Beef, veal, lamb, chicken or pork: we explain to you what are the best cuts to make on the grill
The tasks have been divided, the drinks are fresh, everyone knows which appetizer, side dish or dessert to bring. Only two things are missing: lighting the embers and … choose the meat for the barbeque. Here's what to choose for a insured result.
Beef
There beef it is one of those that best cooks at high temperatures, like the grill itself. To ensure an excellent result, the recommended cuts are: the fillet and sirloin, the rib, lo rump, the sirloin steak, the wot and the fesa.
In general, prefer the meat coming from the back for the steaks. You can also prepare some Hamburger, using a meat with a good percentage of fat to prevent them from drying out, they burn outside and are raw inside.
If you are in the mood to experiment, try the one you call Flan Steak or Arranchera in Mexico: intense flavor for a steak to be cooked whole and cut into slices at the table.
The calf
It is actually a meat for grilling little used, being more tender than beef, it prefers faster cooking. In general, though, if you use a fat-rich cut – which gives moisture and taste – the result will not be bad at all.
Meat for grilling: never without pork
Chops, loin, capocollo, pins, ribs: these are the best cuts for grilled pork. To obtain an even better result, place the meat outside the grill, so as to cook it more gently and slowly: the fat will gradually melt and sprinkle the meat with its juices. Avoid in this case i lean cuts, cooked on the grill will be hard, not tasty and stringy (unless you marinate them wisely).
Fresh bacon and skewers – just check that they are made with the same type of meat and that the pieces are of the same size to have a uniform cooking – instead, they lend themselves to quick cooking.
Then the inevitable sausages: long and rolled up on themselves, whole and only pierced or open like a book.
Chicken, to keep a healthy touch
For each barbecue there is a friend on a diet or a friend who does not eat red meat, it is better to provide chicken for them (which the whole group will like anyway). Thigh, overshoot and wings they are the most suitable pieces: to make them suitable for the grill is the high percentage of fat.
If, on the other hand, you want to use the chest don't forget to marinate carefully the meat, so that it remains tender even after cooking.
Lamb, not only at Easter
Thick chops (to keep it soft) o skewers for quick cooking, shoulder or leg for slow cooking with indirect heat or cost, cooked whole and then divided into parts: also the lamb with its particular aroma of great gratification gratings. If you want to exalt this meat even more, make it marinate for a long time, it will become a "never again without".
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