Hy-Vee Recipes and Ideas

A low heat for a long time—that's usually what it takes to get this cut of meat fork-tender. But did you know you can get the same result from the grill? (High five!) Just marinate the meat and baste while you grill it over indirect heat. You'll see exactly what we mean.

Flank and skirt steak are less expensive than steak but they have all the same great flavor. In fact, if you need to feed a crowd, try steak sliders and discover how to turn a 2-pound beef flank steak into 16 BBQ sliders.

Tired of chicken? Stock up on inexpensive pork chops. These nutritious cuts are high in protein and contain a good dose of B vitamins. For grilling, sear the chop over direct heat, then turn the chop and cook over indirect heat until the internal temperature reaches 145 degrees F.

Drumsticks are easy to cook, affordable, kids love to eat them—what's not to like? And if you pick up a side of mac & cheese and green beans ... well, we call that winning Sunday dinner.

We love pork shoulder, especially when it's roasted on the grill for hints of smokiness. Or toss it in the slow cooker for some barbecued pulled pork sandwiches or tacos. 

Arguably the most flavorful part of the chicken, the thighs are not only inexpensive, they're also more forgiving when it comes to accidentally overcooking. In other words, they stay tender and juicy.

Cooking a whole bird is a win-win. It's the least expensive and provides everyone with their favorite cut of chicken.