Serves 4
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.

WHY THIS RECIPE WORKS:
Minneapolis taverns are famous for serving a sandwich called the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy recipe seemed easy enough—simply seal a slice of American cheese between two beef patties and throw it on the grill. But our burgers, cooked to well-done to melt the cheese inside, were dry and tough. Or worse, the cheese melted through the meat, leaving an empty cavern where the cheese had been. We wanted to figure out how to keep the Lucy juicy and hold the cheese inside. To keep the cheesy center of our recipe in place, we created a double-sealed pocket by wrapping a chunk of cheese inside a small beef patty and then molding a second patty around the first. Grilling the burgers over medium heat fully cooked the burgers and melted the cheese inside. Adding a panade—a mixture of bread and milk mashed into a paste—to the ground beef kept the burgers moist and juicy.

Serves 4
To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

WHY THIS RECIPE WORKS:
In order to achieve a respectable crust, the exterior of our Char-Grilled Steaks had to be dry. After trying numerous drying-out methods, including salting and aging, we considered the freezer. The freezer’s intensely dry environment sufficiently dehydrated the steaks’ exteriors, and since we were only freezing them for a short time, the interiors remained tender and juicy.

We rubbed the steaks with a mixture of salt and cornstarch before freezing. The salt assured they were well-seasoned, and cornstarch—a champ at absorbing moisture—allowed us to cut the freezing time in half.

Serves 4
To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

WHY THIS RECIPE WORKS:
In order to achieve a respectable crust, the exterior of our Char-Grilled Steaks had to be dry. After trying numerous drying-out methods, including salting and aging, we considered the freezer. The freezer’s intensely dry environment sufficiently dehydrated the steaks’ exteriors, and since we were only freezing them for a short time, the interiors remained tender and juicy.

We rubbed the steaks with a mixture of salt and cornstarch before freezing. The salt assured they were well-seasoned, and cornstarch—a champ at absorbing moisture—allowed us to cut the freezing time in half.

Serves 4
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.

WHY THIS RECIPE WORKS:
Minneapolis taverns are famous for serving a sandwich called the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy recipe seemed easy enough—simply seal a slice of American cheese between two beef patties and throw it on the grill. But our burgers, cooked to well-done to melt the cheese inside, were dry and tough. Or worse, the cheese melted through the meat, leaving an empty cavern where the cheese had been. We wanted to figure out how to keep the Lucy juicy and hold the cheese inside. To keep the cheesy center of our recipe in place, we created a double-sealed pocket by wrapping a chunk of cheese inside a small beef patty and then molding a second patty around the first. Grilling the burgers over medium heat fully cooked the burgers and melted the cheese inside. Adding a panade—a mixture of bread and milk mashed into a paste—to the ground beef kept the burgers moist and juicy.

Serves 6 to 8
A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well. If you plan to make the Cuban sandwiches (see related recipe), slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped tightly, it will keep in the refrigerator for several days.

WHY THIS RECIPE WORKS:
For our Old-Fashioned Roast Pork recipe, we skipped lean loins and opted for deep-flavored and inexpensive pork shoulder or Boston butt, which we flavored with a classic roast pork spice rub. Cooking the roast in a low oven for seven hours rendered the fat and softened our roast pork’s tough connective tissue. And for easy slicing, we refrigerated the cooked roast overnight until firm.

Serves 6 to 8
Flap meat is sold in different configurations: as whole steaks, strips, and pieces. For this recipe, buy a whole steak and cut it into 2-inch pieces yourself. You’ll need a metal steamer basket and five 10-inch skewers.

WHY THIS RECIPE WORKS:
Browning our Slow-Cooker Barbecued Beef Tips in a skillet not only improved the flavor and texture of the beef, but also created the foundation for a concentrated sauce that would become a main component of the dish. To get a grilled flavor, we needed to keep the meat away from the juices in the slow cooker. Elevating the steak tips on an inverted steamer basket kept them out of the liquid while they cooked, while skewering the meat ensured that it cooked evenly.

A mixture of tomato paste, soy sauce, and brown sugar seasoned the meat, and waiting to apply it until after we browned the beef ensured that the rub didn’t burn.

Serves 4
Other thin steaks with a loose grain, such as skirt or steak tips, can be substituted for the flank steak. If using a gas grill, grill the steak covered for maximum heat output.

WHY THIS RECIPE WORKS:
The idea is to get steaks “drunk" in a potent marinade of bold ingredients—typically soy sauce, Worcestershire, garlic, and of course, liquor—before grilling. We tried several drunken steak recipes, but the flavor was all over the place—some steaks were barely tipsy while others had us picking a designated driver. We wanted our recipe to fall somewhere in the middle of these two extremes. Loose-grained steaks, like the flank steak in this recipe, absorb more marinade, and thus more flavor, than tight-grained steaks. Scoring the surface of the meat with shallow slashes allows the marinade to penetrate into the steak without compromising the interior color or texture. The marinade’s sugar content (from the tequila and the sugar) encourages a crust to form on the steak when it’s grilled. Patting the steak dry before cooking also facilitates the formation of the crust. Since the flavor of the marinade is dulled a little during cooking, we refreshed the flavor by drizzling a bit of reserved marinade over the rested and sliced cooked steak just before serving.

Very good