Great grilled steaks, ribs, and chops
Spicy Pork Ribs, Lamb Chops with Roasted Salsa, Grilled Rib-eye Steaks with Herb Butter ...
Tri-tip is one of our favorite cuts for grilling, and this recipe reminds us why: a gorgeous browned crust and juicy meat. A tangy sauce makes it extra-special.
The flavor in this dish just doesn't stop. The herbed marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri, a beautifully green herb sauce.
Necessity is the mother of great inventions ― definitely true when it comes to this tasty recipe, created by a mom in a hurry who wasn't willing to sacrifice taste.
Brining pork keeps it moist and succulent. A little brown sugar adds sweetness, and a peach-onion marmalade adds extra sweetness, tang, and peppery kick.
Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks cooked quickly over high heat to produce a nicely browned crust and pink interior. Serve with all your favorite fajita fixins.
Recipe: Grilled Skirt Steak (Arracheras)
Real, slow-cooked barbecue takes time, but this dish is truly worth it. Pile the succulent meat on bolillos or other small rolls, then top with queso fresco, avocado slices, and a squeeze of lime.
Recipe: Achiote-and-Orange Pulled Pork
A simple, flavor-packed marinade of ginger, garlic, soy sauce, and sesame makes this flank steak a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables.
Recipe: Northwest Grilled Flank Steak
Japanese miso paste makes a great compound butter and imparts the savory quality of umami (a word that roughly translates as "delicious essence"). On a rib-eye steak, it's out-of-this world delicious.
Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly “marinating” meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in.
Chef Burak Epir of Pilita Grill restaurant in San Carlos, CA, serves this Turkish-style sauce over lamb meatballs skewered with chunks of eggplant. We’ve grilled lamb chops instead, for a faster but equally delicious version.
James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce. At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma’s founding wine families for this recipe, creating crisp-edged ribs that don’t require additional sauce.
This recipe, from chef David Kreifels of Laurelhurst Market in Portland, strikes the perfect balance between smoky, spicy, salty, and fruity. You’ll need applewood chips, sold with grilling supplies, and a drip pan.