Extra-Meaty Father’s Day Recipes

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.

Any and all sausages are welcome in this delicious feast. We like to use breakfast sausage, weisswurst and either hot or sweet Italian sausage.

The sweet and tangy maple-syrup and cider-vinegar brine enhances the natural juiciness of the meat.

These luscious ribs are crusty, sizzling and outrageously good.

A little bit of cumin in the garlicky marinade highlights the lamb’s slightly gamey flavor.

Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy.

This marinated bone-in pork shoulder is a spectacular centerpiece for any cookout party.

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.

These sticky ribs are brushed with an incredible sauce made with grilled blackberries.

Simply flavored with garlic and rosemary, this leg of lamb develops tons of flavor thanks to slow-cooking.

Tim Byres’s no-fail ribs are rubbed with a seasoned beer-based mop.

This Senegalese dish is typically made with all parts of the lamb, but it’s also great if you just use the leg.