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. They’re rich in intramuscular fat, which means they’re rich in flavor. It also means they’re forgiving—they don’t dry out easily, letting you get a deep char without worrying that you’re missing your narrow window of perfect medium-rare. And because we typically slice the meat thin (so you won’t gnaw on that fat), there’s a ton of surface area to let bold marinades and rubs announce themselves. As a bonus, these cuts are often less expensive than standard grilling fare, so you get that extra flavor without paying for it. Here are four recipes that transform braises into summer grilling favorites.