Throwback Porterhouse Steaks
Butcher Tom Mylan loves making big porterhouse steaks like his father did in the 1980s—brushing them with a simple and delicious combination of bottled barbecue sauce spiked with cheap beer.
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Sausage Mixed Grill
Any and all sausages are welcome in this delicious feast. We like to use breakfast sausage, weisswurst and either hot or sweet Italian sausage.
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Grilled Maple-Brined Pork Chops
The sweet and tangy maple-syrup and cider-vinegar brine enhances the natural juiciness of the meat.
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Sticky Barbecued Beef Ribs
These luscious ribs are crusty, sizzling and outrageously good.
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Grilled Lamb Chops with Roasted Garlic
A little bit of cumin in the garlicky marinade highlights the lamb’s slightly gamey flavor.
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Barbecued Brisket and Burnt Ends
Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor.
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Citrus and Garlic Pork Shoulder
This marinated bone-in pork shoulder is a spectacular centerpiece for any cookout party.
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Cumin-and-Coriander Grilled Lamb Ribs
Ribs are the most inexpensive and unsung part of the lamb. Here, they’re rubbed with a flavorful spice mix and basted with an apple cider vinegar and pomegranate molasses sauce.
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Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
These sticky ribs are brushed with an incredible sauce made with grilled blackberries.
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Grilled Leg of Lamb with Garlic and Rosemary
Simply flavored with garlic and rosemary, this leg of lamb develops tons of flavor thanks to slow-cooking.
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Molasses-Smoked Baby Back Ribs
Tim Byres’s no-fail ribs are rubbed with a seasoned beer-based mop.
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Grilled Lamb Skewers with Mustard Onion
This Senegalese dish is typically made with all parts of the lamb, but it’s also great if you just use the leg.
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