Chad Colby, Chi Spacca, L.A.

Ask your butcher for a whole leg, which will include part of the sirloin.

Chef Chad Colby likes to brine large cuts of pork and veal for an hour before he grills. Feel free to go longer.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.

For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher. Learn how it's done here.