Meats to Grill or Smoke

The beef hammer, or Thor's hammer, is the beef shank, and gets its name from the shape it takes with its imposing, bare bone. It is a slightly tougher meat that is ideal for very slow cooking.

STEP 1 (The meat directly on the grill)

Temper outside the refrigerator: up to 2 hours
Smoker or BBQ temperature: 120°C (250°F)
Cooking type: indirect
Cooking time: approximately 4 to 5 hours
Internal temperature of the meate: Between 70°C and 75°C (between 160°F and 170°F).

STEP 2 (The meat is placed on two layers of aluminum foil)

Smoker or BBQ temperature: 190°C (375°F)
Cooking type: indirect
Cooking time: about 2 hours
Internal temperature of the meat: 95°C (205°F)
Type of wood chips for smoking: apple tree, cherry tree
Rest time: up to 30 minutes
Use: Shred the meat and mix it with your favorite BBQ sauce.

The picanha is a Brazilian specialty and one of the cuts of choice of the famous Brazilian churrasco. It is a lean and tender top sirloin steak with a good layer of fat around it.

To grill this meat the traditional way on a spit, cut the piece into steaks, score the fat, and skewer them, bending them over large skewers in a C shape, with the fat facing out.

STEP 1 (The meat is placed directly on the BBQ)

Temper outside the refrigerator: 40 minutes
BBQ temperature: 250°C (480°F)
Cooking type: direct
Cooking time: between 4 and 6 minutes per side, for rare or well-done meat.
Internal temperature the meat should reach: Rare: 55°C (130°F) | Medium: 60°C (140°F) | Medium/well done: 65°C (150°F) | Well Done: 70°C (160°F)
Rest time: 5 minutes
Use: Slice into strips

Next to the beef hammer, this pork knuckle with the bare bone seems small! However, it will satisfy even the biggest appetites, after being smoked and grilled.

To tenderize the flesh and make the meat juicier, it’s recommended to brine the piece of pork if it is not already. To do so, mix 60 g of salt for each liter of water needed, boil and cool, then submerge the meat for 12 hours. Then, pat the meat dry and put it back in the fridge for a few hours to dry the skin before cooking.

STEP 1 (The meat directly on the grill)

Temper outside the refrigerator: 40 minutes to 1 hour
Smoker or BBQ temperature: 130°C (265°F)
Cooking type : indirect
Cooking time: about 2 hours
Internal temperature of the meat: 90°C (195°F)

STEP 2 (The meat is placed directly on the BBQ)

Smoker or BBQ temperature: 120°C (250°F)
Cooking type: direct
Internal temperature of the meat: 95°C (205°F)
Type of wood chips for smoking: apple tree, maple
Rest time: up to 20 minutes
Use: Shred the meat and mix it with your favorite BBQ sauce.

The pork loin is a tender and very lean cut, covered with a thin layer of fat which preserves its tenderness during cooking. To enhance the taste, brush it with a dry rub and inject it with marinade a few hours before cooking.

STEP 1 (The meat directly on the grill)

Temper outside the refrigerator: 40 minutes
BBQ temperature: 135°C (275°F)
Cooking type: indirect
Cooking time: 2 hours to 2 hours 30 minutes
Type of wood chips for smoking: apple tree, maple

STEP 2 (The meat is wrapped in two layers of aluminum foil)

Smoker or BBQ temperature: 105°C (225°F)
Cooking type: direct
Internal temperature of the meat: Medium: 60°C (140°F) | Medium / well done: 65°C (150°F) | Well done: 70°C (160°F)
Rest time: up to 20 minutes

Half pork flank

1 porc (environ 4.4 kg)

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Smoke (the whole piece)

Smoker or BBQ temperature: 250 °F

Cooking type: indirect

Cooking time: about 2 hours

Internal temperature of the meat: 145 °F

Rest time: 30 minutes

Use: cut into slices to cook the same way as store-bought bacon.

Wire rack (in about 1/8 inch slices)

BBQ temperature: preheated to 500 °F, then lower to minimum just before cooking.

