Meat

Mastery of your grill lid stands between you and perfectly grilled steaks.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

Your favorite kitchen tool is heading outside for the summer.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.

It should be against the law to overcook bacon. Consider this information Life Essentials.

Cheaper, tastier, better: It's time to learn how to make homemade barbecue sauce.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.

Salad should be substantial, craveable, and—honestly—fun to eat. Here’s how to get excited about raw veg.

Where we go when we want to find the best ham and cheese outside Paris.

America’s fourth-largest metropolis is basically the United Nations of nosh. Tour Houston’s international food scene in eight brisket dishes.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.