Recommendations

Marinate or Brine all the meat.
Don't cook anything all the way done, or it is tough and dry.
Garlic is always good, more garlic is better. :)

Roasts - Rump! or London Broil

Steaks - Sirloin, just marinate and sear it to Rare Perfection! Yum!

Liver - I don't particulary like liver, but this is really mild.

Short ribs and Soup bones (which are shank pieces) are really good braised, 
and they are cheap.

Jalapenoe Salami is very tasty, and not hot

Brine/Marinade for Sirloin Steaks:
1/4 cup salt
2-3 quarts water
garlic cloves, crushed
lime, juice and rinds
blackening spices

Mix it all together, pour over steaks,
let sit for about 4 hours or so,
pat steaks dry, dust with garlic powder
and more blackening spices,
sear lightly, enjoy.