Beef Cuts For BBQ

Aurelian

I'm trying to do a slightly more interesting BBQ by having a few different beef cuts to have to carve up and offer people.

So far I'm looking at ribs (despite the very long cooking time) and skirt steak because it seems simple and quick to cook. Can anyone recommend anything?

I'm a Novice cooking with charcoal/wood and don't want to cook anything too complicated!

The Nal

Skirt, bavette both great. Bavette is quite forgiving too.

Mystery Egg

Slow braise your ribs in advance and then sauce them and char them on the bbq to cut way down on cooking time.

Also consider getting a ring or two of borewors beef sausage, it cooks quickly, looks great and is a crowd pleaser.

Then add some steaks and I can't imagine there will be any unhappy campers or leftovers!

Aurelian

https://www.boards.ie/discussion/comment/120935682#Comment_120935682

Thanks for that advice. Roughly how long/what temperature would you put them in the oven for 1st?

Mystery Egg

That will depend on the cut of ribs you're using! Make sure you ask your butcher what kind of ribs they are. Then prep them the day before using Google for guidance so there's no last minute panic on the day, just basically saucing, heating and charring them on the bbq.

Saw some nice looking tomahawk steaks in my local SuperValu yesterday!

StupidLikeAFox

Look out for picahna, it's a staple in Brazil and some of the meat I've ever tasted off a bbq

the beer revolu

https://www.boards.ie/discussion/comment/120950625#Comment_120950625

I don't see the point of paying for a massive length of bone attached to your ribeye steak.

The Nal

https://www.boards.ie/discussion/comment/120951601#Comment_120951601

Same. Had the butcher in FXB weigh and price both for me last week. Nearly double the price for one with a bone attached.

the beer revolu

https://www.boards.ie/discussion/comment/120951653#Comment_120951653

On these steaks, the butchers are laughing at people buying them!

Mystery Egg

It's the "wow" factor I think... These boys were about six inches thick. You won't see a six inch thick rib-eye around very often. In fact they're often miserably cut.

the beer revolu

https://www.boards.ie/discussion/comment/120951715#Comment_120951715

You're still paying premium meat price for a length of bone.

A good butcher will cut any thickness you like. You can also have rib on the bone but trimmed so you don't have a huge length of bone protuding.

The steak above started life as a rib joint on the bone. I just cut it into steaks.

Gloomtastic!

https://www.boards.ie/discussion/comment/120949473#Comment_120949473

For a rack of spare/baby back ribs, I cover them in dry rub and then stack up to three racks in a large Turkey roasting bag and tie/knot the end. Put the bag on a roasting tray and stick them in the oven at 140c for at least 90 minutes.

After their slow cook, turn the oven up to 200c, take the racks out of the bag and sit side by side on the roasting tray. Brush the meat side liberally with BBQ sauce. Back in the oven for 30 minutes, taking them out every 10 minutes or so and brush again with sauce.

Enjoy! 😋

The Nal

https://www.boards.ie/discussion/comment/120950646#Comment_120950646

Bought 2 steaks in Supervalue for €5.49 yesterday! Going to have one for breakfast shortly.

Edit. Pretty epic for a €2.75 piece of meat

The picanha in Featherblade is amazing, so we picked up one from Higgins for the BBQ.

First time cooking a 1.5kg lump of meat on the BBQ, but turned out really well. Very tender and beefy, but didn't have that onglet funkiness too much.

Aurelian

Any tips on stopping the ribs from drying out in the oven?

Mystery Egg

Personally I braise them. But Gloom above recommends putting them in a closed turkey bag.

You could also wrap them tightly in foil to cook in their own juices.

The Nal

https://www.boards.ie/discussion/comment/120973677#Comment_120973677

Beef ribs? Dutch oven, or braise them like M Egg says.

Nice recipe here

https://eatlittlebird.com/asian-braised-beef-short-ribs/