We all love a summer barbecue, but no barbecue is complete without the perfect selection of BBQ meats. Whether you’re looking for something quick and easy like beef burgers or something a bit more special like lamb chops with extra flavour, there are plenty of delicious cuts of meat to choose from.
When selecting the right cut of meat for your BBQ, it’s important to consider the level of fat content, the connective tissue within the meat and what type of cooking method you’re using. For example, if you’re using direct heat to cook your BBQ meats (i.e. cooking directly over a flame), it’s best to choose a leaner cut like beef rump or beef rib. On the other hand, if you’re using indirect heat (i.e. cooking with a foil tray over the coals), a fattier cut like pork belly or lamb shoulder might work better.
If you’re looking for something special, why not choose one of our Steakholder selections? Dry aged beef, specially selected for its conformation.
If you’re looking for something a bit more indulgent, why not try some beef with béarnaise sauce? This classic French dish is made with rib of beef and a creamy, buttery Béarnaise sauce. It’s sure to be a hit at your next bbq!
For those who prefer pork, why not try a recipe for slow-cooked baby back ribs? These are cooked slowly over a low heat and then slathered with an irresistible glaze of honey and soy sauce. The result is tender, juicy ribs that your guests will be talking about for days.
When cooking BBQ meats, it’s important to remember to check the internal temperature of the meat with a thermometer before serving. For beef, the recommended internal temperature is 63°C, while for pork it’s 65°C. This will ensure that your BBQ meats are cooked safely and thoroughly.
Not all meat is created equal when it comes to BBQ. Some cuts are better suited for grilling than others. For example, beef brisket and pork shoulder are great choices for slow-cooking and smoking, while steak and chicken breasts are better for quick grilling. Choose a cut of meat that is appropriate for your cooking method and matches your taste preferences.
Marinating your meat before grilling can add a lot of flavour and help keep it moist. A good marinade should include an acid (like vinegar or citrus juice), oil, salt, and herbs or spices. You can also add other ingredients like soy sauce, honey, or mustard to create a unique flavour profile. Let your meat marinate for at least 30 minutes before grilling.
The temperature of your grill is important for achieving the perfect BBQ meat. If the heat is too low, your meat will cook slowly and become tough. If the heat is too high, it will cook too quickly and become dry. For slow-cooking and smoking, use indirect heat and maintain a temperature between 110-135°C. For quick grilling, use direct heat and aim for a temperature between 175-230°C.
After you've finished grilling your meat, resist the temptation to cut into it right away. Letting your meat rest for a few minutes can make a big difference in its texture and juiciness. When meat is cooked, the juices move toward the centre. If you cut into it immediately, those juices will spill out and leave you with dry meat. Letting it rest allows the juices to redistribute throughout the meat, resulting in a more tasty and tender bite.
BBQ meat is all about experimentation and finding what works best for you. Don't be afraid to try new marinades, rubs, or cooking methods. You might discover a new favourite flavour combination or cooking technique that takes your BBQ meat to the next level.
With these tips in mind, you're well on your way to becoming a BBQ meat pro. Whether you're cooking for a crowd or just grilling up a quick meal for yourself, these techniques will help you achieve delicious and juicy meat every time.
Finally, don’t forget to check out the special offers and meat boxes available from Grid Iron Meat. This is a great way to get top quality meats without breaking the bank!
Invest in a good meat thermometer. This will give you an accurate reading of the internal temperature of the meat and avoid under cooked or tough results.