Community Corner

What's the Best Cut of Meat for a Fourth of July BBQ?

Nelson's owner, Rick Nelson, shares some grilling favorites.

What would a Fourth of July celebration be without a barbeque? Gather a group of friends, throw some meat on the grill, kick back and relax. That’s all you need for a good day.

But a barbeque doesn’t just have to be about hot dogs and hamburgers. Hopkins Patch spoke to Rick Nelson, owner of Nelson’s Meat Market, about tasty cuts of meat for a barbeque.

Nelson’s, located on Shady Oak Road, since Nelson’s dad, Leonard, started the business in 1963. It added a bakery and a deli in 1982 and 1985, respectively. But shoppers who visit the store are still immediately hit by the smells of prime cuts of meat.

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Nelson shared three ideas for Fourth of July grilling. Do you have your own barbeque favorite? Share it in the comments below.

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For those looking for a steak

  • You’ll want: a 6-ounce filet
  • You’ll grill it: about seven to eight minutes on each side over high heat. Season it before and perhaps add salt and pepper after.

For those with time to spare

  • You’ll want: a brisket or pork butt
  • You’ll grill it: as long and as slow as possible. Aim for five to six hours on the grill over low hear. “They’re really both a labor of love."

For indoor barbeques

  • You’ll want: a brisket or pork butt
  • You’ll cook it: about five to six hours at 325 degrees in the oven. Season the meat, put it in a pan with some water and then let it cook.

 

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