Paula: Do you know the difference between ragu and Bolognese? There isn’t one! Technically they’re both defined as a full-bodied meat sauce, often enhanced with wine or cream. Bolognese sauce is named after the northern Italian region Bologna, where it’s a staple. I went with Bolognese for this recipe because, you know, alliteration. My point is: full-bodied meat sauce.

Scott: I love the idea of using a smoked shoulder (or butt) as the meat component of this robust sauce. The smoke acts like an extra ingredient to kick the flavor up a notch.

Margaritas go great with tacos just as surely as weekend afternoons go with smoked butts. For your Cinco de Mayo celebration this year, we recommend serving up some delicious skirt steak tacos with our twist on the classic margarita.

Paula: Hey speaking of smoked shoulder and Sunday Funday, this is my go-to method for producing tasty, falling apart tender results with minimal effort or ingredients. In other words, how to nail an ideal Sunday dinner while you enjoy the afternoon. First, season the shoulder with an aromatic blend of red spices (aka Pork Perfect), I like to do this at least 4 hours (or up to 12 hours) in advance. Then, smoke the meat while you pull weeds, drink a beer or two, pet the dogs, practice air guitar. Finally, during the last hour of cooking, baste the pork every now and then with a killer barbecue sauce (aka Tupelo 2-Step).

Paula: Skillet-grilling has become my go-to method for capturing the best of two worlds: the seductive aromas of cooking over fire, and delicious pan drippings created during oven roasting. Why forfeit those flavorful juices to the fire? This chicken is a perfect example, as the fat renders over the heat, the sultry red spices and sizzling herb sprigs infuse the drippings with awesome flavor.

Scott: Yes. I have a cast iron skillet that I love to use on the grill. The combination of live fire cooking and cast iron is so alluring and when it comes to chicken, the skin and tasty bits scraped from the bottom of the pan are almost the best part. Love those tasty bits...