HACK Your BBQ!

You already know that meat plus fire equals magic. Now is the season to marinate in these next-level secrets to raising your grill game.

F I R ST, B UY QUALITY MEAT The “manager’s special” bin at Meat Mart is fine if you’re just flipping some sliders. But to join the grill-master pantheon, look to higher powers.

AMERICAN WAGYU STEAKS

from SNAKE RIVER FARMS

Sure, you might need to remortgage to fund feeding a crowd with filets and strips from these Idaho-based sorceror ranchers. So get a load of that deep marbling and buttery tenderness and call the bank already! snakeriverfarms.com

KING CRAB LEGS from PIKE PLACE FISH MARKET

Yep, the Seattle seafood purveyor that famously tosses fish can also toss you (via Goldbelly, that is) the kaiju-size crab legs and claws you’ve seen hauled out of the deadly Bering Sea on TV. pikeplacefish .goldbelly.com

PORK RIBS AND SHOULDERS

from WHITE OAK PASTURES

If you’re into pastured Old World pork breeds, such as Berkshire and Tamworth, then this hog-coddling Georgia family farm is for you. To put it another way, do you like pork that actually tastes like something? whiteoakpastures.com

TURKEY WINGS from HERITAGE FOODS Face-size turkey wings cook so well on the grill or smoker, and since guests crowd around for the next batch, you don’t need to provide plates! Pssst, each order also includes two meaty tails to hoard for yourself. heritagefoods.com