Insider cuts for your BBQ: Onglet, Tri-Tip, Picanha & Secreto
Hey grill masters, want to take your BBQ to the next level? With a few cuts that are real insider secrets? Here, I'll not only reveal what makes these cuts of meat special, but also how to season and prepare them perfectly. So that every bite tastes like it came straight from a competition. Let's get started!
1. Onglet – The character actor with bite
- Special feature: The onglet impresses with its strong flavor and is ideal for strong seasonings that emphasize its intense character.
- Spice tip: A mix of salt, black pepper, garlic powder, and a little paprika adds just the right kick. Add herbs like rosemary and thyme to bring out the earthy flavors.
- Taboo: Sweet rubs or BBQ sauces should be avoided with this iron-rich, spicy cut.
- Recipe idea: Marinate the onglet in an aromatic blend of red wine, garlic, and thyme before grilling it. After resting, slice the meat across the grain and serve with a fresh chimichurri sauce—a real highlight at any BBQ.
2. Tri-Tip – The underrated all-rounder
- Special feature: Tri-tip is characterized by a fine fat grain that calls for seasonings that emphasize the texture of the meat as much as the tenderness of the meat itself.
- Spice tip: Coarse sea salt and pepper, smoked paprika, and coriander seeds bring out the best in tri-tip. A touch of mustard powder gives the meat a special kick.
- Taboo: Excessively hot spices such as chili could overpower the delicate balance of the meat.
- Recipe idea: Try reverse searing by first rubbing the tri-tip with a seasoning mix, then cooking it over indirect heat, and finally grilling it. Slice across the grain and serve with a whiskey peppercorn sauce or slice it on a fresh BBQ salad.
3. Secreto – Spain’s best-kept secret
- Special feature: Secreto is extremely aromatic and requires minimal seasoning. Too many spices would overpower its natural flavor.
- Spice tip: A little coarse sea salt and fresh pepper are perfectly fine here. After grilling, add a little lemon juice to enhance the flavors.
- Taboo: Dominant marinades such as BBQ sauce or sweet seasonings should be avoided here.
- Recipe idea: Grill the secreto until crispy, cut into thin strips, and serve with aioli and roasted peppers. A fresh slice of bread goes perfectly with this – simple yet effective.
4. Picanha – The king of cuts
- Special feature: The thick layer of fat gives this cut an incomparable flavor. It requires little more than salt, but some other nuances are certainly possible.
- Spice tip: Coarse salt alone is often enough, but a touch of garlic powder and fresh pepper can't hurt. For the adventurous, try smoked sea salt.
- Taboo: Avoid over-seasoning, as the fat layer already provides a lot of flavor.
- Recipe idea: Cut the picanha into thick strips, form them into an S shape on skewers, and grill them over an open flame. Sprinkle with salt flakes after grilling—that's all you need.
The “BBQ & Grillmeister Recipes” community loves these cuts
In our Facebook group “BBQ & Grill Master Recipes", passionate grill fans share their thoughts on the spices and methods they try for these cuts. The most creative ideas often come directly from this group. So if you're looking for inspiration or want to share your experiences, don't hesitate to stop by!
Conclusion: It's your BBQ, make it special!
Anyone can grill a ribeye. But an onglet or a picanha? These special cuts are for people who take their passion for grilling seriously. Experiment with the spices and show us in the group what you can create. Because that's the beauty of grilling: There's always something new to discover.
