9 Cuts Of Meat You Should Be Grilling, But Skip
Grilling season beckons with sizzling temptation, but not all meat cuts deserve that prime spot on your BBQ. Some popular options actually turn into tough disappointments or wallet-draining disasters when exposed to open flames.
Before you fire up the grill this weekend, check out these nine cuts that might sound grill-worthy but should probably stay in your oven or slow cooker instead.
9. Filet Mignon
Holy cow, this pricey cut deserves better than your backyard BBQ! The delicate flavor profile gets lost amid charcoal smoke and flame-kissed exteriors.
Filet’s buttery texture shines brightest with gentle pan-searing, where you can monitor its transformation to perfection. Save your hard-earned cash and grill expertise for cuts that actually benefit from the flames.
8. Flank Steak Gone Wrong
Throwing flank steak directly onto scorching grates without proper prep is like sending a soldier into battle without armor. This lean cut toughens faster than a turtle retreats into its shell when overcooked.
Marinating overnight transforms this stubborn meat into something magical. Skip the grill guesswork and opt for broiling or sous vide methods that maintain tenderness without the dreaded leather-boot outcome.
7. Baby Back Ribs Disaster
Though Instagram makes grilled ribs look like summer’s greatest hit, reality bites harder than those undercooked bones. Direct grilling turns these beauties into charred exteriors with raw middles – yikes!
Slow and steady wins this meaty race. Opt for low-and-slow oven baking or smoking instead. Your taste buds will thank you when those ribs fall off the bone rather than clinging for dear life.
6. Brisket Blunders
Attempting brisket on a standard backyard grill is like trying to parallel park a monster truck – technically possible but asking for trouble! This stubborn cut demands hours of consistent low heat to break down tough connective tissues.
Without proper smoking equipment, you’re setting yourself up for a chewy disappointment. Stick to slow cookers or Dutch ovens where this magnificent meat can transform into fork-tender glory without constant babysitting.
5. Pork Tenderloin Problems
Whipping this lean superstar onto hot grates often creates a Jekyll-and-Hyde situation – perfectly cooked outside while dangerously raw inside. Or worse, overcooked cardboard throughout!
The tenderloin’s uneven shape makes uniform grilling nearly impossible. Roasting this beauty in the oven with a quick temperature probe ensures juicy perfection every time, unlike the grilling guessing game that leaves dinner guests politely chewing forever.
4. Chuck Roast Catastrophe
Slapping this budget-friendly behemoth on direct heat transforms it from potential dinner hero to certain kitchen zero. The high collagen content needs slow, moist heat to become anything resembling edible.
Chuck’s magical transformation happens in braising liquid, not over flames. When properly slow-cooked, this affordable cut delivers rich flavor that puts some fancy steaks to shame – something that never happens on a grill grate.
3. Lamb Chops Letdown
Those dainty, expensive lamb chops deserve better than the scorching unpredictability of your backyard flame throne. One minute’s distraction turns these precious morsels from sublime to subpar faster than you can say “medium-rare.”
The delicate gamey flavors shine brightest with precise temperature control only possible indoors. Save your outdoor cooking skills for more forgiving cuts that won’t punish your wallet when timing goes slightly awry.
2. Short Rib Shortcomings
Marvel at how quickly direct grilling transforms succulent short ribs into inedible meat popsicles! The substantial fat and connective tissue need hours of gentle cooking to become the melt-in-your-mouth experience we crave.
Braising these beefy beauties transforms them into something magical. Even dedicated grill masters acknowledge that some cuts simply perform better with alternative cooking methods, short ribs being the poster child for this culinary wisdom.
1. Chicken Breast Bloopers
Boneless, skinless chicken breasts on the grill are basically ticking time bombs of disappointment. Their uneven thickness practically guarantees dry edges while you wait for the thick middle to cook through.
Without protective skin or bones, these protein powerhouses dry out faster than laundry in the desert. Butterfly them before grilling or, better yet, cook them in a skillet where you can monitor moisture retention without firefighting flare-ups.