Grillmaster's Favorites: Super Bowl Edition

When I want to serve brisket, but don’t have time, I smoke beef ribs. These ribs have delicious flavor and an impressive presentation smoked for only 8 hours instead of 20.

With barbecue it’s about time, temperature and smoke. When it’s cold outside, it’s nice to work with a smoker you don’t have to watch like a hawk to keep the temperature under control.

I love making a dish big enough to share. This jumbo steak hoagie served on a pretzel bun is the perfect dish for the entire party.

A multi-zone fire is where grilling magic happens. Set up your grill with multiple temperature zones: searing-hot to quickly brown meats and a moderate one to cook food all the way through.

This pizza combines the best of what I love about buffalo chicken wings with a creamy sauce and spicy chicken on top a thin-crust pizza.

The pizzas I like best come out of a hot oven, like 800°F hot! High heat makes thin crust pop up in seconds forming air pockets that are key for texture and chew.

Here's my guide to all things outdoor cooking. More than 170 recipes for grilling, roasting, smoking and techniques for perfect results every time.