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How to Choose the Best Meat For BBQ

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How to Choose the Best Meat For BBQ

Barbecue is a universally popular food that people from all over the world and every walk of life can appreciate. The answer to a consistently good result is normally to make sure you have selected the correct cut of meat for your BBQ. "Finger linking good BBQ" every time is the art of proper meat choice fused with a controlled cooking environment. The two major aspects of meat selection are cooking method and time constraints; overcoming the limitations of these factors will help you win the battle of barbecue mastery.

Grilling Cuts: meat selections that are "easy to grill" and are consistently good are cuts that can be cooked quickly and at a higher temperature. These choices can be served from rare to well done and keep superior flavor and tenderness. Some cuts in this meat group are:

1 Rib Eye steak is an all-around premium steak with adequate marbling for tenderness at high heat.

2 T-bone steak is the loin cut with a New York strip and tenderloin as separate muscles of the same steak, this steak is a good choice for grilling over a hot fire and will still be moist and tender.

3 New York Strip-the strip steak is one muscle of the t-bone listed above, same qualities as the t-bone but it is a boneless steak.

4 Tenderloin steak is the most tender of the grilling steaks, it boasts a least amount of fat and extreme tenderness.

5 Pork chops cut thick will be a good one for easy and consistent grilling.

6 Pork loin or pork tenderloin cook well over high heat, the trick is not to over-cook pork, as it will dry out quickly.

7 Chicken parts such as legs, thighs, breast and wings work well for direct heat cooking.

8 Pork ribs boiled for 20-30 minutes and then grilled for tender and delicious barbecue ribs.

The steaks and assorted variety meats listed above are grilling favorites that can be cooked with direct heat and will be tender and flavorful; topped with your favorite steak glaze or sauce, each one is a crowd pleaser.

Braising Cuts: Time is a factor with this choice of BBQ meats; the cuts on this list are less tender, yet boast good flavor characteristics. The process for cooking these cuts is normally indirect heat and lower temperatures, this allows the meat to make its tenderness through the slow cooking. Additionally they bonus is they can be infused with some good smoke along the way.

 


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