The holidays are here and what better way to celebrate than with a beautiful bone-in prime rib from Double R Ranch? In this recipe by Grillocracy's Clint Cantwell (and courtesy of Double R Ranch), prime rib is rubbed with a flavor packed orange-rosemary paste and served with smoked au jus.
Read MoreDouble Smoked Kurobuta Ham with Peach-Pomegranate Glaze
With Thanksgiving quickly approaching, it's time to start thinking about creating the perfect holiday menu. For me, the cornerstone of a great Thanksgiving meal isn't the turkey, it's a double smoked Kurobuta ham with peach-pomegranate glaze. A recipe I originally created last year for Snake River Farms, the go-to resource for Kurobuta pork, this recipe has quickly become a favorite at our holiday dinner table.
Read MoreGrilled Jack-o-Lantern Pizza (aka The Pumpkin Pie)
Did you know that Halloween is the third largest sales day for pizza? But why spend your fright night waiting for the overworked and underpaid deliver person to finally arrive when you can fire up the grill for your own “pumpkin” pie?
Read MoreGrilled Pear, Blue Cheese, and Arugula Pizza
Recently I added a sweet copper colored Grill Dome ceramic cooker to my arsenal of smokers and grills. Since then, I have been enjoying coming up with some great new recipes that utilize its extreme versatility, including this flavor packed grilled pizza featuring pear, blue cheese, and arugula!
Read MoreSeared Scallops with Smoked Pea Puree and Crispy Country Ham
I love, love, LOVE scallops but they can go from super tender to rubbery very quickly if they aren't cooked hot and fast so they are nicely seared on the outside and still opaque in the center. To do this, I like to fry them in a pre-heated pan, finishing them by basting with clarified butter (butter which has had the butterfat removed in order to give it a higher smoke point) then serving with a creamy smoked pea puree and crispy strips of country ham.
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