While many of us know what to ask for when the server arrives for our order few of us really know where on the animal our meat comes from or the time it takes to create a perfect brisket dinner, 8 oz. Ribeye Steak or Pulled Pork Sandwich. At Martin's Randy Lee and the folks in the kitchen Hand Pull each Smoked Pork Butt for the Pulled Pork Sandwiches and Dinners. As for beef Randy only uses Angus as it has more texture and flavor. Below are a few charts so you can see where your favorite choice of meat is coming from.
Beef
Beef today has been through some trying times. It used to be you could saunter up to the meat counter, order a nice beef cut with a generous amount of fat in it and walk away without blinking. Then America became health-conscious. Suddenly red meat was a borderline if not a definate no-no. Beef fat became something to be shunned, a guilty pleasure to be enjoyed in moderation only.
Okay, a little lesson in healthful eating is fair enough. Who has anything against moderation? Ranchers respond to consumer demand in good faith by breeding leanercattle, but oftenat the expense of flavor and tenderness. Fortunately, today ranchers are as eager to find a better solution and are striving to develop tastier lean breeds. They also want to elevate grading standards. And now you can find "natural" and organic beef at many meat counters. These products cost more, but their producers insist their quality and flavor is unmatched. Check them out and see for yourself!
In the meantime, you cna start out on the right hoof by buying the best Choice cut you can find - look for the ine that stands out for its marbling. Season it with a marinade or rub, if desired. Allow the meat to stand at room temperature before you throw it on the grill and don't salt it too soon. Then use the grille's heat to sear the outside. Allow it to rest after grilling. Add sauce if the recipe or your taste dictates. Eat it hot. And don't look back!
Pork
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