As May signals the start of National Grilling Month, fellow pit-masters and barbeque enthusiasts share some tips on cooking a nice piece of meat. One main tip is to keep it simple; as better cuts of meat usually require less seasoning. It’s also best to know what type of meat likes what type of heat. Some cuts prefer direct heat, while others do better with indirect heat. Preheating the grill is often overlooked but can be an important timesaver on you grilling day.
I will tell you I am not terribly good at selecting choice ccuts of meat. if someone is not with me to tell me what is “choice” or good i just cannot tell other than looking at the color and texture based on a good many years of barbecuing, grilling and smoking as many days in a row as possible. I do know a guy who sells “american kobe” and he also sells real “choice” cuts of steak and that meat is to-die-for! really truly amazing… but then i am also a fabulous cook with an amazing infrared gas grill. I have to admit the local grocery store filets, t-bones and ny strips do not taste very different once i have applied 4 hours of my special majestic grill parts bourbon molasses rub and a fast hot sear on the infrared burners.
trust this guy tho’ he’s published!
Read the full article here:
Locavore Butcher Goes Beyond Burgers for National Grilling Month – MarketWatch (press release)