Autumn means tailgate picnic time. Which brings us to the ultimate tailgate picnic-done Greenbrier-style. Hotdogs with distinction (stuffed with cheese and jalapeno chilies). Burgers that are always juicy (stuffed with herb butter). An eye-popping, jaw-dropping barbecued cabbage (stuffed with bacon), and s'mores like you've never seen before. When it comes to a tailgate picnic, at BBQ U it's a whole new ballgame.

Today's menu:

• Perfect burger
• "Hot" dogs
• Grilled sausages
• Barbecued cabbage
• S'mores

How to make a better burger

• Choose beef that's not too lean (15 to 20 percent fat is ideal)
• Handle the meat as little as possible. Excess kneading bruises the meat.
• Ground chuck and sirloin make the most flavorful burgers.
• Keep it simple-I like to make burgers w/ beef and that's it. Place the seasonings and condiments (onions, tomatoes, relish, mustard, etc.) on the buns not in the meat.
• Cook the burgers through. With today's rampant bacterial contamination, you can't be too safe.
• Use a meat thermometer to test for doneness. Insert it through the side of the burger. The internal temperature should be at least 160 degrees.
• To keep well done burgers juicy, fold a piece of herb butter into the center of the burger.

Ethan's S'Mores printer-ready version

Here's how Greenbrier pit master, Ethan Hileman, makes s'mores. The ingenuity of his method lies in inserting a sliver of chocolate into the center of the marshmallow. This keeps the chocolate in the s'more, not melted all over your fingers.

Serves 6

• 4 ounces dark chocolate, broken into 1/2 by 1 inch pieces
• 1 dozen marshmallows
• 24 chocolate chip cookies
• long skewers or sticks

1. Set up your grill for direct grilling and preheat to high. If working on a charcoal grill, rake the coals into a mound in the center. If using a gas grill, you'll need to cook the s'mores over the side burner, or remove the grate, so you can stick the marshmallow right over the heat.

2. Insert a sliver of chocolate into one flat side of each marshmallow. Skewer the marshmallows on long skewers, sticks, or a barbecue fork and place over the fire. Roast until dark brown-even black-rotating the skewer to insure even cooking. You can even set the marshmallows on fire. (Again, rotate the skewers to insure even burning.) This will take 3 to 5 minutes. If you've lit your marshmallow, blow out the fire

3. Immediately, position the marshmallow on top of the chocolate. Place another cookie on top and press down to squish the marshmallow and chocolate. Pull out the skewer. Wait for a few seconds for the hot marshmallow to melt the chocolate, then eat the s'more like a sandwich. Barbecue doesn't get much better than this!

Kielbasa-Barbecued Cabbage printer-ready version

Adapted from: Beer Can Chicken
Method: indirect grilling
Serves: 8

1 medium-size head of cabbage (about 2 pounds)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 ounces kielbasa (about 3 inches), cut into 1/4-inch dice
1/4 cup of your favorite barbecue sauce
Coarse salt (kosher or sea) and freshly ground black pepper
2 cups wood chips (preferably hickory or pecan), soaked for 1 hour in cold water to cover, then drained

1. Crumple a 12-inch-long piece of aluminum foil and shape it into a ring about 3 inches in diameter. Use this ring to hold the cabbage upright while stuffing and cooking it.

2. Set the cabbage on a cutting board on its crown. Cut out the core by angling your knife about 3 inches down toward the center of the cabbage, and cutting in a circle that is about 3 inches in diameter. Pull out the core and discard it. The piece you've removed should look like a cone. Prop the cabbage upright on the aluminum foil ring, cavity facing up.

3. Melt 2 tablespoons of the butter in a skillet over medium heat. Brush a little melted butter (about 1/2 tablespoon) over the outside of the cabbage. Add the onion, garlic, and kielbasa to the skillet with the melted butter and cook over medium heat until lightly browned, 3 to 5 minutes. Spoon the kielbasa mixture into the cavity in the cabbage. Pour the barbecue sauce on top, and top with the remaining 1 tablespoon of butter. Season the outside of the cabbage with salt and pepper.

4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

5. When ready to cook, if using a charcoal grill, toss all the wood chips or chunks on the coals. Place the cabbage on its aluminum foil ring in the center of the hot grate, away from the heat, and cover the grill. 6. Cook the cabbage until very tender, about 1 to 1-1/2 hours; when done, it will be easy to pierce with a skewer. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour, if the cabbage is not yet done. To serve, peel off any dried-out or charred outside leaves and discard. Present the cabbage on its ring to your guests, then cut into wedges and serve.