What, in your opinion, is the best cut of meat (beef) for grilling/bbq'ing?
In my opinion, there is nothing better than the Fillet, but a T-bone or Rump is also very nice. In fact the pieces that is not dry type of meat like the sirloin, do good on the grill.
Add some lemon juice while you cook. Leave the meat on the grill on one side till you see some blood coming out before you turn it to the other side. Do not put any salt on the meat before the meat are selaed, by using the above method. This will keep the moist inside the meat. Once the meat looks dry on the outside, then put some spices and lemon juice. The juice helps the spice to go to the inside of the meat. Enjoy!
Add some lemon juice while you cook. Leave the meat on the grill on one side till you see some blood coming out before you turn it to the other side. Do not put any salt on the meat before the meat are selaed, by using the above method. This will keep the moist inside the meat. Once the meat looks dry on the outside, then put some spices and lemon juice. The juice helps the spice to go to the inside of the meat. Enjoy!
From my notes:
You want young meat, since older animals will produce tougher meat.
Also ask about aging. Meat can be stored at a low temperature for a while, and this helps break down the tissues and creates tender meat.
All meat comes in several grades. If you truly want the best BBQ meat, buy prime grade meat. This is the most expensive, but it has a lot of marbling and will be great on a grill. This grade is only found in meat markets. Choice grade is the second best, and is sometimes found in grocery stores.
Three Rules for Good BBQ Meat
There are three things you want to look for in BBQ meat.
First, the meat must be fresh and never frozen. Make sure it's still brightly colored and there are no extra juices in the package.
Second, good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender, since it keeps the juices from escaping and melts into the meat as you cook. If you want to reduce fat, trim the meat after it cooks instead of before.
Third, it needs to have an even thickness. Meat that is thicker in one section than another is hard to cook evenly. You'll end up with part of it either undercooked or overcooked.
Favorite Beef BBQ Meat Cuts
When grilling beef, 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.
You want young meat, since older animals will produce tougher meat.
Also ask about aging. Meat can be stored at a low temperature for a while, and this helps break down the tissues and creates tender meat.
All meat comes in several grades. If you truly want the best BBQ meat, buy prime grade meat. This is the most expensive, but it has a lot of marbling and will be great on a grill. This grade is only found in meat markets. Choice grade is the second best, and is sometimes found in grocery stores.
Three Rules for Good BBQ Meat
There are three things you want to look for in BBQ meat.
First, the meat must be fresh and never frozen. Make sure it's still brightly colored and there are no extra juices in the package.
Second, good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender, since it keeps the juices from escaping and melts into the meat as you cook. If you want to reduce fat, trim the meat after it cooks instead of before.
Third, it needs to have an even thickness. Meat that is thicker in one section than another is hard to cook evenly. You'll end up with part of it either undercooked or overcooked.
Favorite Beef BBQ Meat Cuts
When grilling beef, 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.
If we're talking steak, imo nothing compares to a rib eye, at least an inch thick.
However, there are other cuts that work really well. I disagree with Mama, for instance, about flank steak. I do them on the grill all the time, and they are great. But her point about marinading is well taken. Even better is to use a pinner and then marinate.
I also, for the first time ever, just played with a flatiron steak. In this case I sliced it thin for fajitas. But my first reaction was that it would be ideal on the grill.
BTW, vp, the end result is barbecue. The act of getting there is called grilling. Only Aussies and some Yankees use the term barbecue for the act or the thing you cook the barbecue on.
(Hey! Things are dull and I thought I'd start a fight. :p)
However, there are other cuts that work really well. I disagree with Mama, for instance, about flank steak. I do them on the grill all the time, and they are great. But her point about marinading is well taken. Even better is to use a pinner and then marinate.
I also, for the first time ever, just played with a flatiron steak. In this case I sliced it thin for fajitas. But my first reaction was that it would be ideal on the grill.
BTW, vp, the end result is barbecue. The act of getting there is called grilling. Only Aussies and some Yankees use the term barbecue for the act or the thing you cook the barbecue on.
(Hey! Things are dull and I thought I'd start a fight. :p)
Hi KYH,
So ya' feel like fighting today huh? I know just what you are talking about it's been one of those weeks:(. I need a little calming down every now & then but so far I have survived, even despite the headaches! G-r-r-r
Where in this world can one find a flatiron steak? I have heard the term on the FoodNetwork, but I have never seen them in the grocery here. Did yours turn out good for the fajitas? My Mexican neighbors use some cut that is real tough and I would like to tell them about flatiron, is it rather inexspensive?
My favorite is a ribeye! And a mingon, of-course that is without a doubt the very best!
I had an idiot one time totally ruin some mingon steaks I had bought, totally burnt them to total destruction, I was livid and had to be polite and keep my mouth shut WOW I wanted to blow my stack:eek: You know a woman can get real mean when you ruin a perfectly beautiful steak:D!!! And he thought he was the "Grill Meister" HUMPH; my foot he was!
Cheers, CCCathy
So ya' feel like fighting today huh? I know just what you are talking about it's been one of those weeks:(. I need a little calming down every now & then but so far I have survived, even despite the headaches!
G-r-r-rWhere in this world can one find a flatiron steak? I have heard the term on the FoodNetwork, but I have never seen them in the grocery here. Did yours turn out good for the fajitas? My Mexican neighbors use some cut that is real tough and I would like to tell them about flatiron, is it rather inexspensive?
My favorite is a ribeye! And a mingon, of-course that is without a doubt the very best!
I had an idiot one time totally ruin some mingon steaks I had bought, totally burnt them to total destruction, I was livid and had to be polite and keep my mouth shut WOW I wanted to blow my stack:eek: You know a woman can get real mean when you ruin a perfectly beautiful steak:D!!! And he thought he was the "Grill Meister" HUMPH; my foot he was!
Cheers, CCCathy