What do you think of when you think about it, think of barbecue? Some thoughts go directly to hamburgers and hot dogs, other people think of kebabs, smoked meat and fish baskets. Here are the top five are used for grilling meat every year and some tips on how to prepare.
Beef: Steaks and burgers are the most common forms of beef for grilling. Experts recommend that you buy fresh meat, not frozen. You may also want a cut of meat fat for the grid to keep the meat tender andtasty. The best cuts of meat for the grill are the rib eye, porterhouse steak, t-bone steak and strip. For the gourmet extravaganza that more filet mignon is always a favorite.
Pork is a favorite among avid barbecue. The most popular cuts of meat for the grill, pork ribs and pork shoulder butt later.
Chicken on the grill is good in some form, but take the leaner breast meat better if marinated, or meat can be dry. Thigh andSticks do well on the grid because of its high fat content.
Shrimp on the grill works well and is a popular choice for seafood lovers. Takes care of cooks mainly because shrimp can escape quickly and easily fall through the grill grate. Fish baskets and spears are good options for the lover BBQ kitchen tool.
Grilled salmon is by far the most popular fish. Almost like a steak has plenty of texture and flavor that goes well with a variety ofBBQ-type sauce. Salmon smokes well and cook fairly rapidly, making it perfect for those nights when dinner needs to be fast on the table.
No matter what you prefer meat, barbecue experts and beginners a pantry full of "secret" spices, rubs and sauces benefit. Gourmet barbecue skewers topped tables ask relatives and friends: "What's your secret?"
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