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To barbecue spare ribs, cook low and slow to tenderness near 195–203°F, then rest before slicing and serving.

Grill pizza over high heat: pre-cook the crust, flip, top lightly, then finish covered on indirect heat until the crust blisters and cheese melts.

To barbecue a whole chicken, cook over indirect heat at 350–375°F until breast hits 165°F and thighs 175°F, then rest 10 minutes for juicy meat.

Oven barbecue chicken cooks at 400°F until 165°F inside, then gets a fast broil with sauce for char and sticky glaze.

To blanch garlic, boil unpeeled cloves for 30–60 seconds, chill in ice water, then peel; the brief blanch loosens skins and softens pungency.

Grill corn in its husk over medium heat, turning until the husk blackens and kernels steam to tender, then finish with a quick char and season.

BBQ asparagus cooks in 5–8 minutes over medium-high heat; oil, season, and grill crosswise until tender-crisp and lightly charred.

Grill tri-tip over two zones: sear hot, finish indirect to 130–135°F, rest 10 minutes, then slice across the grain for juicy, beefy slices.

Baste ham every 15–20 minutes with pan juices or glaze, and cook to the right internal temperature for the ham type before resting and slicing.

To blanch and freeze green beans, boil 3 minutes, ice bath 3 minutes, drain dry, then pack airtight and freeze at 0°F for up to 8–12 months.