Any cut of beef may be transformed into a delicious barbecued supper with our recipes for BBQ meat. In dozens of recipes, including the British barbeque, beef is the main ingredient. Steaks are one of the most popular cuts to cook on a barbecue since it is difficult to obtain the smokey char you get on fried steaks. Any steak cut will do; ribeye, sirloin, fillet, flank, hanger, rump, and T-bone steak are all good options. Check the information below for recipes for traditional burgers, simple brisket, traditional roast beef, juicy ribeye steak, and much more.
While the tougher steaks, like hanger and flank, may require marinating, most steaks require little to no preparation before cooking. Before grilling steak, ensure the grill is hot so the meat will sizzle as soon as it touches it. Halfway through cooking, turn the meat. When cooking beef ribs, it is advised to select short ribs rather than back ribs. Short ribs’ added fat will improve flavor when cooked. Because the amount of meat on each rib varies, always go for ribs with more meat. You can purchase ribs individually or in a rack (and butchering prowess), depending on your preferences.
Here are Some Best BBQ Beef Recipes
Grilled Flat Iron Steak with Chimichurri Sauce
When you feel like grilling on the weekend, you should try making grilled flat iron steak with chimichurri sauce. Compared to most steaks for grilling, this cut of meat is still a fairly decent deal. I first learned about it when it wasn’t as well-known or pricey as it is now. My butcher suggested I try the beef cut known as Flat Iron Steak and assured me that I would enjoy it.
When the butcher informed me that this cut didn’t require marinating, I started to see this as more than just a different moniker for flank steak. When he mentioned that it was ideal for grilling, my attention was piqued even further. And I’ve been cooking this recipe for years with Flat Iron steak!
Balsamic Rosemary Steak Kabobs
Until this past weekend, I had entirely forgotten how much I adore kabobs. You can combine many delicious ingredients, and there are hardly any dishes to wash. Although you could potentially eat a kabob right off the stick without any plates or silverware, I typically permit it since I have three messy sons to clean up after (very tailgate-friendly).
We are a steak and potato family. Therefore I put steak and potatoes in my shopping cart first. At Walmart, I found some wonderful, thin-cut ribeye steaks that are perfect for grilling. You want your kabob ingredients to be around the same size, so I also bought some tiny Yukon Gold potatoes (for cooking purposes). My kids would disagree, but if there’s a steak on my plate, there better be some mushrooms around!
Grilled Steak Fajitas
Mexican restaurants are fajitas, and these are as delicious. You may choose the ingredients you use to marinade the meat, so you control what goes into your body. Additionally, you can choose the type and cut of meat you utilize. If you have time, marinate the pork for at least an entire night, but 2 hours will do. These Grilled Sirloin Fajitas are a favorite family, thanks to the combination of tender, succulent steak and fresh, grilled veggies. Let your family choose their garnishes to make this meal engaging and enjoyable.
Perfect Grilled Steaks
Heat your charcoal or gas grill high for 10 to 15 minutes before cooking. Watch for the temperature to reach 450 and 500 degrees Fahrenheit if your grill has a temperature gauge. If not, make sure there is only a thin layer of ash covering the coals by checking the gas or coal heat level, or try holding your palm over the heat; you shouldn’t be able to do so for more than 3–4 seconds. A grill brush can remove any bits of burned meat or drips off the grill.
To keep the steak from sticking, use tongs to gently rub a paper towel that has been wet with vegetable oil over the grill rack. Just one flip will cook and sear! Its thickness greatly influences how long it takes to cook your steak. Here is broad guidance; however, a thermometer should be used for more accurate indoor temperatures. Depending on the level of doneness desired, grill steaks up to an inch thick for 3 to 7 minutes per side. Depending on the level of doneness desired, grill one 14-inch thick ribeye or sirloin for 8 to 10 minutes on each side.
Chili Barbecue Beef
I usually consider the long weekend surrounding Victoria Day to be the official start of summer. This is the time of year when I typically get the house ready for the warmer weather, despite classes being in session. It usually involves installing air conditioners in the windows and setting up the barbecue to prepare for summer grilling.
Having barbecue parties in our garden is one of my favorite summertime pastimes. Although I enjoy attending them at others’ homes, I prefer to host them. What could be more enjoyable than gathering with friends and family while enjoying a delicious meal that has just been cooked on the grill? It’s what I call my Summer Bliss.
Grilled London Broil Recipe
The marinating is done in a room-temperature environment. In addition to cutting the marinating time in half, bringing the meat to room temperature before grilling promotes equal cooking. The meat is crosshatched (shallow cuts done diagonally in each direction) on both sides. This allows the meat to absorb more flavor and the interior to cook before the exterior overcooks and turns an ugly shade of grey.
This is the most delectable London Broil you’ll ever eat! Since it should be cooked medium rare for softness, the London Broil must be on the grill for a brief period. To ensure that the meat cooks evenly, it is turned over every minute. For a wonderful yet affordable family dinner, serve with steak sauce or, even better, horseradish sauce.
Grilled Steak and Potato Packets
These Steak and Potato Packets have been used for years as camping dinners. Thus, Hobo Packets got its moniker. You can cook your meat and vegetables in a foil package over a campfire for a tasty and simple meal. For a tasty twist, include green peppers and onions! Absolutely! Lean ground beef, lean pork, and even chicken all work well. Lean meat is recommended because you don’t want it to produce a lot of fat while cooking.
