When it comes to BBQing, it's easy to stick to familiar favourites. Steaks, burgers, skewers and chicken are all great, but cooking over fire is hardly the place to play it safe! Trying different cuts can introduce new flavours and textures, often at a lower cost than more popular alternatives, while giving you the chance to try out a new range of dishes.
That's where a grill like the Asado comes into its own. The adjustable grill height lets you control the intensity of the heat, while moving and managing the embers allows you to create different heat zones. A quick-cooking bavette, a whole tri-tip and a slow-cooked lamb breast can all be cooked over the same fire, but each needs a different approach.
Some of these cuts are overlooked simply because they're less familiar, while others give you the chance to experiment with different flavours, textures and ways of cooking.
Pork Collar
Like pork loin, pork collar is a relatively versatile cut, but it has far more intramuscular fat. That makes it richer and better suited to live fire, with enough marbling to stay juicy while the outside develops a good crust.
If cooking on the Asado, cut into thick-cut collar steaks, season with salt and grill at a moderate height to give the fat time to render, then bring closer to the embers to develop a darker crust. They work well with wedges of flame grilled apple and lightly charred cabbage, with the sweetness and acidity of the fruit cutting through the richness of the pork.
The collar can also be cut into chunks for skewers. A Korean-style marinade of soy, garlic, chilli and sesame works especially well here, while the Konro provides the concentrated heat needed to cook the smaller pieces quickly.
Bavette
Despite being cheaper than premium steaks such as fillet or sirloin, bavette offers a deeper, savoury beef flavour. Its loose texture and pronounced grain work exceptionally well over intense heat.
A 2-3cm piece needs just a few minutes on each side for medium rare when the Asado is hot. Aim for around 52–54°C internally before resting for 5–10 minutes.
Bavette has a pronounced grain with long, visible fibres that give the meat its distinctive texture. Cut across the fibres rather than with them.
Once carved, try it with grilled Mediterranean vegetables and chimichurri, tuck it into a warm wraps, or serve with crispy potatoes and a sharp mustard sauce. It's the perfect alternative to more expensive steaks when flavour is the priority.
Pork Secreto
Pork secreto is a thin, heavily marbled cut from the shoulder area with a rich flavour and plenty of fat to render. Its relatively thin profile means it cooks quickly, developing crisp, caramelised edges while the centre stays juicy.
A little coarse salt is all the seasoning it needs. Grill the secreto whole over the concentrated heat of either a Konro or the Firebox grill on an Asado. It should only take around 3–5 minutes per side, turning it as it cooks so both sides develop a deep, even crust.
Serve with romesco and calçots for a great Spanish-style pairing, or grilled peppers and onions offer a simpler option that works just as well with the rich pork flavour.
Tri-Tip
Tri-tip is a triangular piece from the bottom sirloin that works particularly well as a whole joint. Its shape gives you plenty of surface area to develop a good crust, while the thicker centre can be brought up to temperature more gently.
Start by getting some colour over the flames, then raise the grill and continue cooking more gently until the thickest part reaches around 52–55°C for medium-rare. Rest it for at least 15 minutes before carving.
The grain changes direction across the joint, so take a moment to identify it before carving and cut across the fibres for more tender slices.
Serve sliced as a sharing dish with salsa verde and potato salad, or use the beef in tacos with pickled veg and fresh herbs. It also gives you a substantial centrepiece for a BBQ without having to cook several individual steaks.
Lamb Breast
Compared with more familiar cuts such as lamb leg, lamb breast is generally cheaper per kilo. It's also much richer, with plenty of fat and connective tissue, which makes it well suited to a slower cook. That richness is what gives the finished meat its texture and deep flavour.
Keep the lid down and maintain around 130–150°C to cook low and slow, with the lamb away from the heat. Allow roughly 2½–3 hours, depending on the size of the piece, until the meat is soft and the fat has rendered.
Once tender, bring it over the hotter embers to brown the outside. This final burst of heat gives you a contrast between soft, rich meat and charred, crispy edges.
For a relaxed sharing dish, serve with flatbreads, yoghurt, herbs and grilled asparagus.
Get More From Your Fire
There is a lot to be gained from looking beyond the cuts you’re already familiar with. New meats can bring different flavours, textures, and in some cases offer better value than more popular cuts.
More importantly, they give you an excuse to try something different. Pork collar can become Korean-style skewers, bavette works brilliantly with chimichurri and grilled vegetables, while lamb breast can be turned into a relaxed sharing dish with flatbreads, yoghurt and herbs. These are the kinds of combinations that make cooking over live fire so enjoyable.
Experimenting with different cuts is a great way to discover exciting new dishes and put a fresh spin on BBQ favourites. From smoky, slow-cooked lamb breast to a hot and fast bavette, there are plenty of ways to take your cooking beyond the usual ribs, chicken wings and sausages.
FAQs
What should I ask my butcher for if I want tri-tip?
Tri-tip isn't always sold under the same name in the UK. Ask for tri-tip or rump tail, and describe it as the triangular cut from the bottom of the rump. If your butcher doesn't recognise the name, describing the shape and location should help identify the right piece.
How should you season meat for cooking over fire?
Coarse salt is often enough when you're cooking good-quality meat over live fire. Season evenly and give larger pieces enough coverage. For fattier cuts such as lamb breast or pork collar, a generous seasoning helps balance their richness without needing a complicated rub.
What is the difference between pork collar and pork secreto?
Although pork collar and secreto come from a similar area around the shoulder and neck, they are very different cuts. Collar is thicker and well marbled, making it versatile for steaks or skewers, while secreto is thinner, flatter and exceptionally fatty, making it ideal for quick cooking.
Which BBQ cuts are best for low and slow cooking?
Cuts containing more connective tissue and fat tend to benefit from longer cooking at lower temperatures. Lamb breast is a good example, taking around 2½–3 hours at 130–150°C. The slower approach allows the fat to render and the connective tissue to soften before the meat is finished over higher heat.
Can you cook these cuts on any BBQ?
While it is possible to cook any of these cuts on a conventional gas BBQ, a live-fire grill such as the Asado gives you much greater control over how they cook. Its adjustable grill height lets you move meat closer to or further from the embers, making it easier to switch between the intense heat needed for bavette and secreto and the gentler cooking required for lamb breast.
Share:
A BBQ Probably Isn't Your First Date Night Thought. It Should Be.