How to choose the perfect cut for your weekend barbecue

The weekend is coming up, the gathering is planned, and the grill… is waiting for you.
But if you’ve ever stood in front of the butcher’s display case and wondered, “What should I get to make sure it turns out right?”, then this guide is for you.

With barbecue, it’s not just the cooking that matters. The right cut makes the difference between a simple cookout and a meal everyone will remember.

🔥 First, think: What kind of BBQ do you want to have?

Before choosing your meat, answer 3 basic questions:

• How many people will be eating?
• Do you want a quick cook or a relaxed slow grill?
• Will you serve just one type of meat or a variety?

If you have beginners in your group, it’s a good idea to choose cuts that are forgiving of small grilling mistakes.

Beef for BBQ: Cuts worth choosing

1. Rib eye (Rib eye steak)

Ideal for beginners. It has intramuscular fat (marbling), which helps it stay juicy even if it’s slightly overcooked. It cooks quickly over high heat.

👉 Ideal for: small BBQs, premium results, impressive presentation.

2. T-bone

Combines tenderloin and strip loin in the same cut. It needs a little more attention because it has two different textures.

👉 Ideal for: more experienced grillers and an impressive table.

3. Beef patties made with selected ground meat

Don’t underestimate them. If the ground meat has the right fat ratio (about 15-20%), you’ll get a juicy result.

👉 Ideal for: family BBQs and kids.

Pork for BBQ: Reliable choices

1. Pork neck chops

Pork neck has natural fat, so it stays tender and tasty. A very beginner-friendly cut.

👉 Cook over medium heat so they don’t dry out on the outside.

2. Pork belly slices

If you want a bold flavor and a crispy result, pork belly slices are always a hit.
You can also marinate them the night before.

3. Souvlaki

A quick, practical solution. Ideal when you're feeding a large group.

Chicken for BBQ: How to choose it well

Chicken needs careful attention to keep it from drying out.

Thighs: Juicier and more forgiving.

Wings: Ideal as a table appetizer.

Breast: Needs a marinade and the right cooking time.

👉 Tip: Always grill chicken over medium heat, not directly over very high heat.

Lamb for BBQ: For a more traditional result

Lamb chops: Quick to cook, with a bold flavor.

Rack of lamb: A more premium choice for special occasions.

Lamb needs high heat at first, followed by gentler cooking.

 How important is fat?

When it comes to barbecue, fat is your friend.

• It adds flavor.
• It protects the meat from drying out.
• It helps create a crust.
• If you choose a very lean cut, it's more likely to dry out.

 What to keep in mind before grilling

• Take the meat out of the fridge 30-40 minutes beforehand.
• Pat it dry with paper towels.
• Don't keep turning it over.
• Let it “rest” for 5-10 minutes before cutting.

How to pair cuts the right way

For a balanced meal:

• 1 premium cut (e.g. rib eye or rack of lamb)
• 1 budget-friendly but tasty option (e.g. pork neck)
• 1 option for kids (burgers or souvlaki)
• 1 side dish for the grill (vegetables or potatoes)

That way, there's something for everyone.

❤️ The secret isn't just the cut

The perfect barbecue isn't just about technique. It's about the moment. The smell of the grill, the table set for dinner, the chatter among friends. When you choose the right meat, you've already taken the first step toward a successful family meal. And remember: You don't have to be a chef. You just have to choose well and grill with love.

Good luck with your weekend BBQ! 🔥🥩