Pairs well with Grilled Lesser-Known Beef Cuts Barbecue
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Grilled Lesser-Known Beef Cuts Barbecue
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A barbecue tasting and comparison of lesser-known beef cuts including vacuum top, spider, steak tapa, sliced shoulder, and rose beef along bone-in, grilled to highlight their unique flavors and textures.
00:00:30 total
Serves 4
medium
Main Various
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Ingredients
- vacuum top beef cut - watch the video to see (top part of the vacuum cut, suitable for grilling)
- spider cut beef - watch the video to see (a flavorful cut with some guts, grilled)
- steak tapa (wide steak cap or marucha) - watch the video to see (shoulder cap or steak cap, grilled)
- sliced shoulder bone-in - watch the video to see (bone-in shoulder blade, grilled)
- rose beef along bone-in - watch the video to see (chuck cut lengthwise with bone, grilled)
- salt - to taste (to season all cuts before grilling)
- oil - to taste (optional marinade for some cuts like spider)
Instructions
- Preparation: Season all beef cuts with salt. Optionally marinate cuts like spider with a little oil.
- Preheat Grill: Heat the grill for about 10 minutes until embers are good and hot.
- Cook Skirt Cut: Make a small hole in the center of the skirt cut and cook over indirect heat, covered, similar to sous vide, to keep juiciness.
- Cook Rose Beef and Other Cuts: Cook rose beef and other cuts over medium heat, browning each side without overcooking to preserve juiciness.
- Cook Spider Cut: Grill spider cut over medium heat, turning frequently to avoid overcooking.
- Cook Steak Tapa: Sear the fat on the steak tapa on both sides, then finish cooking over very high heat, turning repeatedly to medium rare.
- Cook Sliced Shoulder and Rose Beef Along: Grill these cuts back and forth like steaks until tender and flavorful.
- Serve: Serve all cuts hot off the grill, sliced appropriately to enjoy their unique textures and flavors.
