Things to Consider When Choosing Barbecue Meat

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Things to Consider When Choosing Barbecue Meat

Everybody loves a good barbecue. But once in a while, we get that itch when we just want everything to be absolutely perfect – from the barbecue marinade to the barbecue meat to the paper plates and cups. Speaking of barbecue meat, there are some things you should consider when choosing meat to help bring out the perfect flavour of the barbecue.

In general, the most common barbecue meat choices are beef, pork and poultry, with each type of meat having something different to offer to the palate. As a general rule, select meats that were derived from younger animals since these would be tender and more flavourful.

Barbecue meat tip # 1. Beef cuts ideal for barbecues are the New York strip, Filet Mignon and Rib eye. The appropriate thickness of the beef should be about a full inch. A little seasoning rub helps bring out the natural flavour of the beef without overpowering it.

Barbecue meat tip # 2. Poultry is another barbecue favourite that can either be in the form of duck, chicken, game hen or even turkey. Choice cuts of poultry like wings, legs and thighs can be marinated or flavoured using a dry spice rub. Chicken breasts can also be seasoned in the same way before grilling.

Barbecue meat tip # 3. Pork is a barbecue staple enjoyed by everyone. It is the simplest type of meat to barbecue. To appreciate the flavour of pork, choose lean cuts like tender chops and spare ribs or baby back ribs seasoned with spices or barbecue sauce.

Seasoning Meats

Barbecue rubs give traditional barbecue a whole new dimension. It makes for a tastier and more flavourful barbecue. In fact, most famed barbecue restaurants use rubs to give their ribs, chicken and steaks a rich deep flavour. Barbecue rubs should be rubbed thickly into the meat and left there for at least four hours or more. When grilling, the barbecue rub will give the meat a nice, chunky and crusty coating.

Ideally, you should rub the meat first, and then add the sauce while grilling. Barbecue rubs come in all kinds of mixtures. For a nice brown colour, you should add some more brown sugar. Paprika is also a popular ingredient in rubs. It has a very light peppery taste, and gives the meat a nice, rich, brown colour. Oregano, thyme, and rosemary are excellent herbs which go well with red barbecue sauces. Rubs also typically have onion and garlic powder to flavour the meat.

For an all-around sauce, try the Jim Bean Honey Barbecue Sauce and Maguire’s Irish BBQ Sauce. They are two exceptional sauces that can be used for any type of meat even fish.

On the other hand, the Bone Suckin’ Sauce Rib Rub, the Cowtown Barbecue Seasoning and the Habanero Seasoning from Hell are multi-purpose dry rubs that can be used to season everything from beef, pork, poultry, fish as well as eggs and pasta.

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