Meat cuts

Choose the right cut for the fire

The cut determines whether you should grill fast, reverse sear or cook low and slow.

Beef

Picanha, ribeye and côte de boeuf are excellent for reverse searing. Brisket and beef ribs benefit from long, indirect cooking.

Pork neck is ideal for pulled pork. Spare ribs and pork belly develop deep flavour during low-and-slow cooking.

Thighs remain juicy over direct heat. Whole chicken benefits from indirect heat and careful core-temperature control.