To the unknowing stomach, a West Virginia hot dog is pretty simple. Hot dog, steamed bun, diced onion, yellow mustard, a creamy slaw, and a slathering of chili. But the secret is often enough in the sauce. “In West Virginia, you’ll find a lot of variety,” says Mike Costello of Lost Creek Farm in Harrison County, who grew up outside of Charleston with a slightly spicy version and was kind enough to share a personal recipe with us—and you.

It’s grilling season, and meat master Tuffy Stone has a foolproof recipe for summer cooking that can satisfy a crowd. “The first time I made this recipe, I was competing in the Kingsford Invitational barbecue competition in New York City,” he says. It was the contest’s “one bite challenge,” and Stone won. But the best prize? A North Carolina pitmaster telling him afterwards, “you’re one tough dude.”

As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using a cast-iron pan as a de facto pizza stone. Consider these grilled pies, especially with a handful of fresh basil and other goods from the garden, your new go-to for summer.