Insider cuts for your BBQ: Onglet, Tri-Tip, Picanha & Secreto

Hey Grillmaster, are you ready to take your BBQ to the next level? With some cuts that are real insider secrets? Here I'll reveal not only what makes these cuts special, but also how to season and prepare them ideally. So that every bite tastes as if it came straight from a competition. Let's get started!

1. Onglet – The Character Actor with Bite

• Special Feature: The onglet is distinguished by its robust flavor and is perfect for strong seasonings that emphasize its intense character.
• Seasoning Tip: A mixture of salt, black pepper, garlic powder, and a bit of paprika provides the right kick here. Complement it with 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 mixture of red wine, garlic, and thyme before grilling it hard. After resting, slice the meat against the grain and serve it 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 marbling of fat that calls for seasonings that emphasize both the texture of the meat and the tender meat itself.
• Seasoning Tip: Coarse sea salt and pepper, smoked paprika, and coriander seeds bring out the best in the tri-tip. A hint of mustard powder gives the meat a special kick.
• Taboo: Excessively spicy seasonings like chili could overwhelm the fine balance of the meat.
• Recipe Idea: Try reverse-searing by rubbing the tri-tip first with a seasoning mix, then cooking it over indirect heat, and finally grilling it sharply. Slice against the grain and serve with a whiskey-pepper sauce or offer in strips on a fresh BBQ salad.

3. Secreto – Spain's Best-Kept Secret

• Special Feature: Secreto is extremely aromatic and requires only minimal seasoning. Too many spices would overpower its natural aroma.
• Seasoning Tip: A little coarse sea salt and fresh pepper are completely sufficient here. After grilling, refine with a bit of lemon juice to enhance the flavors.
• Taboo: Dominant marinades like BBQ sauce or sweet seasonings should be avoided here.
• Recipe Idea: Grill the secreto sharply, slice it thinly, and serve with aioli and roasted peppers. A fresh piece of bread pairs excellently – simple, yet effective.

4. Picanha – The King Among Cuts

• Special Feature: The thick layer of fat gives this cut an incomparable aroma. You hardly need more than salt, but some other nuances are certainly possible.
• Seasoning Tip: Coarse salt alone is often enough, but a touch of garlic powder and fresh pepper won't hurt. For the adventurous: try it with smoked sea salt.
• Taboo: Avoid over-seasoning, as the fat layer already brings plenty of flavor.
• Recipe Idea: Cut the picanha into thick strips, shape them into an S-curve on skewers, and grill them over an open flame. After grilling, sprinkle with salt flakes – that’s all it needs.

The 'BBQ & Grillmaster Recipes' community loves these cuts

In our Facebook group 'BBQ & Grillmaster Recipes' passionate grilling fans exchange ideas about which spices and methods they try with these cuts. The most creative ideas often come directly from this group. So if you are 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 grilling passion seriously. Experiment with the spices and show us in the group what you create. Because that’s the beauty of grilling: there is always something new to discover.