Different Kinds of Steak

There are many fine cuts that are available for grilling. We prefer three specific cuts when we grill at home.

• Rib steaks
  • The rib steak is cut from the rib region of the beef. While it will still retain tenderness this cut is in the moderate price range.
  

  Marinated steak cooking over charcoal

• T-bones and porterhouse steaks
  • Are cut from the tenderloin region and will produce a very tender steak. However, with tenderness comes price increase.
• No matter which cut you may choose we have found that you can retain that tenderness no matter what marinade you use.
• The key to retaining the tenderness is the length of the marinating. A good overnight soak will allow the steak to fully absorb the liquid and aid in tenderness no matter what doneness. Make sure to reserve some of the marinade to use during grilling. However discard any unused marinade after grilling; do not use for consumption. Any sauces you may wish to use can be applied when you first put the meat on the grill.

Other types of Beef

• Roasts done over the grill
  • Our method of grilling a roast does not involve a spit or hours of grilling
  • We usually take a roast and cut it up into chunks.
  • Then we soak the roast in a marinade for at least 24 hours.
    

    Rump roast cooked on the backyard grill

  • By soaking for an extended period of time we are able to avoid restricting  ourselves to a leaner cut of meat. An economic way to do this would be to purchase a few chuck roasts when they are one sale and freeze them.
  • After soaking we then make a foil bowl to put the meat in and grill. You can use a grill basket if you want a little more of a flame grilled taste.

Less Common Types of Beef

• Liver
  • Now we have only done liver once but according to Grandma, whose taste runs to liver it was very good. The only real suggestion we have is to cook it thorough on a lower heat.
• Beef Ribs
  • Beef ribs are very different from pork ribs. Short ribs are the common term for beef ribs. Simply grill with barbeque sauce as you would pork ribs.
    

    Different stages of cooked meat

Well that about wraps up our tips for beef. Don’t worry we didn’t forget hamburgers. They will be included in our picnic tips article. Subscribe to be notified when we have posted new tips. Happy grilling!

Normal man grilling in his backyard

This article will help you cook in your backyard just like we would if we were there. We follow these tips but on a much larger scale. You can produce the same good BBQ in your own backyard. Try our tips and see. Be sure to use your favorite spices.

• Tip 1 Selecting Your Meats

Only buy the freshest and best quality of meats for your BBQ. If possible buy your meat at a meat market so you can select the exact piece of meat that will work for your BBQ. Choose meats that are  naturally tender.

Red Meat

Good cut of steak to BBQ

Buy your red meat several days prior to your cook out. This gives the meat time to age and also softens the muscle.

Most tender cuts would be sirloin and porterhouse. T-bone and rump are tougher meats that require marinating. 

Poultry

Poultry is a healthy food but can be a little bland if not flavored in some way. Pick your favorite seasoning.

Pork

Pork is the easiest to cook

Pyramid stacking of charcoal

• Tip 2 Preparing Your Meat/Poultry

If you’re cooking chicken, wash the bird or parts prior to cooking. Since poultry is naturally bland use a flavoring especially made for poultry. There are many to choose from. We use a custom seasoning made just for us.

If  ribs are chosen we have found no difference in removing the membrane or leaving it on.

What ever type of meat your cooking use your favorite dry rub or marinate prior to cooking.

• Tip 3 Preparing the Grill

Always clean your grill from the prior use. A clean grill produces a better flavor and quality.  Remove the old ash from your prior cook to guarantee good air circulation.

• Tip 4 Preparing Your Charcoal

Although all charcoal will light and burn -to get the job done the best,  Kingsford by far out weighs all others.

It burns longer and does the best job of any we have tried using. When starting your charcoal place the briquets in a pyramid in the bottom of your grill.

Use liquid lighter fluid(we suggest Kingsford). Never use gasoline. Wet the coals from bottom to top without soaking them completely. Light and let fluid burn off.

You’ll know when the coals are ready when they are grey or white ash in color. This process should take about 25 to 30 minutes. Do not use charcoal in confined spaces.

• Tip 5 Getting the Best from your Charcoal

When coals are hot, take a small fire place shovel and spread them around the bottom of your grill to fill the grill completely. Good coverage means evenly cooked meat. Keep air circulating in your grill.

This helps keep all coals white hot which means they are at their optimum for cooking.

• Tip 6 Grilling your favorite cut of meat

Poultry

Legs and thighs take longer to cook that breast and wings. If cooking pieces, start legs and thighs first. Place those pieces on the grill and baste with your favorite marinate. Baste regularly to retain moisture and give maximum flavor.

Cook for 12-15 minutes on one side then turn for another 12-15 minutes.  To prevent charring or burning do not baste in the last 5 minutes of cooking.

Breast and wings place skin side down on the grill first,cook 10 minutes then turn and cook until done (about 8 minutes)

Red Meat

This is the only meat that can be safely cooked in different lengths of time based on a personal preference.  Steaks take different lengths of time to cook based on their thickness and type.  Sirlions and porterhouses usually take the least amount of time to cook. Again cooking time will be based on rare,medium rare or well done. The same thickness of a T-Bone for example will take a few minutes longer than the same thickness of sirlion. Normal cooking time shouldn’t take longer than 10 minutes.

Pork