Memorial Day weekend is the official kickoff to summer.

What better way to celebrate than with a good old-fashioned barbecue?

Dazzle your guests with these fresh twists on traditional favorites:

Beer-Braised Grilled Bratwurst with Pickled Red Cabbage & Stone Ground Mustard Sauce

Stone-Ground Mustard Sauce

• 1 jar stone-ground mustard

• 1 tbsp mayonnaise

• Juice of half a lemon

• 1 tsp Worcestershire

• 1 tsp sherry vinegar

Mix all ingredients together and refrigerate until ready to use.

Beer-Braised Grilled Bratwurst

• 12 bratwurst links, grilled (approximately 8 minutes over medium heat)

• 1 onion (large, peeled and thinly sliced)

• 2 cloves garlic (smashed)

• 6 bottles beer (we use Yuengling)

• 2 cups water

• 4 tbsp pickling spice

Combine all ingredients in a large 1-2 gallon pot, bring to a boil and reduce to a simmer. Once the bratwursts are grilled, place them into the simmering liquid and cook for 5 minutes. Turn off the heat and cover. Let sit for 15 minutes and serve in 12 New England-style hot dog buns, buttered and toasted.

Braised Red Cabbage

• 1 head red cabbage (thinly shredded)

• 1/4 cup olive oil

• 2 cups red wine vinegar

• 1 cup water

• 1/4 cup granulated sugar

• 1 tsp mustard seeds (whole)

• 2 cloves garlic (peeled and thinly sliced)

• salt (to taste)

• freshly ground pepper (to taste)

While the brats are grilling in a large sauté pan, add all of the ingredients except for the cabbage. Bring to a simmer, then add the red cabbage. Turn heat to medium-low and stir occasionally for about 15 minutes until the cabbage is tender. Remove and serve with brats.

Blackberry BBQ spare ribs

Rib Prep

• 2 racks of baby back ribs

• ¼ cup brown sugar

• 1 cup red wine vinegar

• 2 tbsp kosher salt

• ¼ cup paprika

• ¼ cup cumin

• 1 tbsp garlic powder

Mix all ingredients in a bowl and rub down the ribs. Let them sit for 1-3 hours. Rinse and rub with oil and place onto grill for 4 minutes, each side on high. Reduce to low and slather the ribs with sauce.

BBQ Sauce

• 1 pint fresh blackberries

• ½ cup sugar

• 1 1/2 cups ketchup

• 1/8 cup brown sugar

• 1/8 teaspoon cayenne pepper

• 1/4 teaspoon mustard powder

• 2 tablespoons red wine vinegar

In a medium bowl, mix together blackberry and white sugar, place into a medium saucepan with ¼ cup water. Simmer until the blackberries burst. Add the remaining ingredients (ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar) and bring to a boil, constantly stirring. Reduce to low and simmer for 30 minutes. Use to baste pork or beef ribs while grilling.

Charred Sweet Corn with Chipotle Lime Butter and Queso Fresco

• 1/2 cup (1 stick) unsalted butter

• 1 1/2 tablespoons minced seeded canned chipotle chilies

• 2 teaspoons fresh lime juice

• 1/4 teaspoon salt

• 8 large ears of corn, husked

• Lime wedges

• Queso fresco

Melt butter in small saucepan over medium heat with chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.

Brush corn with chipotle butter, grill or place in oven and cook over medium heat until done, approximately 20 minutes. Finish with queso fresco and lime wedge.