Meat & Poultry Recipes

Made with a simple homemade spice rub, rich butter, caramelized onions and a hint of maple syrup, my Auntie Rose's Southern Savory Baked Chicken recipe is tender, juicy and chock-full of flavor! Baked, not fried, this recipe is perfect for hands-off cooking. For those of you who don't know, Auntie Rose is one of the many women I was blessed to have been raised by. A master in the kitchen, Auntie Rose is someone I constantly look up to. Her creativity, energy and excitement continue to inspire me, and this is one of my absolute favorite Auntie Rose specialties (her deviled eggs are another classic).

Burnt ends are, strictly speaking, the extra-dark, chewy, extremely delicious ends of a barbecued beef brisket—not pork belly at all. But if you find burnt ends irresistible, then this recipe is for you. Slow-smoking chunks of spice-rubbed pork belly, then tossing them in a quick, not-too-sweet barbecue sauce and smoking them some more yields a crispy-chewy pile of pork that will win over the most passionate burnt-ends purist. Enjoy them with piles of white bread to sop up the sauce, along with tangy pickles and raw onion to cut through the richness.

"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick."

This tender citrus-and-herb-roasted pork shoulder pairs with chewy hominy and crunchy radishes and cabbage—Justin Chapple likes to serve the pork salad family-style, and let guests pile their own tostadas high with their favorite toppings. The pork reheats beautifully, making this dish easy to prepare up to 2 days ahead; toss the dressing with the reheated pork and remaining salad ingredients just before serving. Substitute black beans for hominy, if desired.

In this flavor-packed chicken, Juan Pablo Loza, director of culinary operations at Rosewood Mayakoba in Playa del Carmen, Mexico, shares his obsession for the al pastor style of cooking. This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground. Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin. Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals. An oak or mesquite log set alongside lit coals at the center of the a grill perfumes the bird with smoke. Once it's cooked through, chop the crispy skin and meat together and spoon it into warm tortillas with roasted tomato salsa and pickled onions. A citrus marinade keeps this chicken tender and moist, giving the crispy skin a deep golden-brown hue. Prepare the pickled onions in advance to get a head start on the salsa while the chicken is grilling.

2020 F&W; Best New Chef Donny Sirisavath of Khao Noodle Shop in Dallas shared this recipe, a nod to his Laotian heritage and Texas upbringing, when his parents grilled brisket over hardwood coals for family gatherings. Here, thick and meaty tri-tip steaks get seared on the hot zone of the grill and then slowly smoke-grilled until medium-rare. Let them rest, and then thinly slice them against the grain and serve with Sirisavath's jeow som, a fiery, fish sauce–flavored dipping sauce. A quick soak in beer tenderizes thick tri-tip steaks, and a marinade of garlic, lemongrass, cilantro, and fish sauce builds big flavor. Sirisavath loves using oak or mesquite wood here, placed at the center of the grill, alongside the lit coals, where they smolder and add a rich aroma.