Cooking type: direct

Cooking time: 1 minute on each side (repeat until desired doneness)

Type of wood chips for smoking: maple, apple wood, cherry

Pork shoulder with bone

5 kg

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Step 1 (Put the meat directly on the grill)

Smoker or BBQ temperature : 250 °F

Cooking type: indirect

Cooking time: about 4 to 5 hours

Internal temperature of the meat: between 160 and 170 °F

Step 2 (The meat is placed on two layers of aluminum foil)

Smoker or BBQ temperature : 275 °F

Cooking type: indirect

Cooking time: about 2 hours

Internal temperature of the meat : 205 °F

Type of wood chips for smoking : maple, apple wood

Internal temperature of the meat: Medium: 140 °F Medium / well done: 150 °F | Well done: 160 °F

Rest time: 5 minutes

Beef short ribs

1 côte levée (environ 3.4 kg)

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Step 1 (Put the meat directly on the grill)

Smoker or BBQ temperature: 275 °F

Cooking type: indirect

Cooking time : about 3 hours

Internal temperature of the meat: 170 °F (a caramelized crust has formed on the surface)

Step 2 (Place the meat on two layers of aluminum foil)

Smoker or BBQ temperature: 275 °F

Cooking type: indirect

Cooking time: about 1 hour

Internal temperature of the meat: 205 °F

Rest time: 20 minutes

Type of wood chips for smoking: maple, oak or hickory

Tomahawk

1 bifteck (environ 1.2 kg)

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Step 1

Temper outside the refrigerator: 20 minutes

Smoker or BBQ temperature: 300 °F

Cooking type: indirect

Cooking time : about 2 hours

Internal temperature of the meat: 125 °F

Step 2 (Remove the tomahawk from the BBQ or smoker)

BBQ temperature: maximum

Cooking type: direct

Cooking time: two minutes per side, or more, depending on the desired doneness.

Internal temperature of the meat: Rare: 130 °F | Medium: 140 °F | Medium / well done: 150 °F | Well done: 160 °F

Rest time: 5 minutes

Type of wood chips for smoking : hickory, mesquite, maple.

When it comes to barbecuing this summer, the trend is for big pieces of meat.

These cuts are so meaty, they are perfect for grilling, but also for smoking, a technique that takes more time, but gives even more flavor and tenderness to the meat.

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Meats to Grill or Smoke

Sterling Silver

STEP 1 (The meat directly on the grill)

STEP 2 (The meat is placed on two layers of aluminum foil)

Sterling Silver

STEP 1 (The meat is placed directly on the BBQ)

Nagano Pork

STEP 1 (The meat directly on the grill)

STEP 2 (The meat is placed directly on the BBQ)

Nagano Pork

STEP 1 (The meat directly on the grill)

STEP 2 (The meat is wrapped in two layers of aluminum foil)

Porc Nagano

Half pork flank

Smoke (the whole piece)

Wire rack (in about 1/8 inch slices)

Porc Nagano

Pork shoulder with bone

Step 1 (Put the meat directly on the grill)

Step 2 (The meat is placed on two layers of aluminum foil)

Porc Nagano

pork side ribs (ST-LOUIS STYLE)

Sterling Silver

Beef short ribs

Step 1 (Put the meat directly on the grill)

Step 2 (Place the meat on two layers of aluminum foil)

Sterling Silver

Tomahawk

Step 1

Step 2 (Remove the tomahawk from the BBQ or smoker)

When it comes to barbecuing this summer, the trend is for big pieces of meat.

Inspiring recipe

Pro Tips for Successfully Smoking Meat on the BBQ

More to discover

Delicious tips to enjoy BBQ season!

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Meats to Grill or Smoke

Accordion Section

Sterling Silver

STEP 1 (The meat directly on the grill)

STEP 2 (The meat is placed on two layers of aluminum foil)

Sterling Silver

Nagano Pork

Nagano Pork

Porc Nagano

Porc Nagano

Porc Nagano

Sterling Silver

Sterling Silver

When it comes to barbecuing this summer, the trend is for big pieces of meat.

Inspiring recipe

Pro Tips for Successfully Smoking Meat on the BBQ

More to discover

Delicious tips to enjoy BBQ season!

5 Cuts in 50 Seconds

Coup fumant

Perfect products for the grill