Beyond the Usual Suspects: Sunny Anderson’s Underrated Meats You Must Grill This Season

When the grill is hot, our instincts tend toward comforting favoritespork chops, tender ribs, ribeyes, tenderloins, and, naturally, the good ol’ hamburger. These classic favorites have gained their notoriety, time and again providing us that distinctive sizzle and savory smell we equate with good times and full plates. But just outside the realm of these crowd-pleasers is a universe of equally alluring cuts that are worthy of a moment in the smoky limelight. That’s what Sunny Anderson, the vibrant host of BBQ Brawl, wants to remind us. Her message is simple: break free from the norm and get to know the under-appreciated meats that can make your next cookout truly legendary.

Sunny Anderson is not here to steal away your go-to steaks or burgers; she is encouraging everyone to broaden their palate and relearn what grilling can do. With her signature energy, she promotes trying things outnot out of the need for novelty, but because these “undersung” meats contain rich flavors and textures too often left untapped. In an interview, Anderson spoke enthusiastically about the thinner cuts of meat, the type that backyard grillers tend to overlook fearing they’ll burn too quickly or become tough. “Thin cuts of meat, even the flank steak. people don’t grill it because they’re afraid of messing it up,” she said. Her observation resonates, for it is true: we usually shy away from these cuts not because we lack interest, but timidity.

What Anderson provides is not so much culinary instruction; it’s urging to push beyond that fear and have fun with exploration. She knows the grill as a function of cooking, not just a piece of equipment it’s a place where creativity happens. Her philosophy is one of flavor, self-assurance, and the excitement of learning something new. Through her friendly style of teaching, she encourages us that the most fulfilling barbecue experiences are not perfection; they’re about curiosity, patience, and the willingness to experiment.

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1. Welcoming the Beauty of Thin Cuts

Sunny Anderson celebrates the frequently underappreciated beauty of thin cuts of beef such as flank and skirt steak, inviting home chefs to welcome their possibility instead of dreading their delicacy. These lean choices, despite being notorious for being finicky to cook, provide bold, beefy taste and tasty tenderness if cooked appropriately. Anderson sees them not as challenging but as gratifying cuts that require only a little TLC and compassion. Her method substitutes confidence for fear, demonstrating how careful planning turns basic ingredients into something sublime. With proper technique, these lowly cuts of beef can challenge the best steaks, illustrating that great cooking is a matter of technique, not price.

• Emergencies underrated thin beef cuts like flank and skirt steak.
• Dispels the myth that lean cuts are too hard to prepare.
• Focuses on depth of flavor and tenderness possible with proper handling.
• Inspires confidence and curiosity among home cooks.
• Advocates balance and thoughtful preparation over complexity.
• Introduces marinades as natural tenderizers and flavor enhancers.
• Refers to marinades as insurance against dryness and flavor flatness.
• Positions cooking as a reflective activity, combining patience and imagination.
• Underlines that culinary success is derived from attention, not expensive ingredients.

Anderson’s philosophy is built around turning day-after-day cuts into evening-remembered meals with the help of intention and technique. Knowing how to work with lean beef allows cooks to gain levels of flavor and texture far beyond the fundamental levels. Her message gives one confidence: great outcomes are the result of care, not complication.

Marinade is at the core of her method an indispensable instrument for protection as well as building up. Albeit more than a flavor topping, it is a tenderizing armor that coats the meat with vibrant spices, herbs, and acids. Anderson compares the process to bathing the steak “in rich ingredients,” with the result being juicy, fragrant steaks. The intention isn’t to complicate but to lift by balance, and the natural flavor of the beef shines through. With a bit of patience and proper preparation, these lean cuts are culinary stars that pay attention back with unforgettable flavor.

Anderson’s go-to marinade inspiration is in the form of a personality-packed chimichurri-style sauce. She stacks fresh parsley and cilantro for brightness, garlic and onion for depth, and Hungarian hot paprika for a warm, earthy punch. The end result is a vibrant green marinade that revitalizes the steak with every bite. As it grills, the herbs caramelize just enough to give off their oils, building a flavorful crust over the succulent center. For anyone uneasy about grilling thinner cuts, this method turns fear into glory, demonstrating how even humble ingredients can produce restaurant-worthy results.

