Chicken:
Whole Chicken: The whole bird, one of my favorites! Lot’s of bone = lots of flavor. Brine this bad boy, shove him full of some aromatics, and you’re in for a treat! If that doesn’t suit your fancy, shove a can of beer up it’s tailpipe and enjoy a bird bursting with juicy flavor.
Breast: Gift your “White-Meat Only” lovers with this fine treat……and have them calling you for days. I prefer bone-in breasts, they will be more forgiving then boneless, and leave you with a greater flavor profile.
Thighs & Drums: Here is where you will get the most bang for your buck, if you ask me. Drums are great, but thighs are meaty and have a ton of flavor. If you plan on feeding a large group, a batch of thighs should be included in your spread. You will smile big hearing everyone rave about your economical purchase….people will truly think you know magic.
Wings: Got wing lovers in your family? Well, if so, get ready to blow their minds! Smoked wings are some of the best eats around. Not only are they super cheap, but they are super versatile and, did I mention easy. They take little time to smoke and they will come out silky smooth! Tip: After they’ve had their time on the smoker, throw them on a hot grill to crisp up the skin…….Money Time!
Pork:
Loin Back Ribs: Commonly referred to as “Baby Backs”, and probably the most popular cut of ribs. Baby back ribs are cut from the loin section—the place where pork chops come from. If you think about what a bone-in pork chop looks like, a baby back rib is a pork chop with most of the meat (the “loin”) removed. In grocery stores, baby backs may also be labeled “loin back ribs” or “back ribs.” Baby backs are smaller, less fatty, and naturally more tender than spare ribs, which also means they take less time to cook. They’re the most popular rib, partly because they’re neat, compact and easy to eat—practically dainty compared to spare ribs.
Spare Ribs: Spares are the Flintstones of ribs—bigger, tougher and meatier in every way, compared to baby backs. The ribs are cut from the belly of the pig—where bacon comes from. Because they’re so meaty, it takes longer to cook the ribs to the point that the tough and fatty meat breaks down to fall-apart tender. In most supermarkets, spare ribs are trimmed St. Louis-style, with the rib “tips” removed. This trim makes the racks more attractive, and can helps the ribs cook more evenly. Occasionally, you might run across whole, untrimmed racks of spare ribs. They’re generally a better value because they have more meat, including the tips.
Pork Shoulder or Boston Butt: This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it’s marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless. It requires a good amount of time to break down the fat and collagen within the meat….this is what provides the bounty of flavor and tender goodness!
Beef:
Brisket: Since I’m still doing my homework, I won’t pretend I know more than you about brisket. Here is a good website for you to review Beef Brisket.
*This list is not all inclusive…..it’s a small list of the most popular BBQ cuts. I invite you to go find all sorts of other items to experiment with!
BackyardBBQBasics 