about cooking for themselves when they found out what I did for a living: Slow. Cooker.

My response? No guy in his right mind would go out and buy a crock pot. Much less drag it out in front of a date to make her a pot roast. My mom had one, and it was avocado green with some sort of yellow floral design. No thanks. I'll stick to my oven and grill.

But they insisted there was no better way for a single guy to make a killer meal. And the newer "slow cookers," as they are more correctly called (Crock Pot is a trademarked name for one brand of slow cooker), have a more modern, and in some cases even masculine, look. So I did some research. And everywhere I turned, everyone I spoke to swore by this method of cooking. Even guys famous for their barbecue. (More on that below.)

So I tried one. The Kalorik slow cooker pictured. The black and stainless look fit my kitchen. And wasn't embarrassing to have on the counter top. And at $35 bucks, it wasn't a budget breaker, either. Three heat settings let you choose how fast or slow to cook. In my test, where I dropped in ingredients for beef stew and left it unattended for 10 hours, the result was way better than I expected. Tender beef. Fully cooked potatoes. Full of flavor. And I basically did nothing. I'm hooked. (For more info on the Kalorik, click here.)

So here are five arguments why you should consider getting one for your pad:

1 - They're Idiot Proof
The recipes basically make themselves. I threw some meat, potatoes, ...There's more

Tax Day. The final day we have to hand over the rest of our already dwindling pay check to Uncle Sam. And because that leaves little or nothing left for eating out, the following restaurants are offering some relief. Discounts, freebies, and bonuses. Just for eating there today.

That's a stimulus package we can all get behind.

McCormick & Schmick's
All day today, diners at McCormick & Schmick's will get a $10.40 certificate for future use. (1040, get it?) And $15 - $20 entrees will be discounted to $10.40. They'll also be serving up themed drinks, such as a pint of Samuel Adams Deduction Draft, to help drown your tax bill sorrows.

TGI Friday's
Spend between $15 and $25 and they'll give you a $5 Bonus Bites gift card. Spend more than $25 and score a $10 card. If you've got one of their frequent-customer cards, you'll get double points today.

P.F. Chang's
Nothing complicated here, no need to hire an accountant... they're giving a 15% discount across the board today.

McDonald's
Their "Buy One Get One for a Penny" deal is back, and good on Quarter Pounders with Cheese and Big Macs.

Maggie Moo's Ice Cream and Treatery
Participating restaurants are giving away a free single-scoop in a promo it's calling their "e-cone-omic ice cream stimulus package." Cheesy, but free ice cream is free ice cream.

Cinnabon
From 5 to 8pm, they're giving out free Tax Day Bites, the bite-size cinnamon rolls they call Classic Bites on non-tax days.

Chick-Fil-A
Make a purchase at a participating restaurant and hang on to your receipt. Bring it back within the next 30 days starting tomorrow, and they'll give you the same items again, for free.

(I think these specials are only good for today, but some may vary from place to place, so check your local restaurants to see what their deal is.)