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2. The Whole Chicken Revolution

Sunny Anderson’s “Whole Chicken Revolution” encourages home cooks to reimagine the glamour and drama of grilling an entire bird. Far too often bypassed by faster cuts, the whole chicken is a show-stopping centerpiece when grilled over open fire golden, scented, and irresistibly juicy. Anderson insists that grilling a whole bird is not simply about taste; it’s about experience and presentation. A perfectly roasted chicken, dripping with smoky caramelization, turns any backyard barbecue into a party. It’s the type of dish that’s indulgent without being intimidating, capturing the essence of comfort food with the excitement of outdoor preparation.

• Promotes grilling whole chickens as a juicy, presentation-worthy centerpiece.
• Showcases the simplicity of open-flame cooking for deep aroma and texture.
• Emphasizes the showmanship and simplicity of a perfectly roasted bird.
• Introduces several grilling methods for various styles.
• Beer can method infuses moisture and crisp skin.
• Rotisserie grilling provides slow, even tenderness all over.
• Spatchcocking method provides faster cooking and smoky flavor.
• Stresses versatility and satisfaction in each method.
• Redefined the entire chicken as both timeless and innovative grilling staple.

For Anderson, grilling an entire chicken is both gastronomic showmanship and pragmatism. It’s a chance to minimize waste on each portion of the bird and adopt cooking techniques that marry convenience with sophistication. The process indulges in the sensory enjoyment of grilling aroma, texture, and that ever-impressive golden finish.

Every technique she suggests has its own appeal. The beer can method keeps meat juicy and skin crunchy, while rotisserie grilling ensures uniform cooking and intense flavor penetration. In weeknight or quicker meals, spatchcocking is her preference flattening the bird to create a more equal surface area and smoky penetration. These methods demonstrate that a whole chicken can be as easy as it is spectacular. Anderson’s philosophy ennobles the marriage of flavor and flair, inviting cooks to transform the mundane into the magnificent. After all, nothing brings people together under the grill like the image of a perfectly roasted bird.

The genius of grilling a whole chicken is its versatility. Anderson advocates for several techniques that reveal different aspects of flavor and texture. There’s the classic beer can technique, which keeps the bird moist from the inside out while producing an impossible-to-resist crispy exterior. Next is rotisserie grilling a slow, steady roast that ensures tenderness all the way through. And for those looking for smokiness and speed, the spatchcocking method is a winner. By butterflying the chicken, you expose more of its surface to the flame, so every inch is kissed by the fire. Each method has its own pleasure, demonstrating that entire birds need much more time on the grill than they normally receive.

One of Anderson’s best creations, her citrus can chicken, is quintessentially her creative self. Rather than the traditional beer, she uses a malty lemon-lime drink to steam and flavor inside. The actual magic, however, lies in the glazea combination of honey, Worcestershire sauce, lemon zest, thyme, and additional bright lemon-lime flavor. While the chicken is cooking at about 325°F, the glaze caramelize layer upon layer, leaving an aromatic lacquered finish that can’t be ignored. The end result is a sensory work of art: crunchy skin, juicy meat, and layers of citrus-sweet flavoring that make each bite sing.

Slow Cooker Mashed Potatoes

This recipe uses a slow cooker to create creamy, flavorful mashed potatoes with minimal effort. Peeled and cut potatoes are slow-cooked with garlic, milk, and broth until tender, then mashed with butter, cream cheese, and additional milk for a rich, comforting side dish perfect for any meal.

