Top 5 best cuts of meat for your BBQ this weekend
The weekend is the perfect time for a barbeque - friends, family and food (who needs sun?) and it’s our own piece of paradise on earth. We’ve waited all year, so now’s the time, get the coals burning and cook.
You’ll need meat though, so check out the best cuts for the grill?
Don’t scrimp on the meat for the barbeque, you’ve waited all year fir the chance to put some choice cuts on the grill so get down to the butcher and choose carefully. Here are the top 5 cuts for your barbeque grill.
The sirloin comes from the middle back of the cow and might be the perfect grilling steak. It usually thick cut, meaning barbequing at high temperatures gives seared outside while keeping the inside tender and moist. The right amount of beef to fat gives a perfect texture.
Allow the sirloin to reach room temperature before you put on the grill, pat it dry of moisture. You can marinade over night, but a good piece of Sirloin is better with a barbeque sauce added after it’s been cooked. When it’s cooked to your liking, allow it to sit for 5 to 10 minutes as the moisture will redistribute throughout the steak for a tender, even sirloin.
Rump is cheaper than sirloin but just as tasty. It’s got more marbling in it though, but that means more flavour. It can benefit from some tenderising before you throw it on the grill, and let it sit so it’s room temperature before you start cooking. For meats with more fat, try raking the coals aside so you have a ‘hole’ in the middle. Place the steak over the part with no coals, it will cook more slowly and give a more tender steak.
The ‘Holy Grail’ for all barbeque enthusiasts the T-bone is a cross section cut from the back of the cow and includes the lumbar vertebrae bone. It includes both a tenderloin and a strip steak, two of the softest, most tender cuts from the whole cow.
It is perfect for barbequing as the bone conducts heat through the middle of the steak meaning you can cook at higher temperature and for shorter times.
Baby back pork ribs
The ultimate finger-licking barbeque cut, baby back ribs are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. Basically ribs held together with meat they are perfect when marinated overnight in barbeque sauce. Adding the left over marinade while they are cooking makes for a sticky coating for that real southern barbeque flavour.
Cut perpendicular to the spine the lamb chop usually contains a rib. The meat is so good it needs virtually no seasoning, just a sprig of rosemary on top while grilling. After cooking, a dollop of barbeque sauce on the side is the perfect match.
Goes so well with potatoes and green leaves and a nice Bordeaux.
All of these cuts benefit if left to marinade in Heinz Barbeque Sauces overnight as well as served with them as a condiment.