Marinated Steak Kebabs
The nicest and simplest thing ever are these delicious steak kabobs, which can be prepared with any of your favorite vegetables! They make the perfect entertaining side dish for any summer BBQ or simple summer meal. The wonderful thing about steak kabobs is that, even though higher quality, more costly steaks (such as filet mignon or tenderloin) are frequently preferable for grilling, you can get away with using a less expensive cut of meat because the meat is marinated!
I usually use top sirloin because it’s less expensive, has great flavor, and is thick enough to produce lovely, substantial meat cubes. After slicing the steak into 1-inch pieces, put the pieces in a gallon-sized resealable bag. Steak marinade ingredients include soy sauce, peach juice, oil, dried onion flakes, garlic, and black pepper. Place the steak and marinate in a bag, seal it, and refrigerate for one to six hours.
What Cut of Meat is Used for BBQ Beef?
A chuck roast is a popular cut for juicy, tender shredded barbecue beef in the oven, but you can also use brisket or a round roast. My first preference is a boneless chuck roast (or a bone-in chuck roast, if you can locate one), as they have excellent marbling, which makes the roast moist and soft when braised. The finest results come from tender cuts like sirloin, ribeye, and fillet since steaks cook fast on the barbecue. These slices are from less-used parts of the cow, whereas hard-working muscles are excellent for cooking for a long time at a moderate temperature.
With the slow cooker approach, the connective tissue has a chance to melt, giving you a soft barbecue that melts in your mouth. My favorite beef cut is chuck roast, but brisket is a wonderful substitute. According to a survey, more Americans say the pig is their preferred BBQ meat. In this Gallup telephone survey from June 24–25, 2019, a random sample of 1,028 respondents from all 50 states responded, and 32% reported eating chicken at their most recent barbecue, while 30% reported eating beef.
How Long does it Take to Barbecue Beef?
Overall, it depends on the size of the roast, but a rough guideline is 8 to 10 hours on LOW for a regular 3-5 lb beef chuck roast. Many assume that the roast is overcooked if they attempt to shred it, which is tough. In reality, a tough roast typically indicates that it needs additional time to cook. Place the steaks on the grill and cook for 4 to 5 minutes until they are gently charred and golden in color.
Grill the steaks for a further 3 to 5 minutes for medium-rare (internal temperature of 135 degrees Fahrenheit), 5 to 7 minutes for medium (internal temperature of 140 degrees Fahrenheit), or 8 to 10 minutes for medium-well (150 degrees F). Ribs taste even better with simple seasoning and cook wonderfully when cooked slowly over an indirect fire. It may take 5 to 6 hours to grill them slowly. A minimum internal temperature of 145 °F (63 °C) should be present. How long your ribs take to cook depends depend on their size and thickness.
Should you Boil Beef Ribs Before Grilling?
To achieve the best tenderness, ribs should be cooked gently. To help the meat to become softer, ribs are frequently cooked or oven-steamed before being grilled. Place the ribs in a sizable baking dish, add approximately 1 inch of water, cover with aluminum foil, and bake for about 50 minutes at 350 degrees to oven-steam them. In addition to reducing the fat, boiling the meat also releases the spareribs’ natural juices, which are crucial for preserving the ribs’ authentic flavor.
While parboiling leaves some natural flavor, it doesn’t eliminate much of it. The ribs should ideally be boiled for 30 to 45 minutes before being grilled for 5 to 10 minutes per side. Brush the ribs with barbecue sauce and finish grilling them on a medium-hot grill after they have done cooking. Boil the ribs for about 25 minutes until they are slightly tender but not falling apart. Heat a grill to a high temperature. Place the ribs meatier side down on the grill. Cook for 10 minutes; if desired, glaze, then grill for a further 3 minutes.
How do you Cook a Roast on the BBQ without a Rotisserie?
If you don’t have a rotisserie, you can use indirect heat roasting to prepare the roast directly on the grill. USE a fork to prick the roast all over. Place in a sizable freezer bag that can be sealed add 2 cups of your preferred marinade, and close. Place in the fridge for 12 to 24 hours. According to the desired degree of doneness, you should grill your roast for 15 to 20 minutes per pound. Before removing a roast from the grill, a rare medium roast should reach a temperature of 130 to 135 degrees, while a medium roast should reach around 140 degrees.
On the BBQ, you can roast meat using indirect heat. This occurs when food is cooked using ambient heat rather than direct heat. You’ll need to utilize a hooded BBQ to accomplish this. On the other hand, a chuck blade steak could be braised, grilled, or broiled, whereas a chuck blade roast would need to be roasted or braised. Like our delectable Fresh Mango Marinade, you should probably marinate the meat first to break down the collagen and muscle fibers.
Steak is one of the few foods that go best with a barbeque. Beef can be prepared perfectly on an outdoor grill for everything from steaks to kebabs and burgers. But it’s important to give your steak the respect it deserves. Nobody wants to serve food at a barbecue that is flavorless or badly seasoned, and our recipes will assist you in avoiding that. From outside salads to odd pulled meat, our collection of BBQ beef dishes has something for everyone to keep them satisfied and amazed.