What are good cuts of meat to bbq?!
What are good cuts of meat to bbq?
Answers:
When grilling meat, the cuts that make the best BBQ meat are the most tender portions. Look for rib eye and porterhouse steaks, as well as the classic t-bone and strip steaks. Meat cut from the tenderloin, such as filet mignon, is the most tender, but also the most expensive.
Avoid skirt steaks or flank steaks. These cuts don't make good BBQ meat choices since they have little marbling and are usually pretty thin. If you do use them, make sure to marinate well and be careful not to overcook them.
You can buy your BBQ meat a few days before you plan to use it. Storing it in the fridge for a couple of days can help to age it and make it more tender after its cooked.
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Source(s):
http://www.bbqrecipesecrets.com/bbqmeat....
bbq as in low temperature (200 to 250F) for long time (5+ hours)...
Beef: Brisket, shoulder clod
Pork: Boston butt (actually shoulder), pork ribs
Chicken is good, but you should really brine it first or buy your chicken from wal-mart. Wal-mart sells Tyson chickens that have been injected with broth.
For grilling - high temperatures, short time (under an hour)
Beef: Steaks - ribeye, filet, T-bone, porterhouse, Tri-tip
Pork: ribs and country style ribs are good
Chicken
tri tip is the best, but it is hard to find unless you are in ca
"The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost."
the best has to be sirloin of course it can be pricy but totally worth it. What you have to do if yuou have this problem is get a GOOD BUTCHER!!! my dad is a butcher and he brings home REALLY GOOD CUTS and it doesnt matter what cut you use.. but what most people dont know is that HOW you cook it affects it. if you cook it too fast with super high flames, it will either burn or get dry on the inside and you dont want that. what i recommend is some good boneless chicken breast, marinated overnight, and also any regular meat, also marinated,. anpother trick that is hardly used is putting foil paper on "half" of the grill with low flame., once a meat is cooked on the outside,, put it on the low flame for another 20 mins. to marinate the flavors inside the meat... just SLOW COOKING ... and get a good relationshjip with your butcher. if you dont have a special butcher you should make friends with your local small butcher shop! they will know the best cut!~!!
Unless you're using a smoker, the best cuts to use (I'm including poultry and fish, here) are things that don't require long, slow cooking to become tender. Grilling is a pretty fast, high-heat operation.
In the beef category, that would include almost any cut from the loin, sirloin, or round part of the beef. T-bones, porterhouse, NY strips, etc. all come from the top loin of cattle. Sliced round makes good steaks, although they're naturally a bit tougher. And of course, any ground beef (chuck, round, whatever) is tenderized by virtue of being ground. Also, on the other (bottom) end of the cow, there are skirt (anger) steaks, and flank steaks. These cuts are actually pretty tough, but they're also very thin. When they're grilled and sliced correctly (against the grain), they're delicious and tender.
As far as fish and poultry go: it's possible to cook (for example) a whole, 7-pound chicken on the grill, but it would be better to roast it. Instead, the chicken should be cut up into pieces, and grilled that way. This will ensure that all parts are fully cooked, and that NO parts are burnt. And with fish, grilling is actually pretty easy: fish are naturally flat, and therefore very easy to cook evenly.
OMG, the possibilities are endless!! We BBQ all year round and use both a standard BBQ grill and a barrel smoker......We do steaks, seafood, pork, chicken, assorted veggies, breads & even grilled fruits for desserts......BBQ is our life!!
RIB-EYE steaks! I found these to have the best natural flavoring for the grill. All you need is some dry seasoning of your choice and a HOT grill. {be sure to tenderize the meat, use the blunt side of a meat cleaver or other large knife works the best!} A hot grill will singe the outside of the steak to keep in juices. be sure not to over cook! Remember that the meat will continue to cook itself after its removed from the grill, so place it along with other steaks in a covered container to keep the heat and juices in. Experiment with different spices and seasonings. I tried to make my own recipes, not good idea. Ive always use store bought seasonings, and they come out great. Happy Grilling!
Pork Steaks, Spare Ribs, Flank Steak, Brisket, T-Bone Steaks, Short Ribs, Chicken Breasts, and Leg Quarters, Shrimp, Tuna Steaks...Yum!