David Williams' applewood prime rib

Ingredients:

1 prime rib roast (2-3 pounds), fat trimmed
2 cloves garlic, slice and soaked overnight in apple juice
Kosher salt
Pepper
Garlic Pepper
Garlic Salt
Paprika
Other Spices as desired

Directions:

Make several cuts in the roast and poke in the garlic slices
Rub roast with a mixture of the kosher salt, pepper, etc. (David doesn't give his signature blend away).
Place roast, fat side up, on wood-pellet grill. Fill pellet hopper with applewood pellets. Cook on medium setting half an hour to an hour, then set to 'smoke.'
Mist meat periodically with apple juice to baste. After about 4 hours, turn grill to 'high' for half an hour to bring the meat to the desired temperature: 145 degrees for medium rare, 160 degrees for medium or 170 for well done.
Remove meat from grill. Let rest 15-30 minutes to bring out the juices

Maree's smoked vegetables

Ingredients:

4 yellow crookneck squash
4 zucchini
1/2 large sweet onion, cut in large chunks
1/2 red onion, cut in large slices
White corn, pregrilled and sliced off the cob
Mushrooms to taste, cut in chunks
1 14-oz. can Italian-style stewed tomatoes
1/2 cup apple juice (Maree uses the leftover juice from the marinated garlic)
1 clove garlic, chopped
2 ice cubes for liquid

Directions:

Season to taste (Maree uses a few shakes each of garlic pepper and Tony Chachere's Creole seasoning).
Combine in 9-by-13 inch pan and top with one or more of your favorite cheeses.
Cook 40 minutes on high in a wood pellet grill, or at 37-400 degrees in a conventional oven.