BBQ: 6 large cuts of meat to try this summer
This summer, take things to the next level!
After over a year in confinement, there are no half measures when it comes to the BBQ: big pieces of meat are all the rage. Due to the generous amount of meat, they’re perfect for smoking, which makes them even more delicious and tender. Here’s the rundown on this summer’s most popular cuts.
Sterling Silver Tomahawk Rib Steak
With a long bone that reaches 30 centimetres, this cut – a giant steak, really – will blow everyone away when it reaches the table. People are doubly excited to give it a taste, and not just because of its massive size. While the bone gives it additional flavour, the thickness of this cut, which is aged for 21 days, means that you can cook it slowly without any risk of drying it out and let the flavours get distributed – this is what makes the meat incredibly tender. One taste and you’ll discover beef at its best.
Cooking tip: After cooking or smoking it slowly, quickly grill it on both sides at high heat.
Sterling Silver Brisket
The entire beef breast is undoubtedly a heavyweight champion, weighing 5 to 7 kilos (12 to 16 pounds). Cooking in whole requires great care and, most of all, plenty of time. To smoke it, for example, you’ll need a good 8 hours. But it’s worth the wait because by the end of it, you’ll get meat that melts in your mouth and surprises you with its flavour. When sliced, this is how this cut of meat becomes the ever popular smoked meat.
Cooking tip: Place the brisket fat side down on the grill. This layer of fat will protect the meat in case the heat gets too high.
Sterling Silver Short Ribs
Popular in Chinese and Korean cuisine, among others, beef rib ends are meaty cuts around 5 cm thick. The meat is on the bone which makes it particularly delicious, but easily falls off the bone after it’s been smoked, almost like magic. Due to its size, one rib end makes one portion.
Prep tip: The meat becomes more flavourful and more tender after marinating for 12 to 24 hours.
Nagano Picnic Pork Shoulder
This cut comes from the lower shoulder. While it’s a can be a tougher cut of meat, cooking it for several hours will tenderize it considerably. That’s why it’s one of the cuts often used to make pulled pork, a dish that’s not just for the slow cooker. The BBQ can also work wonders for this recipe.
Storage tip: Once it’s shredded and the sauce has been added, you can easily freeze the pulled pork.
If you think you don’t know this cut, think again! It’s one of the most well-known and the most popular as the cut used to make bacon. Have fun making your own by getting pork belly that must be carefully prepared to yield the desired result. After a three-day brine, it must be cooked slowly in the BBQ for at least two hours.
Serving tip: Slices of pork belly can be used in sandwiches, salads, pasta dishes, or anywhere, really!
Nagano St. Louis-Style Pork Ribs
“St. Louis” are ribs that come from the belly, as opposed to traditional ribs that come from the back. But they’re actually longer and therefore meatier, as well as fattier, which brings their flavour to new heights.
Prep tip: Do as the Americans do and prepare your St. Louis-style pork ribs with a sweeter sauce than for traditional pork ribs.