Have you ever wondered what the best cuts of beef for Bbq? Do you have a favorite or have you tried one that didn’t work out so well? Well, I’ve been asked if I could write an article on it and so here I am giving my opinion!
Beef is considered by many as the heartiest and most flavorful of all meats. And when it comes to choosing cuts for your next BBQ party, you can read from a thousand articles how this animal is one of the best providers of protein in 80% of the planet’s population.
BEST CUTS OF MEAT FOR THE BBQ
Sausage and hamburgers are almost always the first items on the grill that people choose. Epping sausage in a bun with caramelized onions or a flame-grilled burger with all the accoutrements are difficult to top.
Today we spend some time discussing the best cuts of beef, poultry, and lamb for the barbecue. These are guaranteed crowd-pleasers at any barbecue, and we’ve divided them up based on your level of barbecue expertise.
BEST Meat For Beginners
The Tomahawk steaks have been a huge hit at the shop this summer. These enormous bone-in steaks are a huge hit with the patrons. A steak this size could easily serve three people, but because it’s so irresistibly tasty, you’ll likely split it between two people. Due to its size, it is ideal for grilling since you can get a wonderful sear on the exterior, which will build up so much flavor, and you won’t overcook the middle.
An effective tomahawk cooking technique is a reverse sear. Cook it slowly at first, either in the oven or indirectly over the barbecue. This will gradually raise the meat’s temperature and guarantee that the interior is cooked to your preferences. Finish it over some hot coals or on the grill when it’s almost to your liking for that incredible smokey barbecue flavor. For such a flavorful cut of meat, a simple seasoning of salt, pepper, and garlic is all that is required.
The chicken thigh meat is perhaps the greatest section of the chicken, however a char-grilled, grain-fed chicken breast is difficult to top. When cooked properly, they are flavorful, soft, and succulent. Give boneless chicken thighs a try if you’ve been preparing chicken skewers with chicken breast. If you need us to debone them, just let us know.
Chicken thighs with the skin and bone in are fantastic when grilled over lumpwood charcoal with a little lemon, herb, and pepper. They taste great when grilled gently on a skewer as well. Choose the Greek method with olive oil and herbs, or for an added kick, marinate them in yogurt, lemon, smoked paprika, garlic, rosemary, and thyme! A superb home-made chicken kebab with that characteristic charcoal flavor is one of life’s great pleasures.
Minted Lamb Chops
Definitely the simplest item to prepare out of everything on the list! One of the most well-liked items we provide in the shop is our minted lamb chops. They taste amazing when grilled on the barbecue. Give them a few minutes in each size over the embers after the barbecue is nice and hot. You’re in business as soon as the color turns dark and the fat turns golden and somewhat burned.
Leg of Lamb
Most likely, a Sunday roast comes to mind when you think of a leg of lamb. It would often take too long to prepare such a large piece of meat. However, we can butterfly the leg of lamb for you if you want it barbecue-ready. For it to cook through completely on the barbecue, we remove the bone and chop it so that it is the same depth throughout. Spring through early summer is an excellent time to consume lamb since you can be sure of getting high-quality meat.
A butterflied leg of lamb is really simple to cook on the barbecue, despite the fact that many people have never tried it. Depending on how well done you like your meat, sear it for 5 minutes on each side, then push the hot embers to the edge of the grill and close the lid.
Check out this amazing recipe here:
Pork shoulders are among the most forgiving foods you can cook on the barbecue if you want to try a long cook. While bbqing for hours can be challenging, even if you make a few mistakes, the end result will probably be good.
Boston Butt or Pork Shoulder – Pulled Pork
Given how good pulled pork tastes, it continues to be a popular culinary trend. To make superb pulled pork, the perfect amount of fat in the flesh is required since, when cooked slowly on the BBQ, it melts away and pulls beautifully. You may be excused for thinking that something Americans call a “Boston Butt” originates from the derriere. This cut of pork, which is actually produced from the pig’s shoulder, is referred to as “pork shoulder” in the UK. If the skin is taken off and the bone is kept, it is perfect for making pulled pork. Handmade slaw, premium barbecue sauce, and a delectable brioche bread.
