Chad Colby

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

Ask your butcher for a whole leg, which will include part of the sirloin.

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.