Surely on more than one occasion you have asked yourself which is the best barbecue meat . Although the meats cooked in this way are delicious and are a pleasure for our palate, not all are equally rich, tasty and juicy. If you have been asked to buy it, take a note.
Types of meat for Barbecues
The beef is the real star of barbecues for its juiciness, its intensity of flavor and versatility of cuts. The most used is the part of the churrasco , also known as rib strips. However, the ribeye, steak, tenderloin and belly also tend to give very good results.
The pork is a good choice for the barbecue. It is economical, it is roasted quickly and there are a variety of cuts to choose from that are delicious: bacon, rib, chistorra, chorizo or secret . If you want the best result, avoid less lean pieces, such as sirloin or tenderloin, because they are less juicy.
The chicken is one of the best remaining meat as it is cooked quickly, is tender and more digestible than before. It is the healthiest option for those who are careful with their diet, for example. Except the breast, which is usually quite dry, you can do any part. Of course, with the thighs, the thighs and the wings you will be fully successful.
If you are more of lamb, we recommend opting for chops, either leg or rib cut. They are the most fatty parts and that will guarantee you that they will be very tasty.
Conclusion: You will not be wrong!
You no longer have to ask yourself which is the best meat for a barbecue. You just have to choose it and buy the right amount. If you opt for bone cuts, buy about 500 grams per guest; without bone, about 300 grams. Do not skimp on quantity; there is always someone who repeats.