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    Bovine University

    Posted by The Beautiful Goddess Moo on 6/16/2007, 7:01 pm
    123.2.91.193

    Who commands the BBQ tongs? The answer seems to vary with gender. In a Canada-wide survey, 82 percent of men claimed they were the chief backyard chef, but less than half the women agreed. In fact, 25 percent of women said they were most likely to 'man' the grill.

    There was, however, total agreement on the number one food choice for grilling. Beef - steaks, burgers or roasts - wins by a landslide. Seventy five percent of the participants in the March 2006 survey chose beef as their first choice for grilling.*

    Whether it is the sizzle of a perfectly grilled steak, or the fun of flipping burgers with friends, outdoor grilling just makes mealtime more enjoyable. This summer, expand your culinary horizons beyond the traditional steaks and burgers and explore some new menu options.

    "More than a third of Canadians indicated that they have a rotisserie attachment for their barbeque, but most people rarely use it," says Marg Thibeault, a home economist with the Beef Information Centre. "With Beef Rotisserie Roasts more readily available, barbecued roast beef is an easy-to-prepare crowd-pleaser that should be considered."

    According to Thibeault, Beef Rotisserie Roasts are boneless, uniform in shape for even cooking, and come tied or netted. They range in size from 2 to 15 pounds to suit all occasions. "If you don't have a spit, these roasts can also be cooked on the grill using indirect heat," explains Thibeault. "You just place the roast directly on the rack over a drip pan to one side of the barbecue and turn the heat off directly under the roast. Close the lid and the heat from the other burner will cook the roast to perfection."

    Premium Rotisserie Roasts, cut from the Top Sirloin and Prime Rib, require nothing more than simple seasonings before cooking. Rotisserie Roasts from the Sirloin Tip and Inside Round, are a more economical choice, and can be equally delicious and tender if marinated before cooking.

    Another great cut for the barbecue is the Beef Medallion - a single-portion thick-cut steak. "You need a thicker steak to achieve a range of doneness without jeopardizing juiciness or flavour," says Thibeault. "Medallions are also nicely portioned into a single serving size. This eliminates the messy task of cutting a larger steak into sections to serve several people."

    Medallion steaks can be cut from grilling steaks (Sirloin, Strip Loin and Rib Eye) and marinating steaks (Sirloin Tip, Inside Round).

    http://www.beefinfo.org/

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