Brisket is the most popular cut, followed closely by sausage, and not so closely by beef short ribs. (Pork and even lamb do make appearances on menus.)
The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Chuck eye, top round, rib roast and beef tenderloin are best when grilled first over direct heat then finished with indirect heat. The hot, direct grilling browns the surface a bit, creating some great flavor.
Beef is the favourite food for barbecues
There are many different cuts of beef to choose from, and each varies in tenderness, marbling, and the cooking method required.
What Are the 4 Types of BBQ? In the American tradition, there are four prominent BBQ regions: Kansas City, Carolina, Memphis, and Texas. These four barbeque styles represent the most recognized regional renditions of smoked meat.
A good marinade not only keeps your meat moist, tender and flavourful, but it can reduce the harmful effects of high temperature cooking.
Pork may be the quintessential BBQ meat. "But beef, with its inherently rich flavor, brings something special to the equation. It has a depth of flavor that stands on its own, but which is transformed into a delicacy when properly infused with smoke and layered with spice.
Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.
You put the food on when you've lit the barbecue
Putting on meat when you've first lit the barbecue will lead to scorched outsides and raw insides. Aside from steaks or quick cooking chops, everything else (like sausages and chicken drumsticks) are best put on when the flames have died down and the embers are white.
While steaks, chops, sausages and seafood are standard Aussie BBQ fare, you can show off your extreme barbecue prowess by adding a few 'out-the-box' creations on the grill. Pizzas, large mushrooms and vegetable skewers all grill well and are great options for vegetarian guests.
Cook the rump roast over indirect heat with the grill closed, keeping the grill temperature between 300 and 350°. Cook for 1 ½ to 2 hours or until roast reaches desired doneness using a digital thermometer. Remove from grill and rest about 10 minutes covered loosely with foil.
Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.
Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Ribeye. The ribeye is the juiciest, most marbled steak. It's cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it's also slightly chewier.
The ribeye steak is perhaps the finest of all steaks due to its combination of luxurious tenderness and big, beefy flavor. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill.
While using foil to cook ribs may seem like an unlikely concept, it actually speeds up the cooking process without sacrificing flavor and tenderness. The tight packet helps to trap the flavors in, keeping the meat tender and juicy while cutting the grilling time in half.
A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.