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Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2296.6 kcal

Equipment

• 1 Slow Cooker
• 1 Vegetable Peeler
• 1 Chef’s knife
• 1 Cutting Board
• 1 Potato Masher

Ingredients

  

Main

• 4-5 pounds russet or Yukon gold potatoes peeled and cut into 1/2-inch pieces
• 2 cloves of garlic smashed
• 1 1/2 teaspoons coarse kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth I use low-sodium
• For Mashing:
• 1/3 cup milk if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese softened (or 1/4 cup sour cream)
• Salt and pepper to taste

Instructions

 

• Peel the russet or Yukon gold potatoes and cut them into uniform 1/2-inch pieces to ensure even cooking.
• Smash the garlic cloves.
• Place the cut potatoes and smashed garlic into the slow cooker.
• Add 1 1/2 teaspoons coarse kosher salt, 1/4 teaspoon black pepper, 1 cup milk, and 1/2 cup chicken broth to the slow cooker. Stir to combine.
• Cover and cook on high for 3-4 hours or on low for 6-8 hours, or until the potatoes are very tender and easily pierced with a fork.
• Once cooked, carefully drain any excess liquid from the slow cooker, reserving a small amount if the potatoes seem too dry.
• Add the softened cream cheese (or sour cream) and 2-3 tablespoons of butter to the cooked potatoes.
• Using a potato masher, mash the potatoes until smooth or to your desired consistency, being careful not to over-mash.
• Gradually add 1/3 cup of warm milk, if needed, until the mashed potatoes reach your preferred creaminess.
• Taste and adjust seasoning with additional salt and pepper as necessary before serving hot.

Notes

Potato Selection: Russet potatoes yield a fluffier mash, while Yukon Golds offer a creamier, buttery texture. Both work well; choose based on desired consistency.Garlic Flavor: For a deeper, mellower garlic flavor, consider roasting the smashed garlic cloves with a drizzle of olive oil before adding them to the slow cooker. This reduces the raw garlic pungency.Liquid Management: The potatoes will release moisture during slow cooking. Start with the recommended liquid amounts, but be cautious not to add too much additional milk during mashing to avoid soupy potatoes. Always warm any milk or broth before adding to prevent cooling the potatoes.Mashing Technique: Avoid over-mashing, especially with a food processor, as it can activate too much starch and result in a gummy texture. A potato masher or ricer is ideal for light, fluffy results.Enhancement: Cream cheese adds a lovely tang and extra richness. For a brighter flavor, use sour cream. Always adjust seasoning at the very end.

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3. Secrets for Masterfully Grilled Chicken Every Time

Mastering the grill to cook chicken to perfection is not as much about flavor or temperature as it is about knowing the small, careful steps that turn an ordinary dish into an extraordinary one. Sunny Anderson’s method is all about precise, tiny details that pay off in the end result. Her golden rule starts with preparation: carefully drying the chicken first before the grill. This overlooked step dries the skin so it crisps instead of steaming. The result is a delicious, golden-brown crust that traps juices and develops restaurant-level texture. Anderson’s technique is a demonstration that mastery comes not in technique but in care and attention.

• Preparation is what makes great grilled chicken.
• Always dry the bird before grilling for crispy, golden skin.
• Sealing with a dry surface sears rather than steams and enhances texture.
• Time to rest after grilling is crucial for moisture preservation.
• Take a minimum of 15 minutes for juices to re-distribute evenly.
• Cutting ahead of time leads to dryness and loss of flavor.
• Emphasize patience and accuracy, not mere speed of cooking.
• Simple, conscious techniques produce professional-grade outcomes.
• Anderson’s approach prioritizes intention at each step of cooking.

It is with these moments that Anderson makes his stand, declaring that the key to great grilled chicken is honoring each step along the way. From prep work to presentation, tiny gestures such as drying the skin or allowing the meat to rest decide whether the result is run-of-the-mill or remarkable. It’s an attitude that prioritizes restraint as much as flavor.

Resting the chicken after grilling is an exercise in restraint that is rewarded in tenderness and flavor. As the juices redistribute, the meat reaches a perfect balance of succulence and texture properties lost when in a hurry. Anderson reminds cooks that wonderful results don’t result from shortcuts but from care and timing. Whether roasting a whole bird or flipping thighs over the flame, these common-sense tips assure consistency and confidence every time. Grilling, she asserts, is both an art and a science a tango of heat, patience, and precision that coaxes even ordinary chicken into showstopping territory.

