What Shall You Grill Tonight?
What types of meat are
best for a BBQ? The easy answer to that is "all". Seriously however, it depends on your definition of BBQ. Are you referring to the shredding of meat and combining it with chopped onions, various spices and some yummy, messy BBQ sauce? Or are you talking about what to toss on your grill? The first kind of BBQ is probably self evident: pork, chicken or beef. But what about the good old fashion kind of cooking over an open fire or, at the very least, a bed of coals?
It’s not what you grill it’s how you grill it
No matter what your guests think, there is never any need to kill a nice cut of meat twice. There is absolutely nothing wrong or unsafe about beautiful slabs of beef having just a little bit of pink in the center. The FDA in fact changed their recommended pork temperatures just last year to as high as 165 degrees Fahrenheit but now as low as 145 degrees. Beef remains at a safe temp at around 145 degrees and your best BBQ’d chicken (and other poultry) should hover around 165 degrees.
The Midwest of America loves them – some brats!
If you’re not from the Midwest there’s a good chance you won’t even know how to pronounce that. It’s brat with an ‘a’ as in farm. It is not pronounced like the spoiled child. What is it? Sausage. Why don’t they call it sausage? Because it’s special. It’s not Italian, it’s not kielbasa, it’s not beef – it’s a brat. Usinger’s makes the best but you didn’t hear that here.
by Fire it up BBQ catering
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