Recipes

This reverse-seared smoked prime rib cooks low and slow at 225°F on a Big Green Egg or Green Mountain pellet grill, then finishes with a blazing 500°F sear for a deep, mahogany crust and edge-to-edge medium rare. Includes a garlic-herb butter rub, au jus from the drippings, creamy horseradish sauce, a full temperature guide, and a downloadable PDF recipe card.

This overnight poolish pizza dough builds deep, complex flavor and an airy, leopard-spotted crust through a 12–16 hour pre-ferment — with only 25 minutes of hands-on work. The technique works across all outdoor pizza ovens from Gozney and Ooni to Big Green Egg and pellet grills. Includes a full timeline, flour guide, troubleshooting section, and downloadable PDF recipe card.

This no-cook San Marzano pizza sauce is built for outdoor pizza ovens running at 700°F and above. Hand-crushed tomatoes, garlic, olive oil, oregano, and fresh basil — ready in 5 minutes, stays bright and vibrant at high heat, and freezes for up to 3 months. Includes four easy variations and a downloadable PDF recipe card.

This poolish-dough pepperoni pizza is fired at 850°F in a Gozney pizza oven for a leopard-spotted crust in under 90 seconds. The overnight pre-ferment builds deep, complex flavor you can't get from a same-day dough, and the no-cook San Marzano sauce stays bright and fresh against all that heat. Includes a step-by-step guide from poolish to peel, plus a downloadable PDF recipe card.

The 6th of December is Saint Nicholas Day (in honor of the patron saint of children), and is a popular holiday for families in Germany. The celebrations begin the day before, when St. Nicholas (also spelled Nikolas and Nikolaus) visits children and tests their behavior, sometimes asking them to recite a song or poem. That night, they leave their (ideally clean) shoes at the door, hoping the next morning they will be filled with goodies as a reward. This is often in addition to presents left in stockings — hung early in anticipation of St. Nick’s visit.