BBQ PIT BOX BFB-RF S, Руководство пользователя

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About beef:
Non-matured meat is much better for barbecuing than aged one, as during aging it
loses moist. Any part of a good quality, fat woven, marbled beef is excellent for
barbecue. The American breeds are outstanding, especially those which are not fed but
pastured.
Recommended beef parts for BBQ:

brisket (BBQ master category)

rib (favoured by many)

clod (tied in shape)

shin (tied in shape)

rump (cooked extremely tender to preserve juice)

ox tail (smoked for 4 hours, then braised on stew base)

flank steak

cheeks

shoulder
Meat types recommended for BBQ / summary:

TOP-BBQ meaty types and parts: Fatty pork part for long cooking: shoulder,
spare rib, rib; fatty beef parts for long smoking: brisket, ribs. Though not used
in the USA great BBQ meat can be (the fatty parts): lamb, veal, goat, boar etc.,

Soft meat for fresh roasting: poultry breast; all part of cured beef possibly in big
chunks and on the bone.

Whole roast chicken or turkey.

Meat types that need testing and solutions: game shoulder, game ribs, wild
duck, guinea-fowl, etc.