Paula: I am totally into one-skillet dinners on the grill these days. Whether it’s chops, steaks, or something that catches my eye at the fish counter, there’s something delightful about searing you protein in a preheated skillet, adding a mess of seasonal vegetables, finishing with fresh herbs and an acid like citrus juice or vinegar, and then serving the meal straight from the sizzling pan. Also: I love the firm texture and rich flavor of Gulf Coast Grouper.

Scott: Cooking in a cast iron pan over live fire is one of my favorite things. I love the char and the smoke you can achieve with this method - plus it won’t stink up your kitchen. As a pro tip, test to make sure your cast iron pan will fit on the grill with the lid closed so you can capture some of that yummy smoke flavor.

Charred citrus juice, an ancho chile spirit (Ancho Reyes), and a spicy rim make this margarita a force to be reckoned with. If you can't find Ancho Reyes, swap in an equal amount of tequila or mezcal for a less spicy (but still spectacular) result. A mix of citrus varieties may result in a different yield, but don't fret, you'll measure 2 ounces for each round of drinks (and you can drink any leftovers).

Like chicken breasts, pork tenderloins are a proverbial blank canvas. They’re easy to prepare, meld with any number of flavors; but the cut is lean and dries out if over cooked, so how do you keep them interesting?

First: generously season the tenderloins with fresh herbs and Holy Garlic, our unabashedly robust seasoning. Second, wrap the tenderloins in paper thin slices of prosciutto (or serrano ham). The cured pork insulates the meat from the heat, and bastes it with a deeper smoky nuance. Note that you’ll want to refrigerate the wrapped loins for at least 30 minutes before cooking (this helps the prosciutto meld to the pork). After that, the cook process shouldn’t take more than 25-30 minutes.

Our take on the classic combo of tender and tangy pulled pork and crunchy cabbage slaw begins with a recipe for Easy Smoked Pork Shoulder. Season the meat with Pork Perfect and swap out Tupelo Two-Step for Cousin Vinegar Carolina-Style Barbecue Sauce, using the latter to baste the pork every 30 minutes as it smokes. Allow the cooked meat to rest at least 30 minutes, until it’s still warm but not hot, before shredding it with two forks; season with additional Cousin Vinegar as desired for a tangy kick. The pulled pork can be prepared and refrigerated up to 3 days in advance; just warm it in a baking dish or Dutch oven at 325 F until it's heated through.