Meat Recipes

Damaris' Southern-Style Chili

Video | 04:24

Damaris adds a surprise --peanut butter -- to her Southern-Style Chili.

Party-Time Beef Tenderloin

Video | 03:53

Ree prepares her favorite beef tenderloin for a 'friend'ly dinner party.

Jeff's Carne Asada Burrito

Video | 03:31

Sandwich King Jeff heads south of the border with his Carne Asada Burrito.

Rosedale's Asian Pork Ribs

Video | 03:26

The Rosedale Diner's Asian barbecue pork ribs are sticky-sweet favorites.

Ree Drummond's Perfect Pot Roast

Video | 04:14

Watch The Pioneer Woman’s Ree Drummond crack the code to making the perfect pot roast. The meat in this dish is so tender it falls off right off the bone. To make this dish follow these steps. 1. Preheat the oven to 275 degrees F. 2. Generously salt and pepper the chuck roast. 3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 7. Add in the onions and the carrots, along with the fresh herbs. 8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Guy Gets Sticky Pigtails

Video | 02:29

Guy gets down and sticky with 'pigtails' at a Long Beach, CA, gastropub.

Chili Roundup

Video | 04:15

Tyler Florence whips up Tyler's Texas Chili with his blend of chili powder.

Olive-Garnished Lamb Chops

Video | 03:33

Guy grills marinated T-bone lamb chops to serve with fresh olive tapenade.

Tyler's Tuscan Stuffed Ham

Video | 04:03

Tyler roasts a fresh ham with Tuscan bread stuffing over an open fire.

Barbecue Mini Meatloaf Muffins

Video | 04:19

Rachael tops her kid-friendly meatloaf muffins with salsa barbecue sauce.

Beef in the Heart of Texas

Video | 02:48

The teams have to carve up cow hindquarters on their stop in Forth Worth.

Low Country Tea-Smoked Pork

Video | 03:09

Guy gets the lowdown on Low Country pulled pork at Geechee Girl Rice Cafe.

Dad's Day Baby Back Pork Ribs

Video | 03:57

For his "Dad's Day," Jaime barbecues baby back pork ribs for the guys.

Jerk Pork Antonio in Nags Head

Video | 03:46

Tortuga's Lie in Nags Head features pork dishes with a Jamaican twist.

White Barbecue Pork Sandwiches

Video | 04:38

Giada adds a Southern-style white barbecue sauce to spicy pork sandwiches.

Broccoli Cheese Soup With Ham

Video | 03:25

A generous amount of ham adds smoky goodness to Ree's Broccoli Cheese Soup.

Sandra Lee Makes the Greatest Shrimp and Grits Ever

Video | 04:31

Sandra Lee says all good Southern food starts with bacon, and her Greatest Shrimp and Grits Ever is no exception. She sautes half an onion with three chopped-up slices of bacon. To save money, Sandra recommends buying frozen shrimp instead of fresh. She adds the cleaned shrimp to the saucepan, adds salt and pepper, and gives it a good stir. Next she adds a generous helping of salt and one cup of instant grits to four boiling cups of water. She recommends whisking the water before adding the grits to keep them from clumping up. Turning her attention back to the shrimp, she adds one tablespoon of lemon juice, two teaspoons of hot sauce, one tablespoon of butter and a bit of parsley. For truly Southern grits, Sandra adds a quarter cup of mayonnaise and whisks it in. It’s time to dish up some shrimp and grits.

Ree's Creamy Cheddar Grits

Video | 01:57

Ree makes her Creamy Cheddar Grits as the perfect side dish to beef stew.