Lobelís of New York
The high-end New York butcher shop is the place for everything from dry-aged, USDA Prime porterhouses to pasture-raised whole pigs to free-range geese. Youíll pay a pretty penny, but youíll have magnificent fresh meats delivered overnight.
Located in Cheese Country (a.k.a. Wisconsin), Madison favorite Artamos offers delectable cuts from nearby farms and those in surrounding states. Donít miss its grass-fed lamb legs, certified organic bone-in rib eyes, and, of course, bratwursts.
In 1969, Minnesota native Bill Niman bought a ranch in Bolinas, California. The meats he produced were an instant hithis pork became a staple of the Chez Panisse menu early on. The number of Niman cutsand fanshas only grown over the years.
When supplying seafood to many of Manhattanís best restaurants, Wild Edibles uses a lot of East Coast catches. But buyers like Le Bernardin and Union Square Café demand that it carry delicacies from across the globeand you get to reap the benefits.
10th and M Seafoods
This Alaska fish purveyor has worked with local fishermen for more than 60 years. Yes, it sells plenty of Alaska King Crab, but donít overlook its other fresh catches, such as wild salmon and halibut.
Catalina Offshore Products
Sea urchins are the specialty of the house, but Catalina offers plenty of other Pacific Coast commodities, including sushi-grade salmon and tuna steaks that would be sublime seared over charcoal.
Extruded: Kothur Coconut Shell Charcoal
This Indian importmade of extruded coconut shellprovides the perfect amount of heat for meats that take longer to grill, like lamb and poultry.
Briquettes: Kingsford Charcoal
Forget the Match Light variety; the original Kingsfordthe definitive briquettehas been a favorite since the 1920s, when Henry Ford started making the briquettes out of wood scraps left over from Model T production.
($11 for 18 lbs, amazon.com)
Lump: Royal Oak Natural Wood Charcoal
The darling of charcoal elitists, lump (natural) charcoal burns hotter and longer than briquettes. This all-natural variety from Royal Oak can be a bitch to light, but it promises earthy, additive-free flavors.
($14 for 20 lbs, outdoorcooker.com)
Western Flavor Smoking Chips
To give grilled meats a trace of apple, cherry, or maple, add a foil-wrapped pouch of these Texas-produced chips to a coal or gas grill. Toss the protein on the grill when the wood bits start to smolder, and wait for the rustic undertones to kick in.
($4 for 2 lbs, woodinc.com)
Western Hickory Cookin Chunks
Most hardwoods are meant to enhance the firepower of charcoal or gas with depth of flavor, but these chunks can also be used as a wood grillís primary fuel. The rich tones of the hickory mesh particularly well with beef and lamb.
($7 for 10 lbs, woodinc.com)