The days are getting warmer, and that means it’s almost time to dust off the BBQ! In celebration of Spring, here are the 4 best beef cuts for BBQing. Invite your friends round and give them a try!
This cut has the perfect combination of flavour and tenderness. BBQ’d sirloin steak tastes best when cooked quickly on a hot grill, so that the outside caramelises while the inside stays tender and juicy. Serve as whole steaks or slice thinly (against the grain) and add to sandwiches or steak burgers!
Brisket is a Texas BBQ classic. Taken from the forequarter, this cut is generously marbled with flavoursome fat that ensures tenderness and prevents the cut from drying out. Brisket is a firm cut that requires low and slow cooking for the best results. We’d recommend that you cook the brisket slowly in your BBQ to achieve the classic charred and smokey flavour.
Rib-eye steaks are one of the most popular steaks on the BBQ. They have good marbling, and this makes the meat juicy, tender and full of buttery flavour. Ribeye steaks tend to be a thicker cut, so they are ideal for BBQing as a steak or cutting into chunks then BBQing on skewers (to serve as is or in kebabs). They are the perfect cut for easily pleasing a crowd!
Want to have a Sunday roast with a difference? Top rump (taken, you got it, from the hindquarter) tastes fantastic when cooked on a BBQ. For best cooking results, slice through the joint horizontally and open the meat out into one large, flat piece. This will make the joint thinner so that it cooks quickly and evenly.
Want more BBQ tips? Check out our previous blog posts: