Pork

As the other white meat, pork has almost become chicken. It's everywhere and very affordable. However, with the emphasis on creating a "low fat" meat, pork's flavor has been compromised. Here are some tips to keep the flavor:

If your grilling or roasting in a hot (>300°) environment, seek out cuts like loin or tenderloins. They cook up fast and are best suited for this type of cooking.

A pork loin roast makes great pork chops, and you control how thick they are.

Become familiar with pork tenderloin. This is the most overlooked cut of meat anywhere. It's tender and more flavorful than loins. Many tenderloins are available already marinated. You can do that or make your own marinade. The tenderloins can be sliced to make medallions, they can be cooked whole, they can be flattened out—they're all good.

Everybody loves ribs. Check out the recipe section for some great rib ideas.