What cut of beef is best for barbeque?
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
