BBQ Meats

Great BBQ starts off with quality fresh prime or choice graded meats from a reliable butcher.
Choose from free-range, organic, grass fed and well marbled beef, pork, lamb and chicken.
For great BBQ we will focus on Beef Brisket, Beef Ribs, Pork Shoulder, Pork Ribs, Whole Hog, Leg of Lamb, Chicken & Turkey.

Below are descriptions and links related to the types of meat & cuts available.
Also see: Meat Grading Standards - Meat Cooking Temperatures

Beef
Brisket - BBQ Brisket, Smoked Brisket
Chuck - Roasts, Hamburgers
Rib - Short Rib, Rib Eye Steak, Prime Rib
Plate - Short Ribs, Outside Skirt Steak. Typically inexpensive, tough, fatty meat.
Short Loin - T-bone Steaks
Sirloin - Less tender than short loin, but more flavorful. Divided into Top & Bottom.
Tenderloin - Most tender. Filet mignon served separate, or left in T-bone & Porterhouse steaks.
Flank - Used mostly for grinding, except for the long and flat flank steak.
Round - Lean cut, moderately tough, lower fat marbling. Moist cooking & medium doneness.
Shank - Used primarily for stews and soups. Toughest of the cuts.


Pork
Blade Shoulder (Butt)
The top part of the shoulder also called Pork Butt, Boston Butt, or Boston-Style Shoulder.
Used in BBQ to make Pulled Pork.

Arm Shoulder (Picnic)
The bottom part of the shoulder also called Picnic can be used in BBQ, cured on the bone to make a ham-like product, or used in sausages.

Spare Ribs & Side Ribs
Spare ribs, or side ribs, are taken from the pig's ribs and the meat surrounding the bones.
St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.

Back Ribs
Also called baby back ribs, or riblets are taken from the pigs loin (top of the rib cage between the spine and the spare ribs, below the loin muscle).

Loin

* Cured for back bacon or Canadian bacon. Cure loin & belly for side bacon.
* Divided into roasts (blade loin, center loin, sirloin, crown roast).
* Pork Tenderloin, Pork Cutlets and Pork Chops.

Legs/Hams

* Cured bone-in or bone-out to make ham.
* Legs are usually cut bone-in for roasting, or leg steaks can be cut from the bone.
* Three common cuts of the leg: rump (upper portion), center, and shank (lower portion).


Lamb
Lamb is often sorted into three kinds of meat:
Forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. Hindquarter includes the rear legs and hip. Loin includes the ribs between the two.
Cuts:
Shoulder – shoulder roast & chops
Rack – rib chops and riblets, rib roast
Loin – loin chops or roast
Leg – sirloin chops, leg roast (leg of lamb)
Breast - baby chops



Chicken

Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird (breast, wing, leg) can be used for food, and the meat can be cooked in many different ways. The most popular styles of cooking chicken are roasting, rotisserie, Churrasco-grilling and BBQ-Smoking.

Half

Full length split down the breast and back producing approximately equal left and right sides.

Breast Quarter

Half breast, a wing and portion of the back.

Leg Quarter

A thigh, a drumstick, and portion of the back.


Meat Grading Standards
Meat Cooking Temperatures

BBQ Chicken
Beef Brisket
BBQ Pulled Pork
BBQ Ribs

Hard & Soft Woods for smoking:
White Oak, Hickory, Mesquite, Pecan, Walnut, Apple, Cherry, Peach

BBQ Rub Recipes
BBQ Sauce Recipes
BBQ Baste & Spray Recipes

How-To-BBQ - Watch videos on how to prepare meat & BBQ recipes.
BBQ Restaurant Tour - Watch video tours of BBQ Restaurants across North America.