The foundation of a great BBQ is the right cut of meat. Some meats are perfect for the dry heat of a grill, while others need a little help with marinating or tenderizing. Here are some top choices:

Beef

• Filet Mignon / Tenderloin
• Top Sirloin
• Porterhouse or T-Bone
• Rib-Eye (Spencer Steak)
• Strip Steak (New York Strip)
• Marinated Cuts: Flank, Top Round, Skirt Steak
• Ground Beef Patties (80/20 works best)

Pork

• Country-Style or Regular Spareribs
• Pork Tenderloin
• Pork Chops (Loin, Rib, Sirloin, Blade)
• Center-Cut Leg Steak
• Ham Slices

Other Meats

• Whole Fish or Fillets
• Chicken Parts (Thighs, Breasts, Wings)
• Turkey Parts

Quick Tip: Less-tender cuts can still shine on the grill if you marinate or tenderize them first.

Choose your meats wisely and always bring them to room temperature before grilling for best results.