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Turn inexpensive meat into great barbecue

September 7, 2009 12:00:00 AM PDT
In Southern California, it's barbecue weather year round. Food Coach Lori Corbin has tips on how to turn inexpensive cuts of meat into a beautiful barbecue."There are a multitude of choices. I love skirt steak, brisket and even short ribs off the grill," said radio chef personality Jamie Gwen.

Gwen says if you have a good marinade and slice it right, inexpensive meat or poultry can put a little magic in your meal.

"The butcher's tenderloin or also the professional chef's cut of meat -- like a hanger steak -- is abundant in flavor. It is also called flat meat," said Gwen.

Another great option is skirt steak.

"I love skirt steak for sandwiches and fajitas. It has a big bold flavor and it cooks quickly," said Gwen.

And don't forget a brisket.

"A brisket is a big chunk of meat and it is traditionally a smoked-pit staple because it cooks low and slow. It is delicious smoked and grilled," said Gwen.

No matter what type of meat you buy marinating does make a difference.

Gwen says use you should use some sort of acid base such as: citrus, soy sauce or beer. You should marinate your food no less than an hour or up to a day.

Rubs are a nice low-fat alternative and glazes are used at the end of grilling.

Beyond beef, check out prices for poultry. Chicken with the bone is typically half the price of boneless chicken breast, and turkey legs can also be an inexpensive option.

If you have already planned your holiday menu don't worry we still have a couple of months of warm weather so you have plenty of time to try it out.

Web Extra Information: Thrill of the Grill

Skirt Steak:

This cut is the traditional choice for fajitas and a wonderful cut for steak sandwiches and salads. Skirt steak is best cooked quickly and sliced against the grain.

Grilling Short Ribs:

Rich and flavorful, short ribs are heavily marbled and often braised comfort food at its finest! They are unbelievable when sliced thinly, marinated and grilled.

Hanger Steak (the Chef's choice!):

Ideal for quick grilling Hangers are sometimes also called the "butcher's tenderloin" because butchers would put it away for themselves, rather sell it! This little-known cut offers an abundance of flavor, tenderness and juiciness if cooked no more than medium rare.

Brisket:

Juicy and delicious, traditionally, brisket is cooked long and slow to ensure tenderness. In Texas where the word barbecue is synonymous with beef, brisket is a smoke-pit staple. It's delicious dry rubbed and grilled to medium rare and it makes the best sandwiches!

Glazes, like barbecue sauces, are a quick way to add flavor to grilled chicken, meats and vegetables. The following glazes should be brushed on during the last few minutes of grilling so that they caramelize, but don't burn.

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