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  • 1 of 30

    "Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.

  • 2 of 30

    To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions and bell peppers overnight in lemon juice and olive oil. In addition to the grilled meats here, the salsa is excellent with any grilled fish or poultry.

  • 3 of 30

    Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

  • 4 of 30

    These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good.

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  • 5 of 30

    "The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Athens, Georgia, chef Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.

  • 6 of 30

    This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

  • 7 of 30

    Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's slightly gamey flavor. He accompanies each serving with half a head of roasted garlic; the sweet caramelized cloves are delicious on their own or blended into the silky white bean puree he serves as a side dish.

  • 8 of 30

    These Chilean crostini give guests something to snack on while they're waiting for their grilled steaks and pork chops.

  • 9 of 30

    Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.

  • 10 of 30

    “I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, served medium-rare, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).

  • 11 of 30

    The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

  • 12 of 30

    At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Instead, we suggest rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill, which gives them an insanely good, peppery heat.

  • 13 of 30

    Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.

  • 14 of 30

    Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."

  • 15 of 30

    Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.

  • 16 of 30

    The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.

  • 17 of 30

    This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for cooking, but the thick, fibrous leaves are not edible.

  • 18 of 30

    Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor that's delicious with grilled sausage. The chowchow is perfect with all types of grilled meat or poultry or as a hot dog relish.

  • 19 of 30

    Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.

  • 20 of 30

    Prick fresh sausages all over before grilling to release the excess fat.

  • 21 of 30

    This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.

  • 22 of 30

    When Kogi's truck first Tweeted its stops no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin.

  • 23 of 30
  • 24 of 30

    Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he often serves at his restaurant in Chicago, BellyQ.

  • 25 of 30
  • 26 of 30

    Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.

  • 27 of 30

    Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

  • 28 of 30

    Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole. To make it easier, trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.

  • 29 of 30
  • 30 of 30

    The adobo, or marinade, adds a tangy, garlicky flavor to the grilled steaks and pork chops and also tenderizes them.

"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.

To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions and bell peppers overnight in lemon juice and olive oil. In addition to the grilled meats here, the salsa is excellent with any grilled fish or poultry.

Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good.

"The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Athens, Georgia, chef Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's slightly gamey flavor. He accompanies each serving with half a head of roasted garlic; the sweet caramelized cloves are delicious on their own or blended into the silky white bean puree he serves as a side dish.

These Chilean crostini give guests something to snack on while they're waiting for their grilled steaks and pork chops.

Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.

“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, served medium-rare, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).

The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Instead, we suggest rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill, which gives them an insanely good, peppery heat.

Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.

Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."

Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.

The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.

This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for cooking, but the thick, fibrous leaves are not edible.

Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor that's delicious with grilled sausage. The chowchow is perfect with all types of grilled meat or poultry or as a hot dog relish.

Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.

Prick fresh sausages all over before grilling to release the excess fat.

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.

When Kogi's truck first Tweeted its stops no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin.

Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he often serves at his restaurant in Chicago, BellyQ.

Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.

Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole. To make it easier, trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.

The adobo, or marinade, adds a tangy, garlicky flavor to the grilled steaks and pork chops and also tenderizes them.

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