Grilling Secrets for the Top Five BBQ Meats - Healthy Tips
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Grilling Secrets for the Top Five BBQ Meats

Grilling Secrets for the Top Five BBQ Meats

#Aromatherapy #Asthma #Dental #Diseases #DrugAbuse

What do you think of when you think about barbecue? Some minds go straight to burgers and hot dogs, other people think about kebabs, fish baskets and smoked meats. Here are the top five meats used for barbecuing each year and a few helpful tips on how to prepare them.

Beef: Steaks and burgers are the most common forms of beef to barbecue. Experts recommend buying beef that is fresh, not frozen. They also recommend a fattier cut of meat for the grill to keep the meat tender and flavorful. The best beef cuts for the grill are the rib eye, porterhouse steak, t-bone and strip steak. For an extra bit of gourmet extravagance the fillet mignon is always a favorite.

Pork is a favorite among avid barbecue enthusiasts. The most popular cuts of meat for the grill are ribs followed by pork butt and pork shoulder.

Chicken is good on the grill in any form, however the leaner breast meat will fare better if it is marinated, otherwise meat can become dry. Thighs and drumsticks do well on the grill due to their higher fat content.

Shrimp works well on the barbecue and is a popular choice for seafood lovers. It takes special care because shrimp cooks quickly and can easily escape and fall through the grill grate. Fish baskets and skewers are good cooking tool options for grilling aficionados.

Salmon is by far and away the most popular fish to grill. It has a hearty almost steak like texture and a flavor that goes well with a variety of barbecue type sauces. Salmon smokes well and cooks fairly quickly which makes it the perfect solution for those nights where dinner needs to be on the table fast.

No matter what meat you prefer, grilling experts and novices equally benefit from a pantry full of "secret" spices, rubs and sauces. Gourmet grilling planks and seasoned skewers will have friends and family asking, "What's your secret?"

By L. Moses



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