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So, you bought your first wood pellet grill and can’t wait to enjoy some delicious smoky treats! You go to fire it up and realize you don’t know the first step to cooking on a pellet grill and are wondering where to start. Our pellet grills are meant to make smoking easy with pre-sets and …
Tips and Tricks | Cooking on a Pellet Grill Read More »
A few weeks ago, we wrote about the perfect technique for creating mouth-watering brisket. One of the steps we talk about is wrapping your meat in butcher paper, as it helps lock in moisture while your brisket reaches its final target temp. But what are some other uses for butcher paper, and are there substitutes …
Technique | Butcher Paper, Parchment or Foil Read More »
Brisket is a barbecue staple that can intimidate new grillers due to its size and long cooking process. But at Broil King, we’re all about showing you how easy it is to create mouth-watering meals, and a perfect brisket is no exception. While brisket does take more time and care than your standard grilled items …
Technique | The Perfect Brisket Read More »
The fourth and final grilling method we will explore is rotisserie-style cooking. It’s great for barbecuing whole chickens, roasts, and even wings and can be done with or without a rear rotisserie burner. They help cook food more evenly for a perfectly crisp exterior while maintaining a moist center. We’ll look at why to use …
Technique | Rotisserie Read More »
When we think about grilling, we typically think of seared meats and roasted vegetables. But did you know that your grill is just as good for baking delicious desserts? You can use your barbecue just like an oven in your kitchen to make cookies and cakes and add smoky grilled flavours. Let’s first look at …
Technique | Desserts from the Grill Read More »
Direct grilling is what we associate most with gas barbecues. From seared steaks to mouth-watering burgers, when you grill over a burning heat source, you’re direct grilling. Direct grilling usually happens in the HIGH-temperature range and is often equated with searing. Think of the most iconic grilled items like steaks, pork chops, chicken wings, burgers, …
Technique | Direct Grilling Read More »
Everyone loves the intense woodsy aroma that a pellet smoker grill can impart to your food. The smoke can elevate your food and create unique combinations of flavours. But what if you’re cooking on a gas or charcoal grill? Is there a way to capture that same essence in your barbecued food? There are a …
Technique | Grilling Planks Read More »
With your Broil King Pellet Grill, you can Do More: smoke, roast, bake or grill anything you can imagine. Expand your experience, thanks to incredible cooking versatility and many great Broil King accessories available to you. Doing More doesn’t need to be complicated: in the case of this post, it may be the easiest thing …
Technique | Snacks From Your Wood Pellet Grill Read More »
Chicken is a barbecue staple, and there are so many ways that it can be enjoyed. The beauty of cooking on a Broil King is that you have many options for grilling a juicy bird using built-in features and added accessories. We’ve compiled a list of our favourite grilled chicken recipes and techniques for achieving …
Technique | The Best Grilled Chicken Recipes on Your Broil King Read More »
In a previous post, we talked about how to prepare your grill to cook the perfect steakhouse steak. Now, let’s dive a bit deeper and talk about the different cuts of meat that are best when grilled. Once you master grilling the perfect steak, you’ll never want to drop a hundred bucks at an overpriced …
The Perfect Grilled Steak – Part 2 Read More »
In a previous post, we talked about how to prepare your grill to cook the perfect steakhouse steak. Now, let’s dive a bit deeper and talk about the different cuts of meat that are best when grilled.
Once you master grilling the perfect steak, you’ll never want to drop a hundred bucks at an overpriced steakhouse again!
Choosing Your Cut Of Beef
There are eight main cuts of beef, although they are not all suited for grilling. The chuck, rib, loin and round make up the cuts along the top portion of the cow, while the brisket, shank, short plate and flank run along the bottom.
Here’s a quick overview of each:
Chuck – With the exception of ground chuck for burgers, most cuts from this portion are not suited for traditional grilling as they are tough. Indirect grilling and smoking for long periods, or using a conventional oven are recommended.
Rib – Beef ribs are fantastic smoked, but this section is also where the ribeye comes from. Ribeyes are one of the most popular cuts in steakhouses as the fat marbling makes it juicy and tender. Ribeyes are also terrific on a grill as the fat drips down, vaporizes on the hot coats or heat plates, and coats the meat, giving it a delicious and distinctive ‘grilled’ flavour.
Loin – This is where the most tender and grillable cuts of beef come from. That’s because the loin muscles run along the top of the cow’s spine, and because they aren’t used (exercised) much, they stay tender. The T-bone, sirloin, tenderloin (filet mignon), and New York strip all come from this area.
Round – Like the chuck, most of the cuts from this area are tough and more suited to low and slow smoking or conventional oven roasting.
Brisket – The brisket produces large, tough and fatty cuts of beef. These cuts are perfect for smoking, and many BBQ championships have been won on the back of a perfectly smoked brisket! But if you’re going for steakhouse quality, avoid these cuts.
Shank – Again, not much in the way of grilling from this area. Beef shank is traditionally braised with the bone in, and is also sometimes used in ground beef mixtures.
Short Plate – This area is where the hanger steak and skirt steak both come from. The hanger steak has quickly risen in popularity in steakhouses as it’s a more affordable cut of meat, and yet it has delicious marbling similar to a ribeye and tenderness of a filet. Skirt steaks are best when marinated, quickly grilled, and sliced for dishes such as fajitas.
Flank – The flank steak and London broil come from this area and are more suited to marinating and longer cooking times than steakhouse preparations.
The Best Cuts
If you’re looking for a restaurant-quality piece of meat to grill, choose from these in no particular order:
- Tenderloin
- Ribeye
- T-bone
- New York strip
- Sirloin
- Hanger
- Picanha
- Filet
Prepare your gas or charcoal grill, as discussed in this post. Remember, you always want to start HOT and get beautiful sear marks on your meat. For thicker cuts, you can then move the steak over and finish on indirect heat – similar to how a lot of steakhouse chefs use a cast iron pan to sear a steak and then let it finish cooking through in a hot oven.
When Is It Done?
The safest way to know when your steak is done is to use a high quality digital thermometer following the recommended temperatures below:
Steak Doneness | Remove from Grill | Final Cooked Temperature |
Rare | 130 to 135°F | 130 to 140°F |
Medium Rare | 140°F | 145°F |
Medium | 155°F | 160°F |
Well Done | 165°F | 170°F |
Grill Your Next Perfect Steak On A Broil King
Shop our complete line of gas and charcoal grills at https://broilkingbbq.com/grills/.