BBQ FAQ Section 10.2

 

10.2 Beef

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[Does it make much difference if I use USDA Choice or Select beef for barbecuing?]

Dave Lineback--

I know of no good reason to make barbecue from "good" cuts of meats like beef steaks or pork tenderloins. They are great grilled. Barbecue, on the other hand, gets much of its flavor from the breakdown of connective tissues in "poor" cuts such as beef brisket and pork shoulders with slow cooking over long periods of time.

10.2.1. Brisket
10.2.2. Jerky
10.2.3. Barbecued chopped beef sandwiches
10.2.4. Steaks
10.2.5. Short Ribs
10.2.6. Roasts

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

Thursday, November 25, 1999
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