Bruce Aidells, the founder of the eponymous sausage company, is also an avid cook and author of The Complete Meat Cookbook. His favorite type of meat to cook? Any large cut, like bone-in leg of lamb, rack of pork or standing beef rib roast. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than presenting a big roast to a crowd." Here, his five best cooking tips:
1. Get help from your butcher
"Since you're usually serving large cuts of meat for a special occasion, buy the best quality you can afford. I particularly like cuts that are bone-in (I love gnawing on bones). Boneless cuts are easier to carve, but I do believe bone-in cuts cook and taste better. The way the heat travels through the bone helps cook the meat more slowly and develop more flavor. A butcher can help you cut and tie a roast to make it easy to cook and carve. Sometimes, for a cut like a rib roast, I ask the butcher to cut the meat off the bones so I can season the roast all over. Then I tie the meat back onto the bones to give it that extra flavor. Plus, the bones can act as a rack in the roasting pan."