While there are plenty of ways to prepare your protein, not all methods are suitable for every cut of meat. Use our guide below to determine the best option for your next meal.
Cooking in a hot pan over a heat source to develop a seared crust. Works best for ground meat and smaller, tender cuts such as boneless chops, filet and strip steak, and boneless chicken.
Cooking under direct heat to develop a seared crust. Works best for larger, tender cuts such as bone-chops, Porterhouse steak, and bone-in chicken.
Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two
Using indirect heat to cook food evenly throughout. Works best for large, thick cuts and roasts such as whole chicken, beef tenderloin and pork loin roast.
A grill is essentially an outdoor oven that allows for both broiling and roasting. Smoke can also be used to add flavor. Works best for tender cuts such as a pork steaks, baby back ribs, kabobs, and brats.
Searing, then simmering in a flavorful liquid such as broth, soda or beer. Works best for tough cuts and roasts such as short ribs, pork shoulder roast, and beef brisket.
Spinach and tomato play great co-stars in our braised rotisserie chicken recipe with spinach and tomato. It’s also a beautiful Instragram-friendly meal!