Confession time: I have never grilled lamb. I’ve devoured it with gusto at Barbecue University and on the set of Steven’s TV shows. But grill it? I’m embarrassed to say no.

So, when Holy Grail Steak sent us a gorgeous Sonoma County rack of lamb that was raised in the heart of California’s wine country, well, what better way to get started?

This brisket is pre-smoked. Steven Raichlen Planet BBQ starts with a whole packer brisket, rub it with plenty of coarse salt, black pepper, and spices, then smoke it low and slow over smoldering oak for umpteen hours. The result: crusty bark, fork-tender meat, luxurious slices of barbecue fit for royalty. Bonus: Your whole house will smell like you stayed up all night tending your smoker or will smell like your favorite barbecue joint. (Don’t worry: Your secret is safe.) Make sure to hold back some leftovers for awesome brisket hash for breakfast or killer sandwiches for lunch.

It’s easy to take meatballs in nearly any flavor direction you desire—from Korean bulgogi with a gochujang-based barbecue sauce to Philly cheesesteak meatballs to Buffalo chicken bites. Serve them as appetizers or as a main course.

Meatballs can be steamed, baked, boiled, sautéed, fried, or grilled. It’s no secret which method we prefer. We love the way wood smoke permeates these delectable morsels. Below are our tips for making the best meatballs as well as some of our favorite recipes.