by Pastaman on July 3rd, 2003

Pastaman

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What cut of beef is best for barbeque?

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  • by Pongky on July 16th, 2003

    Pongky

    Why the heck are there so many types of beef in the meat section? I mean, it's all from a cow right? Not exactly.

    I've been doing a LOT of barbequeing in my time, and have found that, like buying cars, you get what you pay for when buying beef for barbequeing - ie. steaks etc. In your local supermarket, things are priced per pound, just today I cooked a rib eye steak with the rib bone still attached at $8.99/lb. and it was great. It cooked soft and very very tender. So I recommend the cuts that are usually offered at restaurants, rib eye, t-bone steak, even beef ribs, new york, siroloin are all great. As a rule of thumb, anything above $5.99/lb is usually the better type of beef cut to grill.

    If you go for the $2.99/lb beef, usually the stew, chuck or other similarly priced items, you will end up with harder to chew and tough meat at your table. Though, since most bbq-ed things taste great with the heat, smoke and the sauce on it, usually people overlook this.

    Anyway, don't forget the bbq sauce. Also with this, you get what you pay for. The .99 cents mass-produced stuff is ok, but the $2.49 or $3.99/bottle sauce is MUCH better and you will taste the difference. So, let the grilling begin!

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    • round my parts barbeque is chopped pork

      kaliganges

      by kaliganges on August 6th, 2003

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