Meat Recipes

This is my go-to marinade for everything from steaks to shrimp to fajitas to pork. Seriously, if I'm cooking or grilling meat, there's a good chance this is what it's soaking in. It's perfect for "street meat" aka cart or truck, like tacos and wraps and kebabs and skewers and everything in between. Start with this base, add spice or herb as desired.

Cooking a steak in a water bath is the ultimate, both in terms of flavor and laziness. Dial in a precise temperature, then go take a nap.

Pork is called "the other white meat", but this sous vide technique is so dang good I'm gonna graduate it up to "THE white meat".

An all-time classic, these chicken wings use a two-step cook process that's a) easy to time, and b) makes a TON of wings. The trick is to start on the grill, and finish under a ripping hot broiler. The final wing is smokey, crispy- the best of both worlds! You can also do the first half of the cook (the grill) and then hold the wings at temp in a warm oven until you're ready to eat. Late guests? Got another batch on the grill? It's super easy to float the timing and zap them crispy fresh whenever you're ready. Then sauce and serve, you wing king. When it comes to sauce, our favorite is Yellowbird Strawberry Ginger, but any variety of hot sauce works here. Or just a couple different, just like a wing joint.

Charred pork skewers with spicy chili oil and cumin, a popular street food dish.

Tender pork ribs braised in soy sauce and Sichuan peppercorns for a rich, savory dish.

Tender beef brisket simmered with earthy Chinese mushrooms in a savory sauce.

Crispy-skinned roast pork served with a vegetable-based sauce.

Enhances the savory-sweet glaze with additional five-spice and a hint of star anise.

Slow-braised lamb shanks with Chinese angelica, soy sauce, and star anise for deep flavor.

Crispy-skinned roast pork with tender meat, a staple of Cantonese cuisine.

Tender lamb shanks braised in a rich sauce with Chinese angelica and other aromatic ingredients.

Tender braised beef with daikon radish, soy sauce, and aromatic spices.

Smoked duck breast served with steamed bok choy and oyster sauce.

Tangy and spicy pork ribs grilled with fermented soybeans and chili for a bold Yunnan flavor.

Slow-braised beef with radish and carrots in a savory, slightly sweet sauce.

Tart sumac with creamy yogurt

Crispy fried wontons served with a sweet and spicy chili sauce and fresh scallions.

Grilled lamb and vegetable skewers with a spicy marinade and herbs.

Bell peppers filled with spiced rice and served with a side of yogurt sauce.

Slow-cooked mutton with root vegetables in savory broth.

Adds a numbing and spicy twist with Sichuan peppercorns and chili flakes.

A rich, savory dish of tender pork hocks braised with preserved mustard greens and aromatic star anise.

Tender lamb shanks braised in red wine and thyme for a deep, rich flavor.