In addition to the technical movements, Anderson invites flexibility and playfulness. Whether you play with Middle Eastern-spiced za’atar seasoning or use her citrus glaze, the idea is to use the grill as your creative sandbox. She reminds us that grilling isn’t merely cookingit’s an adventure. The smoky smell, the suspense as the flames dance, and the delight of presenting a perfectly roasted whole chicken are all included in the pleasure. It’s a testament that mastery isn’t about stiffness; it’s about knowing how to make each point count.

Slow Cooker Pork Chops with Cabbage and Fennel

This recipe prepares tender pork chops slow-cooked with aromatic onions, sweet fennel, and hearty cabbage. The chops are seared for deep flavor, then simmered in a savory chicken broth and cream sauce until fall-apart tender. Finished with a touch of lemon, it’s a comforting and flavorful one-pot meal perfect for a relaxed dinner.

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Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2410.4 kcal

Equipment

• 1 Slow Cooker Capacity of at least 6 quarts recommended
• 1 Large Skillet Cast iron or heavy-bottomed for effective searing
• 1 Whisk
• 1 Cutting Board
• 1 Sharp Chef’s Knife

Ingredients

  

Main

• 4 1 ” pork chops
• 4 tablespoons extra virgin olive oil
• 2 medium onions cut into 1/4” slices
• 1 3/4 cups chicken broth
• 1/4 cup cream
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 large cabbage quartered
• 1 fennel bulb quartered
• 2 sprigs fennel tops
• 1 splash lemon juice

Instructions

 

• Slice onions into 1/4” slices, and quarter the cabbage and fennel bulb. Reserve fennel tops for garnish.
• Season the pork chops generously with salt.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until deeply golden brown. Remove and set aside.
• Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onions and sauté for 5-7 minutes until softened and lightly caramelized.
• Arrange the quartered cabbage and fennel bulb in the bottom of the slow cooker. Place the seared pork chops and sautéed onions on top of the vegetables.
• In a small bowl, whisk the flour into the cream until smooth. Gradually whisk in the chicken broth until well combined.
• Pour the broth mixture over the pork chops and vegetables in the slow cooker.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork chops are fork-tender.
• Once cooked, carefully remove the pork chops and vegetables. Stir in a splash of fresh lemon juice into the sauce in the slow cooker.
• Serve the pork chops and vegetables with the rich sauce, garnished with the reserved fennel tops.

Notes

Achieving a deep, golden-brown sear on the pork chops before slow cooking is paramount for developing rich flavor through the Maillard reaction; avoid overcrowding the skillet. When preparing the sauce, deglaze the skillet with a splash of broth after browning to capture all those delicious fond bits, enhancing the overall depth. Incorporate the flour and cream mixture gradually, whisking constantly to prevent lumps and ensure a smooth, velvety consistency. The cabbage and fennel will release considerable moisture and soften beautifully; layering them beneath the pork allows them to infuse with the meat’s juices. A final squeeze of fresh lemon juice brightens the dish significantly, cutting through the richness. Taste and adjust seasoning before serving. Consider adding a sprig of fresh thyme or a bay leaf to the slow cooker for an aromatic layer.

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4. Revamping Pulled Pork: The Four-Ingredient Miracle

Sunny Anderson’s four-ingredient pulled pork redefines what comfort cooking ease can be. From grill to slow cooker, she demonstrates that rich, satisfying flavor does not require fussy techniques or a multitude of ingredients. Her recipe honors simplicity and imagination, constructed on pantry staples that produce remarkable results. The idea is reassuringly accessible: with balance and patience, anyone can make a dish that tastes decadent but is effortless. Anderson’s version debunks the myth that fine barbecue needs a smoker or intimidating secret family recipe it’s evidence that excellent cuisine starts with creativity, not intimidation. 

• Reinvents pulled pork with an easy four-ingredient recipe.
• Demonstrates creativity with minimalism and clever technique.
• Employ’s a perfectly capable slow cooker for tender, juicy, hands-off cooking.
• Highlights peanut butter as a surprising but super-effective secret ingredient.
• Peanut butter brings creaminess, depth, and moisture retention.
• Salsa brings brightness, acidity, and freshness to offset richness.
• Combines convenience with complexity of flavor from pantry ingredients.
• Shows that fantastic barbecue doesn’t need specialized equipment.
• Invites confidence and experimentation in the home kitchen.

