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    Most over rated cut of meat for grilling?

    Posts: 721
    in EggHead Forum
    #1 for me is Chicken breast anything, this part of the yard bird maybe a great deal for restaurants, meal manufacturers and institutions and advocates of low fat diets. I won't buy or cook them. Too many other choices for chicken that taste better and grill better.

    #2 Low fat ground meat  -- great for burgers that taste like saw dust. I had some burgers yesterday made with 90/10. No thanks, even bacon wouldn't have helped that meal.

    feel free to add to the list, YMMV
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
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    • Posts: 1,535
      Any hamburger from the store ... especially since I now make my own.  

      Have to disagree on chicken breast, it's the only chicken I grill - Butterfly, oil, salt and pepper.
      Dave
      Cambridge, Ontario - Canada
      Large (2010), Mini Max (2015), Large garden pot (2018)
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    • Posts: 2,814
      chicken breast. Thighs are so much better.
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 8,364
      Brisket
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 548
      Boneless skinless chicken tit or bonless pork chops tie
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    • Posts: 721
      edited May 2016
      I prefer boneless chicken thighs instead of chicken breast in just about everything I cook. Tastes better to my taste buds. For years the only menu that was almost healthy was chicken breast salad. Burned out on it years ago. Kitchens like it because they can buy it precooked frozen with grill marks, nuke it and serve. taste be damned.
      1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

      "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

      Albert Einstein
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    • Posts: 2,654
      Yeah, no question the worst thing I've ever grilled was tofu!  <laughing>  I tried an achiote-marinated recipe, and made tacos with it, and it was OK, but I can't say I really care if I ever have that again.  (I eat vegan sometimes, which is why I tried it.)

      About the chicken breasts, like others above I generally prefer thighs, but there are some chicken breast recipes I like. Here's one I really like, and it's my wife's favorite chicken recipe.  Melissa Clark said that because chicken breasts are so uneven in thickness, they don't grill evenly and often wind up tough.  For this recipe she pounds them to an even thickness, puts a sweet and spicy rub on them to add flavor, and cooks them hot and fast:

      Sweet and Spicy Grilled Chicken Breasts

      Ingredients:

      4 (6-ounce) boneless, skinless chicken breasts

      Rub:
      2 tablespoons dark brown sugar
      2 teaspoons ground coriander
      1 ½ teaspoons kosher salt
      1 ½ teaspoons dry mustard powder
      ¼ teaspoon cayenne

      Dipping Sauce:
      1 ½ tablespoons extra-virgin olive oil, more as needed
      4 tablespoons Dijon mustard
      2 teaspoons minced fresh chives

      Directions:

      1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

      2. In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you preheat the grill.

      3. Because they're so thin, I grill them pretty hot and fast, 500° or even higher, and they don't take long at all, checking with my Thermapen to 160°-165°.  Original directions follow:  Light the grill, building a hot fire, or preheat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

      4. (We thought the sauce was OK, but we don't usually make it.)  Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

      Source: http://cooking.nytimes.com/recipes/1017490-sweet-and-spicy-grilled-chicken-breasts

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    • Posts: 721
      Theophan said:
      Yeah, no question the worst thing I've ever grilled was tofu!  <laughing>  I tried an achiote-marinated recipe, and made tacos with it, and it was OK, but I can't say I really care if I ever have that again.  (I eat vegan sometimes, which is why I tried it.)

      You win, took Tofu off my list a long time ago! your recipe looks great!

      1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

      "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

      Albert Einstein
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    • Posts: 34,839
      If a cut of meat is over-rated for grilling, then is it "overrated" in general or just because of the cooking technique?  I am pretty simple with my BGE/any grill cooks, but I am hard-pressed to find any meat that is better tasting on something besides an outside fired cooking apparatus.  FWIW-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 10,458
      Theophan said:
      Yeah, no question the worst thing I've ever grilled was tofu!  <laughing>  I tried an achiote-marinated recipe, and made tacos with it, and it was OK, but I can't say I really care if I ever have that again.  (I eat vegan sometimes, which is why I tried it


      we gotta get you a wok brother!!

