I broil everything I can. Surprised that so few people do. Not that it's essential, but along with grilling, wouldn't that more closely simulate the earliest form of cooking? And the meat tastes so good. Anything too big to broil I'll bake. The carcinogen thing makes no sense to me and until it's tested on paleos I'll take my chances. Did prehistorics throw food in a crockpot or a skillet?

Burgers - Castiron.

Steak - Castiron sear 2 minutes on high each side, finish in 500 degree oven for 5 minutes. London Broil - Same, but roasted longer. Korean Short Ribs - direct heat on the electric grill. Roasts - Bake at 500 for 20 minutes, turn off oven, leave in for 2 hours.

Chicken - indirect heat on the electric grill (beer can chicken).

Sausage - Castiron.

Pork Chops - Castiron. Pork Ribs - wrap in foil twice, cook at 275 for 2-3 hours.

Basically... castiron.

What I do:

For burger steaks, I usually either cook them in a cast-iron skillet (with blackened seasoning!) or on my George Foreman grill.

For most red meat, chicken, and pork, depending on the cut, I like sauteing or roasting/baking best.

For beef or pork ribs, I usually boil then bake with either a no-sugar dry rub or a Paleo-friendly BBQ sauce.

Sausages - I usually do that in a cast-iron skillet, too.

I also really love soup. All kinds of meat is great in soup, and don't forget the slow cooker. A nice beef roast slow cooked in beef broth is amazing.

I won't give up barbecuing meat. Sorry. Not that I do it often. I usually use the oven and an oven probe for best results. A little pan searing for looks if necessary.

I'm partial to baking. Not a harsh technique and it tastes good.

Although for low carcinogen cooking it looks like anything with a lot of moisture like pressure cooking wins. I need to get one of those. Stephan Guyenet was flashing his bling bling a few weeks ago http://wholehealthsource.blogspot.ca/2012/06/pressure-cooker-for-21st-century.html

bling bling

Broiled...

(recipe here)

Baked in foil packets...

(recipe here)

Seared on the stove top then baked...

(recipe here)

Or, in the grok pot :D

(recipe here)

I use my cast iron skillet for most meats, but especially burgers.

I have been experimenting with the crockpot, mainly chicken, beef or pork roast. I try to use cuts with the bone in. Throw in some celery, carrots, onions, garlic, whatever for excellent bone broth. Bon appetite

I'm another devotee of the cast-iron skillet. I'll slice up some beef, throw it into a really hot skillet, and cook it fast. I can do it on all but the hottest days in the summer because it takes so little time for the skillet to heat up and the food's done so quickly. I also have an electric burner I can take outside if I'm serious about not creating heat in the kitchen, and don't feel like using the grill.

During cooler months I also do a lot of slow-cooking, especially with cheaper, tougher meats. One I love is brisket; I'll put it in my Dutch oven with a fistful of spices and let it gently simmer all afternoon. When it's done, I shred the meat and end up eating most of it scrambled with eggs, peppers and onions (machaca con huevos).

Occasionally, I'll do a pork or beef roast in he oven, and London broil is another big favorite of mine.

braise, braise, braise

I season (salt/pepper/etc), then bake at 195 (convection) until it's 110-115 degrees internal, and then grill in a hot skillet with fat until lightly browned on both sides. (Grill time is about 1.5 min per side) Most of the meat is rare-ish this way, instead of just the center. We do this for Rib-Eye, T-bone, NY strip.

Burger is turned into Chili. Chuck/7 bone is turned into pot-roast in a crock pot.

Boiling is the tastiest way to cook almost any type of meat in my opinion. Makes it the most tender.

Usually cast iron, here, but I will stick a frozen whole chicken in the crock pot in the morning with some sauce or oil or whatever, and it's falling off the bone by dinner. In the summer, though, it's the grill too often. I don't want that heat in the house...not sure what else to do. I have used the crock pot outside.

Sous vide - (vacuum packed in a waterbath) then either pan fried or blow torched to finish... Low risk of carcinogens, great flavour & texture.

When I cook meat, it's usually just for myself, and lighting charcoal to grill a single steak is more hassle than its worth. I suppose I could get a gas or electric grill, but I think they are a huge step down from charcoal, and at that point, I'm just as happy to saute the damn steak in a cast iron skillet and be done with it.

I also have a sous vide setup that I occasionally use to do a long cooking of tough meat at medium rare temperature. It's pretty cool to make a seared, medium rare chuck roast that's as tender as a filet.

I also roast meat in the oven (usually just poultry), and I like to braise meat and poultry in flavorful liquids, like wine, beer, hard cider, and stock.