Here’s a great guide from Cooking With RY – Like the Bob Ross of BBQ. What a guy!
Baby Back Ribs or Spare Ribs
a barbecue staple: pork ribs. Pork ribs come in a variety of sizes and distinct cuts. Baby back ribs are frequently found on the neat, little racks found in restaurants, while spare ribs are typically found on the larger racks found at Chinese eateries. Both taste great when cooked on a barbecue, but they require slightly different cooking techniques.
In the shop, there are complete racks of baby back ribs that are already sauced and prepared. These may be cooked hot and quickly over the barbecue and still taste fine, but the 3-2-1 method of gradual cooking will yield something truly exceptional. 3 hours on the barbecue with some smoking wood or chips, 2 hours wrapped in foil or butcher paper, then sauced, and finally an hour to solidify the glaze. They’ll just melt, that’s all.
The Best Cuts of Meat for Barbecuing
With Australia day coming up and the awesome summer weather this January, it’s perfect for an outdoor BBQ. In this, we share some of the best cuts of meat for barbecuing and tips to get the best out of them.
Best Cuts: Beef
Fillet/tenderloin: It exists beneath the ribs and next to the backbone. The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the ribeye and strip loin will thoroughly enjoy the tenderloin.
Rib eye/Scotch Fillet: you can have it as a thick steak or nice and thin and turn it into steak sandwiches with onions. It has a little bit more fat and a bit more flavour, it’s always nice & tender.
Sirloin/Porterhouse: The top sirloin cut is a rarer cut of meat to find as it’s usually already sectioned into steaks.
T-Bone: This large piece of loin steak has a T-shaped bone and little to no fat which makes it perfect for the BBQ.
Rump: The beef rump is cut from the hindquarter and is a boneless piece of beef that covers the hip bone of the animal. It is a great full-flavoured piece of beef.
Spare Ribs: Simmer beef ribs, drain excess water and add a delicious marinade the day before cooking them on the BBQ.
Sausages: Make it quintessentially Aussie and serve with bush tomato and mountain pepper leaf, or if you’re after more Asian-influenced flavours, you can have Thai Beef Coconut Curry Sausages. Don’t have the barbecue too hot because the skin goes all crispy and burnt. Don’t pierce the snag before it goes on the barbeque, if it does explode it means the sausage has too high a fat content. If it’s a good sausage, you shouldn’t have to pierce it.
Best Cuts: Pork
Pork Chops: Pork chops are sliced from the meat perpendicular to the spine, frequently from the loin, and can be thick or thin, bone-in or boneless. Compared to pork chops from the loin end, shoulder-end chops are fattier. Chops at the shoulder end require lower, more prolonged grilling. You can render all the fat in this manner. Pork fat has a great flavor and texture, but if it hasn’t been fully rendered, it won’t taste as wonderful.
Pork Fillet: The fillet, also known as the tenderloin, is a long, thin muscle that is part of the loin cut and is located on the inside of the ribcage. The leanest piece of meat is pork fillet, making it the healthiest option. For extra-juicy results, marinate or tenderize the fillet before cooking it quickly at a high temperature until the center is just beginning to blush pink. Overcooking will cause the meat to become dry, therefore always remember to rest the fillet after cooking to keep the moisture in.
Pork Ribs: Many people consider ribs to be the ultimate barbecue dish. One can nearly prepare anything on the barbecue to perfection once they have perfected the skill of grilling ribs, so the saying goes. That might be the case given how much effort and skill are needed to prepare this portion of the pig. It should be slowly grilled rather than hurriedly so that the interior and outside will be cooked equally. Approximately 90 minutes should be spent grilling this cut, however it should never be removed from the heat source in less than 40.
Best Cuts: Lamb
Take your lamb out an hour before you plan to cook it so it can come to room temperature, give it a rub with some good olive oil and don’t get distracted. It’s a barbie, not a cremation
Loin: Lean, tender and flavourful, loin chops contain part of the backbone and resemble a T-bone steak. The muscles include the eye of the loin and a piece of tenderloin. Although they are relatively pricey, they’re also the leanest and most tender chops on the lamb. They are are best when they’re cut thick and cooked hot, dry and fast.
