We asked local chefs their favorite cut of meat for barbecue
Chef’s favorite things
The Sea Pines Resort
“My favorite cut of meat to barbecue would easily be a thin-cut short rib. The short rib is cut through bones and down the rack to about 1/4 of an inch. The marbling and being bone-in provide an unmatched flavor. Best with a quick sear of about one minute on either side over high-heat charcoal. The meat can also take on all kinds of marinates, from something soy or Asian forward to flavors more resembling a carne asada. Cook to a beautiful medium and enjoy on a hot summer day.”
– Chef Ben Harris
The Salty Dog Cafe
“My favorite is a cut of meat called the Thor’s Hammer. It’s a beef shank that we smoke on our Big Green Egg for nine hours. It’s something you don’t cook every day, so it’s fun to experiment with different cuts like that.”
– Chef Herb Britton
The Golf Club at Indigo Run
“Tri-tip because it’s rich in flavor and on the leaner side. I would marinate for 24 hours in heavy herbs and spices, then smoke for five hours at 180 degrees.”
– Chef Chris Sullivan
Country Club of Hilton Head
“Both pork and beef ribs. Slow-smoked so that they’re tender and juicy with all the sticky, delicious collagen; and finished on a charcoal grill for the balance of sweet, smokey and char flavors. Done right you can forget about the sauce.”
– Chef Kevin Jump