Top-Quality Grilling, BBQ, Camping, and Meat Recipes for the Home Cook

established in 2013 · 1,000+ Tested Recipes · Millions of Readers & home Cooks

Steak on a plate with a knife and fork.BeefBbq ribs on a plate with a fork.PorkRoasted duck with oranges and sage on a wooden cutting board.PoultryRoasted lamb with brussels sprouts and brussels sprouts.LambA salmon fillet on a black surface.Seafood
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Become part of the world’s best meat community! Our recipes are tested and perfected by real people—no AI, just passion for great food. Join thousands of readers who trust us for expert tips, mouthwatering recipes, and step-by-step guides that help you to cook like a pro. From grilling tips to smoky secrets, we send you the best recipes, guides, and expert advice to master every cut.

Cold-Weather Dinners That Don’t Let You Down

January calls for food that pulls its weight. These are the recipes readers are cooking on repeat right now — hearty, comforting, and built to work when it’s cold, dark, and you’re tired.

MEAT BASICS

Learn the Techniques That Make Meat Work

Recipes are great. Technique is what sticks.

We focus on the fundamentals that actually change how you cook meat — why a cut behaves the way it does, when to pull it, and how to fix it when something goes sideways.

If your last steak didn’t turn out like the photo, start here.

Go to Meat Basics →

From Nose to Tail

The best cooks don’t just know recipes — they understand the cuts.

We cook the whole animal — not just the popular parts.

Different cuts want different things: high heat, low heat, time, or smoke. When you cook them the way they’re built to be cooked, dinner gets better.

Start with the animal:

Know the animal. Learn the cuts. Cook without guessing.

Welcome to the Meat Labs

Most people don’t mess up meat because they’re bad cooks. They mess it up because no one ever showed them what ‘done’ looks like.

All of our recipes, guides, and reviews are built to answer the same question: What actually works when you’re cooking meat at home?

This is where recipes get tried, tweaked, and cooked again by real people, in real kitchens, with real groceries on the line. We’ve been doing this since 2013. Thousands of recipes. Every cut you’re nervous about. Every mistake you don’t want to make twice.

We test because we’ve been the ones who overcooked the steak and dried out the chicken. Each recipe here exists because we figured out why something didn’t work — and fixed it.

The goal is simple: give you the confidence to cook meat, whether you’re firing up a smoker or just need a reliable dinner in the oven. You cook. You learn. Dinner gets better.

Learn More & meet the team

Browse by Protein

Whether you cook one cut on repeat or want to branch out, this is where to start.

Beef Recipes

Steaks, roasts, and braises cooked with control — because timing matters more than recipes.

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Pork Recipes

Juicy, properly cooked pork — without the fear of drying it out.

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Poultry Recipes

Chicken, turkey, and duck cooked juicy — and safely — every time.

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Lamb Recipes

Lamb made approachable — from weeknight dinners to proper roasts.

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Seafood Recipes

Seafood cooked perfectly — using sight, touch, and timing.

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Meat done right. Every time

Meat done right means cooking meat to the correct doneness for the cut, using the right heat and timing, so it stays juicy, flavorful, and works in real home kitchens—without guesswork.

Learn the Skills That Make Meat Work

ALL-TIME FAVORITES

What Readers Come Back For. These are the recipes people save, share, and cook again.

Not trends. Not one-offs. Recipes that earn a permanent spot in the dinner rotation.

The Latest Recipes