Best Cuts: Chicken
Chicken Breast: Chicken breast must be the most versatile meat. It is a white meat with very little fat and it is the perfect cut to slice up and cook straight on the BBQ.
Thigh: Chicken thighs can be bought as thigh fillets with skin and bone removed, or thigh cutlets, with bone and skin still attached. Chicken thigh meat is brown and has a little more fat then the breast, but also slightly more flavour. The can be used on the barbecue or char-grill.
Great Cuts of Beef for BBQ Cooking
The best method of all for cooking steak is probably lighting up the barbecue. For many people, the seductive flavor and powerful aroma of smoke combined with meat is enough to create a lifelong addiction. The act of grilling outside somehow whets the appetite and improves the flavor of almost any cut of meat. Summer also means going swimming and having a barbecue with friends and family.
As most meat eaters are aware, certain cuts of beef are perfect for grilling. There is excitement and expectation of a delicious meal when the grill is fired up. It simply makes sense to utilize the proper meats to meet expectations. Without careful planning, you can get leather and BBQ grizzle instead of a delicious steak.
Is there an Ideal Cut of Beef for BBQ Cooking?
It’s important to choose the highest-quality beef before looking for the perfect cut. The highest quality rating available in America is Premium Angus Prime USDA. USDA Prime is followed by Choice and Select. Going below USDA Choice may not produce results that are suitable for lighting the grill, depending on the situation and the available funds. If you have the money and want to have a great BBQ, choose Prime. The marbling is more striking, the meat is more soft, and the flavor is stronger.
A wonderful indicator of a cut’s softness and juiciness is its marbling. The intramuscular thread-like webbing of fat known as marbling contributes to the meat’s increased juiciness and flavor. Additionally, a piece of beef with poor marbling may be a little tougher, which is bad news for grilling. There are, however, some exclusions to that rule.
Another excellent feature to look for is aged beef, either wet or dry. Aging techniques have recently become incredibly popular with the general public. Some of the stronger collagen, muscle fibers, and sinews are predigested as we age. Although the term “predigestion” isn’t the most appetizing when referring to meat, the quality is greatly enhanced. Here are 5 excellent options to think about for your upcoming fierce cook-off.
Classic cuts like ribeye are prized for their excellent marbling, flavor, juiciness, and grillability (new word, feel free to use it). It is one of the most well-liked steaks offered in eateries around the globe. Ribeyes also contain a lot of fat, which gives the meat a rich, buttery flavor.
Filet Mignon 2.
Unquestionably, filet mignon is among the most favored beef cuts in the entire world. The famed exceptional softness and juiciness. Additionally, the region of the cow from which filet mignon is sourced is the cause of this incredible tenderness. It is a fantastic option for grilling. Filet mignon steaks cook more quickly because of their low fat content, so it’s crucial to watch them carefully.
Kobe Wagyu Beef 3.
Even though Kobe beef isn’t a particular cut of meat, it is a grade that is regarded as the best in the world. Due to its high price, this kind of steak would only be offered on exceptional occasions. Genuine Kobe grade wagyu beef must undergo thorough validation. Only Kobe, Japan, can produce true Kobe beef. The marbling, tenderness, flavor, and quality are well-known on a global scale. Be extremely careful not to overcook this piece of meat art.
You get a special combination of a strip steak and a filet mignon when you order porterhouse cuts. Due to its enormous size, this huge cut has been referred to as the “King of Steaks” or “King of the Steakhouse.” Depending on appetite, porterhouse chops can feed up to three or four people. It is also regarded as one of the best cuts for grilling on a BBQ.
- Prime Sirloin
Although it is a thicker, leaner cut of beef, top sirloin is a grill enthusiast favorite. It works well with delectable marinades. One of the least tender or tasty cuts of beef is top sirloin. Despite this, a properly prepared steak can be inexpensive and incredibly delicious. Fortunately, virtually any cut of beef can be made more soft with relative ease. One-day dry salt brining or an hour-long pineapple marinate can significantly enhance the texture and tenderness. Happy grilling this summer!