RECIPE COURTESY OF:  Jordan HangerPERFECT SMOKED PRIME RIB ROASTServes 10 | Cook Time 5 Hours 20 MinutesINGREDIENTS:10.5 lb prime rib roast untrimmed3 tbsp Kosher salt2 sticks butter unsalted and softened3 tbsp prime rib rubhorseradish sauce optional for servingINSTRUCTIONS:Trim any excess fat or silver skin off the top of the prime rib. If bone in, cut the meat around each bone to leave them exposed for presentation.Dry brine your prime rib overnight by sprinkling kosher salt over the meat and placing in your fridge for 24 hours uncovered.Fire up your smoker to 225°F.Mix together unsalted butter and prime rib rub, then cover the entire prime rib with the butter mixture.Place your prime rib on your smoker and cook until the internal temperature reaches 123°F.Remove the prime rib and heat up grill.Sear the prime rib on each side with high heat to form a crust.Rest for 30 minutes and cover loosely with foil.Slice and serve with horseradish sauce.NOTES:Do I need to dry brine?  No, you don’t, but because it was so large I dry-brined it with kosher salt overnight. You can read about the process of dry brining here. It’s a step that I highly recommend and it will ensure that the prime rib is seasoned throughout the meat, even in the thickest parts. What rub should I use for prime rib? You can make your own with our rub recipe found here. You could also use a simple even parts salt and pepper blend or go with any store-bought beef rub. What flavor of wood should I use? We used Bear Mountain hickory pellets.

RECIPE COURTESY OF: Rachel Ray

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RECIPE COURTESY OF: Kamado Joe and Chef Eric Gephart

RECIPE COURTESY OF:  Evo America and lwilliams@evoamerica.comGRILLED CAPRESE SANDWICH Serves 4 INGREDIENTS:8 slices rustic sourdough or Italian country bread2 large garlic cloves, halved1 tablespoon olive oil8 slices mozzarella cheese2 ripe heirloom tomatoes, thinly sliced1/2 cup thinly sliced roasted red peppers16 large basil leaves1/2 tsp. kosher salt1/2 tsp. pepperINSTRUCTIONS:Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.Heat Evo grill to medium. Grill until golden brown on both sides and cheese is melted, 6 minutes.Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

RECIPE COURTESY OF: Aspire by Hestan and Niloo Sarshar, Culinary Content Coordinator

RECIPE COURTESY OF: Aspire by Hestan and Niloo Sarshar, Culinary Content Coordinator

RECIPE COURTESY OF: Jeremy Ford and Kamado Joe

RECIPE COURTESY OF: Ronaldo Linares and Masterbuilt