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While there are plenty of , pairing the wrong wood chips with your protein is one that's easy to avoid. If beef is on the menu, we have some guidelines straight from professional . He's the grill master behind Hermosa Beach's Sivlio's Brazilian BBQ, as well as Silvio's Brazilian Barbecue Catering Company and TROPICALI Brazilian Kitchen.

Does he know his stuff? Given that he once served up a full two tons of barbecue during a weekend at Coachella, it's safe to say that's a definite affirmative. We wanted to find out what a professional had to say about getting the most out of our summer barbecues, so we asked him what he recommended for beef. Keep this tip in mind, and you'll avoid a major pitfall.



"Hickory and oak are top choices for grilling beef, particularly cuts like brisket or ribs," Correa said. "Hickory offers a robust, bacon-like smokiness that complements the hearty nature of meat, while oak provides a more subtle yet rich flavor without overwhelming the meat. Both woods burn hot and steady, ensuring a consistent smoke.

" Either choice is excellent, and there's some fascinating science — and history — behind these iconic pairings. Oak has long been a favorite wood for Texas barbecue Some areas of the country have developed , with different sauces, flavors, preferred proteins, and cuts of meat. Head to Texas, and you'll find that it's heavy on the beef — particularly brisket.

There's no denying that , partly because of that oh-so-beautiful bark that develops and .

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