A barbecue that runs late is usually not a charcoal problem. It is a cut-selection problem. The best barbecue meat cuts match the heat, the cooking time and the number of people you are feeding, so everything reaches the table juicy, properly cooked and at roughly the same time.
For a quick midweek grill, thin steaks, chicken thighs and sausages are practical choices. For a weekend gathering, ribs, pork shoulder or brisket reward slower cooking and patient temperature control. Buying well also means considering bone-in versus boneless, fat content, portion size and whether you want a centrepiece to carve or easy individual servings.
Best barbecue meat cuts by cooking method
The grill gives you two useful zones: direct heat above the coals or burners for browning, and indirect heat away from the hottest area for gentler cooking. Start with the cooking method, then choose the cut. This avoids putting a large joint over fierce heat and hoping for the best.
Direct grilling: steaks, chops and quick-cooking pieces
Ribeye is one of the most reliable steak cuts for barbecue. Its marbling keeps it succulent over high heat and gives it a rich, beefy flavour. A steak around 2.5 cm thick is easier to brown without overcooking the centre. Sirloin is leaner, firmer and often better value when serving a group. Rest both cuts for at least five minutes before slicing.
For a more luxurious option, fillet cooks quickly and is exceptionally tender, but its low fat content means it has less protection from intense heat. Keep the grill hot, cook briefly and avoid leaving it unattended. T-bone and porterhouse steaks offer two textures in one cut, but the meat near the bone can cook at a different rate. They suit confident grilling rather than a crowded barbecue where attention is divided.
Lamb loin chops and lamb cutlets are equally suited to direct heat. Their natural fat takes well to garlic, rosemary, mint, lemon and warm spices. Cook them until browned with a little pink remaining inside, unless guests prefer them more done. Pork loin chops can also work well, though they are leaner than shoulder cuts and benefit from a short brine or a flavourful marinade.
Chicken thighs are a stronger barbecue choice than chicken breast for most households. Whether boneless or bone-in, thigh meat stays moist, accepts marinades well and is forgiving if the grill runs hotter than expected. Bone-in thighs take longer but offer more flavour; boneless thighs are ideal for skewers, wraps and quick family meals.
Cuts for low-and-slow barbecue
Slow barbecue turns collagen into gelatine, giving tougher, flavourful cuts their tender texture. It needs stable, moderate indirect heat rather than a fierce flame. Allow more time than you think, particularly when cooking outside on a cool or windy day.
Pork shoulder, often sold as Boston butt or pork butt, is one of the best value cuts for feeding a crowd. It has enough fat and connective tissue to stay moist through a long cook, then pulls into soft strands for rolls, tacos, rice bowls or salads. A dry rub of salt, smoked paprika, black pepper, garlic and brown sugar works well, but keep sugary sauces for the final stage so they do not burn.
Pork ribs are a familiar barbecue favourite, but the type matters. Baby back ribs are shorter, leaner and generally cook faster. Spare ribs are flatter, meatier and richer, with more fat and connective tissue. St Louis-style ribs, trimmed from spare ribs, offer a neat rectangular rack that is easy to portion. Whichever you choose, cook indirectly until the meat has drawn back slightly from the bones and a skewer slides between them with little resistance.
Beef brisket has a deep, satisfying flavour and can be outstanding when cooked carefully. Choose a well-marbled piece with an even thickness where possible. The point end is fattier and more forgiving, while the flat is leaner and slices neatly. Brisket is not the easiest first smoked joint because timing can vary considerably. Cook to tenderness rather than relying only on the clock, then rest it well before slicing across the grain.
Beef short ribs are a more manageable route to slow-cooked beef. Their generous marbling and bone deliver a rich result, and they work with classic smokehouse seasoning or seasonings such as soy, ginger, garlic, chilli, allspice or jerk spices. Venison shoulder can also be slow-cooked, though its lean nature means it benefits from added moisture, a covered stage of cooking or regular basting.
Burgers, sausages and skewers for easy serving
For burgers, mince with a moderate fat content is essential. Very lean beef mince can become dry and crumbly on the barbecue, while a little fat keeps the patty tender and flavoursome. Shape burgers gently, make them wider than the bun because they shrink as they cook, and press a small indentation into the centre to help them stay flatter. Season the exterior just before grilling rather than overworking salt into the mixture.
Quality sausages are simple to serve and suit mixed-age gatherings. Grill them over medium or indirect heat first, turning regularly, then move them closer to the heat to colour the skins. Starting them over a fierce flame often splits the casing before the centre is cooked. Pork and herb, beef, lamb, chicken and global flavours such as merguez or spicy chorizo all bring variety to the grill.
Skewers are useful when you want smaller portions or several flavours in one barbecue. Choose evenly sized pieces of boneless chicken thigh, lamb leg, pork shoulder steak or beef rump. Keep different meats on separate skewers because their cooking times vary. If combining vegetables with meat, use vegetables that cook at a similar pace, or grill them separately. Soak wooden skewers before use, or choose reusable metal skewers.
How much meat to buy for a barbecue
Portion planning depends on the cut and the rest of the menu. For boneless steaks, chicken thighs or kebab meat, allow around 200 to 250 g raw meat per adult. For burgers, one 150 to 180 g patty is usually sufficient when serving buns and sides. For ribs, allow a half rack for lighter appetites or a full rack per adult when ribs are the main event.
Bone-in cuts produce less edible meat than their raw weight suggests. Allow roughly 350 to 450 g per person for chicken pieces, lamb chops or beef short ribs. A pork shoulder or brisket loses moisture and fat during a long cook, so buy more than the final serving weight you need. Children, plentiful salads, breads and side dishes will reduce the amount required, while an evening barbecue with beer and fewer accompaniments usually needs more.
For larger orders, it helps to combine one slow-cooked centrepiece with faster items. Pulled pork alongside chicken thighs and sausages gives guests choice without requiring every item to finish at the same moment. London Grocery's broad meat, poultry and specialist food range also makes it easier to build a barbecue around familiar favourites and cuisine-specific marinades, sauces and sides.
Preparation, temperature and resting
Take meat from the fridge shortly before cooking rather than leaving it out for hours. Pat steaks and skin-on chicken dry so they brown properly, and lightly oil the food instead of flooding the grill. Marinades add flavour but do not replace careful cooking. If a marinade has touched raw meat, do not use it as a serving sauce unless it has been thoroughly cooked.
Use a thermometer for chicken, burgers made from minced meat and large joints. Chicken should reach 75C in the thickest part, with no pink meat or juices. Burgers and sausages should be cooked right through. Whole beef and lamb steaks can be served at different levels of doneness because the surface is seared, but always respect individual preferences and take extra care with vulnerable guests.
Resting matters, especially for thick steaks, chops and smoked joints. Cover loosely and let the meat settle before cutting. This gives juices time to redistribute and frees the grill for vegetables, flatbreads or corn. Serve grilled meat with a balance of fresh, sharp accompaniments such as lemony salads, pickles, yoghurt sauces, chilli sauces or herb dressings. The right cut provides the foundation; sensible timing and a well-stocked table make the barbecue easy to enjoy.