What are you an amateur?
Not all meats are created equally. This is the mistake amateur cooks make. Barbecuing is an art. It’s not something you can just pick up and do. Knowing a little information on getting the best from your cuts can go a long way. Here are five of the very best cuts you should be grilling and some tips on how to achieve the best results.
Ribs are automatically everyone’s first thought when they think about barbecuing; and there are many good reasons why. It’s great for those who don’t want to spend a lot on the fillet or tenderloin, but you still get that wonderful flavour. It naturally has a higher fat content, so some simple seasoning is all that is needed. One thing many cooks forget is to rest this meat to allow the juices to impart the best flavour.
What's everyone else having?
Tenderloin is one of the more prime cuts as stated previously. This part doesn’t get a lot of exercise and is lower in fat; perfect for those who are on a diet but can’t resist a barbecue (who can?). But with less fat comes with less flavour. One trick to instil some flavour is to slash the meat and rub olive oil and seasoning into it.
Sirloin is another favourite on the grill. It’s quite similar to the tenderloin, but less expensive and with a higher fat content. It usually has that wonderful trim of fat running along the side. You are best covering this type of cut with foil on the grill to achieve a better all-round colour.
How do you like yours done?
Flank is possibly the most underrated cut – the low price may suggest the quality isn’t great. Far from the case, as it gets a lot of exercise it’s full of flavour – but it’s also easy to overcook it which makes it very tough and chewy. Prevent this from happening by marinating it with something acidic such as lemon to break down the fibres.
Chuck is what ground beef is made from, so if you fancy making some homemade burgers, this is what you want. Equally, you could make cheese filled meatballs – which when cut, ooze gooey cheese. But using chuck as a steak can be a decent alternative too – if cooked right. It’s a tough cut, so cooking it well done is out of the question. Again, marinating the meat overnight so it retains some moisture is the best way to go.
Still need a better idea of what it should look and taste like? Head to Malmaison where their menu offers a number of grill favourites. Their meat is naturally reared and aged for a minimum of 28 days for the best flavour. Malmaison have restaurants in Oxford, Manchester, London and many more cities around the UK.
Need more tips on creating the perfect barbecue? Or look to the wise words of Adam Richman from Man vs. Food. We've created aplaylist of barbecue ideas from the hit TV show.