Beef is one of the most popular foods here at A.S. And while the steak is a good, baked choice even better. There is nothing like the smell of grilled pot to make your mouth water and your home smell good!
This is my guide to how to cook beef grilled meat – something I know well as I have done a lot, many times.
First, let’s talk about the most popular grilled beef types available – lower round, round top, chuck, and tenderloin. There are others available but this is the most frequently I use – my cutting. 4 registered are also some of the most commonly found.
You will find that most beef you want to bake it harder, cheaper pieces. This is not a bad thing. In fact, this is the only type of beef that you have to grill. Slacker cuts lend themselves to grilling because they need a long cooking time to be tender. Brazing (cooking in liquid) is usually used in this cutting because this method will make it juicier.
Braise baked good with …
1. Rub the exterior with spice rubbing, grilled chocolate in hot oil in a pan to burn outside, put the roast in a slow stove along with a small amount of water and various kinds of vegetables such as onions, potatoes, carrots, etc. And low for 6-8 hours. Cutting Juicier like Chuck or Brisket will make their own juice for sauce. For leaner pieces, add 1 beef broth in the beginning.
2. Use the method above but instead of cooking in a slow stove, place the meat and vegetables in the roasted pan and bake in the oven at 300 degrees F for approximately 2 hours.
Roast beef type:
The lower and top round – these two grilled meat comes from the back quarter of cattle, and are known as louder meat pieces. They are also slimmer than other pieces. After cooking both can be sliced in pieces or thin slices of roast beef. The lower round is generally harder than 2 cuts.
Chuck Roast – So far is my favorite roast because of fat abundance and softness after cooking. This grilled type is also better with bankruptcy, but comes out of many juiciers than round round, makes food beautiful and flavorful. This piece cannot be sliced, because it is pulled separately in a string, similar to a pulled pig. It can be baked in an oven or cooked in a slow stove and makes its own juice for delicious sauce.
Beef-brisket – this grilled type comes from the front of the cow front chest. This is a more difficult piece of meat and contains a lot of fat tissue which makes it very runny. Brisket usually requires long cooking time and braise for the best results.
However, other general methods are slow grills or smokers in outside smokers. Simply rub the meeting with spices, and smoke or cook under low fire for several hours. If you cook in 200-250F, it’s not unusual to cook this meat for 6-8 hours or even more. When falling apart and melts in your mouth – finish!
Tenderloin – One of the most soft and hence, baked expensive, it comes from a beef bone and is a prohibited part of the steak. Pay attention to this section when you eat steak. Even though this piece was slim, it was also very soft, so out delicious. This piece may not be cooked for a long time and should not be boiled.
The best way to cook tenderloin is to consider it as a steak – baking, or baking in the oven. Cook until it’s finished according to your wishes. Check the temperature using instant read meat thermometers.