Sweet and smoky burnt ends are a Kansas City barbecue delicacy traditionally made from the fatty point of the brisket. This recipe turns that tradition on its head and instead uses fatty and tender pork belly. You can eat pork belly burnt ends on their own, on a bun, in tacos, or for a truly decadent experience, use them as a topping on a burger! Check out this recipe from our friend and ambassador BBQ Tourist below.
Skirt steak is a delicious cut for the grill. While it is full of flavor, it is also tough and fibrous, so marinating for a few hours or more is your best bet. This cut is also a thinner cut than most other steaks and typically requires only a few minutes over direct heat on the grill.
The bavette is a soft and juicy cut of steak that lends itself to cooking on the grill. While it is not as well-known as a ribeye or New York strip, the bavette is tasty and easy to cook. Serve it with a flavorful chimichurri sauce with tons of fresh herbs and spices and your family will be in for a treat.