Cooking Method: Roasting

Roasting uses dry ambient heat to cook food evenly while building browning on the surface and concentrating flavor. It is ideal for larger cuts, whole birds, vegetables, and foods that need more time than direct-heat grilling allows. AmazingRibs-style roasting focuses on air flow, thermal gradients, and the science of browning so the outside develops color while the inside stays juicy. When smoke is involved, airflow, fuel quality, and clean combustion matter because good smoke adds complexity while dirty smoke can turn bitter.

Smoked Pork Crown Roast, The Reigning King Of Your Holiday Meal

Looking to wow your guests this holiday season? Cut from a 10 or 12 bone rack of pork that is trimmed (Frenched) to expose the ends of the bones, a pork crown roast is the ultimate edible centerpiece. It is also perfect for filling with a flavorful stuffing as done in this recipe for smoked pork crown roast.

Slow Smoked Chuck Roast Recipe

Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket in this recipe that smokes and then slices the roast. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight.

Smoked Sous Vide Bottom Round Roast Recipe

Sous-vide-que bottom round roast makes an inexpensive and extremely lean cut of beef mouthwateringly tender by combining the sous vide method with the grill. Our recipe starts with a low temperature water bath to make it moist and tender, followed by a barbecue element via live smoke and fire for extra flavor.

Punch Up The Flavor With This Horseradish Cream Sauce Recipe

This creamy mild horsey sauce is great on smoked salmon, baked potatoes, and roast beef sandwiches. We also love it as a dip for chips or carrots.