Learn to Braise, Become the Block's Grilling MVP

Father's Day is here, people! [View this email in your browser]( [Bon Appétit Newsletter Banner Pink]( 4 Recipes for Grilling the Meats You Usually Braise There’s a good chance that the last time you bought pork shoulder, there was a chill in the air, snow on the ground, and you were looking for an excuse to stay inside and nap while your dinner spent hours in the oven. But there’s no law that says the cuts many of us associate with braising—like brisket, lamb shoulder, and short ribs—have to go low and slow. In fact, a quick trip to the grill is a surprisingly great way to let them shine. [Advertisement]( [Powered by LiveIntent]( [Ad Choices]( A Two-Zone Fire Is the Secret to Not Setting Grilled Food on...Fire Slow-mo grilling advertisements are always full of roaring flames and meat sizzling against ripping-hot metal. It makes grilling seem like it should be intense. All. The. Time. But here’s the thing that any accomplished griller will tell you: A grill shouldn’t be the same temperature across the entirety of the grate, because we don’t cook all foods at the same, high temperature. The Basically Burger Grilled Spiced Snapper with Mango and Red Onion Salad Charred Cabbage with Goat Cheese Raita and Cucumbers Head-On Prawns with Chile, Garlic, and Parsley Date Night Pork Chop Grilled Pork Tenderloin with Peach-Mustard Sauce [Advertisement]( [Powered by LiveIntent]( [Ad Choices]( [More From Bon Appetit]( [Separator line] Subscribe Now! Get it while it’s hot – Enjoy 1 year of Bon Appétit for only $15 [SUBSCRIBE]( SIGN UP FOR OUR NEWSLETTER [Bon Appétit]( Follow Us [social-facebook]( [social-pinterest]( [social-instagram]( [social-twitter]( [social-flipboard]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2018. One World Trade Center, New York, NY 10007. All rights reserved.