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 888
      OVERRATED?

      That would easily be a tie. Boneless, skinless, ribmeat-less chicken breasts. If I do 'em gotta have the bones and rib meat/tender attached, and skin on and marinated or rubbed/brined for a bit.

      The next would be beef tenderloin/filet.. Everyone loves it but god is it about the least flavorful, boring cut of beef on the cow. It's like a 90/10 or leaner ground beef for burgers.

      Give me a skirt, flank, flat iron, tri-tip, or just some solid prime ribeyes to grill for beef.
      -FATC1TY
      Grillin' and Brewing in Atlanta
      LBGE
      MiniMax
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    • Posts: 15,172
      edited May 2016
      I am going with shrimp. Now don't get me wrong, There are a few excellent shrimp items. The shrimp relys heavely on the sauce or seasoning to deliver. By itself, it cooks very fast and doesn't have much of an opportunity to take on the flavor of the smoke. Additionally, there is no natural fat to provide a flavor profile. (OH YOU SAID CUT OF MEAT)......Never mind.
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 799
      I'll probably be sorry I posted this, but London Broil. Marinated it, slow cooked it, gas grilled it, hibachied it, egged it, ovened it...not seeing why this is so popular. And yeah, I can't do 90 percent ground beef either. And the only way I'll eat boneless, skinless chicken breast is smothered in creamed spinach, shrooms and cheese. 
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    • Posts: 22
      Beef tenderloin. 
      Concord, NC-LBGE
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    • Posts: 4,343
      I read an article where Adam Perry Lang says brisket is the most overrated (mainly the flat) and shortribs were underrated. 

      For me pork ribs are overrated. I think I just burned myself out on them. Shortribs and tri-tip are most underrated to me. 

      Little Rock, AR

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    • Posts: 17,125
      Beef Round.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 2,814
      Don't think tofu is an overrated meat.  It's not rated very highly around here to start and its definitely not meat.
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 16,658
      Honestly, I got nuthin.  I like it all.  
      ___________

      "We are currently clear on OPSEC..."  

      Ogden, UT


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    • Posts: 16,658
      jtcBoynton said:
      Don't think tofu is an overrated meat.  It's not rated very highly around here to start and its definitely not meat.
      The Chinese call Tofu "meat without bones"; are you saying 1.3 billion people are wrong??   =)
      ___________

      "We are currently clear on OPSEC..."  

      Ogden, UT


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    • Posts: 897
      edited May 2016
      Most over rated is the beef tenderloin. Great piece of meat in regards to tenderness; cooked as a steak it is boring. Years ago I had it in a stroganoff at a nice restaurant and it was more tender than the noodles.
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    • Posts: 2,600
      Pork tenderloin. I wouldn't cross the street for a free one. Underrated--beef liver. I can eat a lot if it's done right 
      Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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    • Posts: 19,636
      The cut you don't know how to cook.  From seafood to pork to veal to ostrich, it's all about technique, chicken included.  Look for octopus in my near future.  @Jstroke, love pork tenderloin on the egg.  Respect your opinion too.
      Sandy Springs & Dawsonville Ga
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    • Posts: 42,109
      @SGH's pork calamari
      ______________________________________________
      I love lamp..
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    • Posts: 14,831
      Most overrated? Brisket, followed closely by ribeye. Though @bgebrent has a point!

      As for chicken breast, that's the best part of the bird! Next to the liver! =)

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 28,920
      nolaegghead said:
      @SGH's pork calamari
      Without question or doubt, imitation calamari does not get the respect that it deserves =)

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 19,636
      SGH said:
      show previous quotes
      Without question or doubt, imitation calamari does not get the respect that it deserves =)
      Nor will it brother! ;)
      Sandy Springs & Dawsonville Ga
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