When it comes to backyard grilling, the pressure—just like the summer temperatures—can be high. We talked to three of Vancouver’s best butchers to get their recommendations for the best cuts for your summer BBQs. —Bronwyn Lewis
Windsor Quality Meats has been serving Main Street since 1946. For grilling, Windsor recommends a Denver steak. This is a newly popular cut. It comes from the chuck, or shoulder, just under the blade. It is flavourful and well marbled. Another recommendation is the boneless short rib, a cut you will often see at Korean and Japanese BBQ, which cooks quickly while staying succulent.
Jackson’s is the oldest business on 4th Ave, and they recommend a Bavette steak for summer grilling. The Bavette is a large, flat steak similar in texture to skirt but thicker and more tender. Bavette steaks have tremendous flavour. They can be seasoned simply with just salt and pepper, and they also take marinade well. Jackson’s also recommends bone-in chicken when it comes to grilling, and they offer a variety of house-made marinades.
Luigi & Sons in Yaletown is where you can pick up a steak that has been dry-aged and hand-trimmed by the same folks behind Elisa Steak. Luigi & Sons have more than just steak to BBQ. They sell summer grilling kits with everything you need down to the salt to season the meat with. The kits come in a range of sizes and can include burgers, kurobuta pork chops, and Italian sausages, as well as fresh salads.
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