Anderson’s pulled pork shows that innovation in flavor lives on simplicity. Melding incongruous but harmonious ingredients, she presents a dish that is comforting as well as new. It’s a testament to the fact that culinary creativity does not always entail beginning from zero it oftentimes entails rethinking what you already have.

Her masterstroke lies in the fact that she uses peanut butter, not for sweetness but for texture and unification. It adds to the juiciness of the pork and imparts a rich, velvety texture to the sauce. Combined with store-bought salsa, the result is greater than the sum of its parts a harmonious combination of savory richness, bright acidity, and nutty subtlety. The slow cooker takes care of the rest, turning the ingredients into tender perfection. Anderson’s recipe is her cooking philosophy in a nutshell: approachable, frugal, and infinitely gratifying. It’s not merely pulled pork it’s a testament to the fact that well-considered simplicity can stand comparison to the complexity of any gourmet meal.

To create this humble masterpiece, Anderson begins with a pork shoulder coated liberally with salt, pepper, and cumin, though she invites substitutions such as fennel or other favorites. The seasoned pork is then immersed in the peanut butter–salsa mixture and allowed to slow-cook for some eight hours. As it cooks, the spices blend into something rich and layered, covering each strand of soft meat. When done, the pork nearly disintegrates under a fork, filled with the depth of savory and a whisper of nuttiness that makes it impossible to resist tasting again and again. To serve, Anderson recommends two standbys: over rich buttery mashed potatoes or wrapped inside warm tacos, both smothered in the rich sauce remaining in the cooker.

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5. The Spirit of Culinary Adventure

At the core of Sunny Anderson’s approach to cooking is a bold spirit of discovery. Her recipes transcend flavor they honor curiosity, confidence, and creativity in home cooking. Anderson encourages home cooks to release strict rules and find the joy in experimenting. Whether she’s reinventing a flank steak with chimichurri, roasting a golden whole chicken, or mixing peanut butter into pulled pork, her message is one: cooking need not be duty, but adventure. With an open mind and a playful heart, even the humblest ingredients can be turned into magical experiences.

• Fosters fearless, curiosity-based cooking.
• REETES creativity using simplicity and instinct.
• Comforts home cooks that failure can become discovery.
• Emphasizes the ability to repurpose familiar ingredients in new and innovative ways.
• Encourages cooking as a celebratory form of experimentation, not a stern science.
• Reshapes confidence as a learned craft developed in the process of practice and play.
• Authenticates cooks to use their senses and instincts.
• Transforms the kitchen and grill into arenas for self-expression.
• Establishes great food as the result of imagination, not perfection.

Anderson’s own enthusiasm is contagious, turning cooking from a chore into a creative exercise. She feels that confidence does not spring from duplicating precise recipes but from working with the unknown. To her, the kitchen is open space where each meal provides an opportunity to learn, adjust, and evolve. Her philosophy reminds us that the equipment we use whether it be a grill, a skillet, or a slow cooker is just a canvas for creativity. Anderson inspires cooks to get outside the box and find potential in each ingredient. Even unorthodox notions, such as peanut butter in pulled pork, illustrate how experimentation can lead to surprise and delight. She promotes an attitude in which taste and imagination stroll arm-in-arm, demonstrating that the most satisfying dishes arise out of curiosity rather than caution. In the end, her culinary spirit of adventure beckons all to cook fearlessly, taste intensely, and never get discouraged from discovering what can be done in the kitchen.

Ultimately, Sunny Anderson’s “underrated meats” philosophy transcends the recipes themselves. It’s about honoring the process of cookingthe scent of marinating herbs, the sear of meat on the grill, the patient silence of slow roasting. She encourages us to revisit the thrill of flavor and the pleasure of creating something wonderful for ourselves with our own hands. The next time you’re facing your grill, recall her words and push the boundaries beyond the familiar suspects. For, as Anderson demonstrates, the richest bites usually result from the slashes we used to missreformed, soft, and filling with the ecstasy of discovery.