About Jamie Purviance

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer. His work has appeared in Bon Appétit, Better Homes & Gardens, Cooking Light, Town & Country, and the Los Angeles Times. He’s also the author of more than a dozen cookbooks, including James Beard award finalist Weber’s Way to Grill. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest. @jamiepurviance

Strips of Korean beef barbecue on a platter, garnished with green onions and sesame seeds.

Korean Beef Barbecue

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Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

A grilled lamb burger patty on a bun with cucumber, tzatziki, and greens.

Grilled Lamb Burgers

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Dare you to try something different from your usual summer grilling routine. These lamb burgers are juicy, tender, and filled with flavor from herbs and spices.

Two slabs of honey teriyaki ribs, one partially cut into ribs on a sheet of parchment.

Honey Teriyaki Ribs

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Sweet meets savory in these honey teriyaki ribs that walk the line perfectly in terms of balanced flavors. The most sweetly irresistible ribs we’ve tried. See for yourself.