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The five best types of meat to grill on your barbecue

Here are the five best types of meat to cook on your barbecue

1. Ground Turkey Burger


A BBQ without burgers is criminal, yet the same can be said for red meat in your eating regimen. Shelter additional incline ground turkey meat is a reliable substitute for a hamburger, yet it’s imperative to recollect that not all turkey burgers are made equivalent. Make a point to get ground turkey “bosom” that is without dull meat and skin, on the off chance that you truly need to eliminate the excess. Also, to maintain a strategic distance from the feared dry turkey burger, blend in some olive oil to the patties, cook them rapidly at about 165 degrees, and completion them off with a cut off American white cheddar.

2. Pork Tenderloin


Everybody cherishes a decent pork hack. Too terrible your regular cut is lined with a post of fat that leaks through the whole section. A 4-ounce pork slash contains 275 calories and 16 grams of fat. By correlation, a 4-ounce serving of pork tenderloin (an incline strip situated on the spine) contains 120 calories and only 4 grams of fat. It’s an extraordinary contrast, also the tenderloin is stacked with protein (22 grams for each serving) bringing about some genuine fat blazing. Before laying it out on the barbecue, give the tenderloin a pleasant dry rub comprising of some oregano, ground cumin, garlic powder and dried thyme.

3. Flank Steak


For a few people, standard BBQ passage of burgers and wieners simply doesn’t measure up. With regards to flame broiling big talkers, the steak will dependably rule. Concerning the warning on red meat, if you need to consolidate some steak into your BBQ in any event run with an inclined cut. Flank steak is an extraordinary (and modest) case – low in fat and calories contrasted with different steaks, while likewise being rich in protein (23 grams for each serving) and iron. While not preferably delicate, an incline meat like flank steak can be mollified up with a marinade comprising of Worchester, soy, or stew sauce. Here’s an incredible thought: barbecue the meat and cut it corner to corner for some steak tacos, finished with some flame broiled onions and peppers and fresh guacamole.

4. Swordfish


Obviously, if you need to go super-sound (i.e., low in fat/calories) at your BBQ, fish is dependably an ideal approach. Be that as it may, which fish is the best fit for the flame broil? Our answer is swordfish; a lovely steak that is substantial and firm and ideal for the rigors of patio cooking. Swordfish is adaptable, in that it can permanently be set up with some olive oil, lemon, salt and pepper, or can be marinated in an assortment of various (solid) sauce choices. Best of all, swordfish’s stable composition makes for perfect flame broil marks. Only make a point not to cook it any more than 5-7 minutes, to keep the meat from drying out.

5. Pheasant


For a more extraordinary type of fowl at your BBQ, trench the barbecued chicken for some wild or ranch raised bird. The incline amusement winged animal’s caloric substance is comprised of 78 percent protein, and the meat is additionally high in B vitamins and potassium. To augment the well-being, shed the skin and flame broil the little-feathered creature as you would an entire rotisserie chicken. While fowl is quiet in the white meat division, it is still an incline choice for your BBQ that packs a smoky taste exceptionally helpful for the barbecuing procedure.


How to cook perfectly grilled ribs on your bbq

Not at all like a steak or hamburgers, you can’t simply toss a rack of ribs over some hot coals and flame broil it (unless you appreciate great, dry ribs). Real BBQ ribs are moderate smoked over charcoal and wood. When you take in this demonstrated method for succulent smoked ribs, you’ll be shocked that it is so natural to make immaculate ribs, unfailingly.

Skin and rub the ribs

In the wake of flushing the ribs in water and tapping dry with a paper towel, evacuate the skin-like film situated on the base or “bone side” of the ribs. Slide a supper blade underneath the layer between the bones at about the second or third bone from the end, then get the film with fabric and peel it off of the ribs. Utilizing a loading tablespoon of rub per side, sprinkle it equally on both sides. Try not to apply sugar-based sauces right now.

Preparing your cooker for smoking

In case you’re utilizing a pot sort flame broil, use a roundabout procedure like the snake technique to set up your barbecue. For patio smokers, set it up for a long smoke. With either technique, douse a couple of modest bunches of grill sauce for around 30 minutes before setting on the coals. Place a trickle container loaded with water or squeezed apple specifically under the meat. This water will direct the barbecue temperature and add dampness to the air when the fluid dissipates.

Smoking the ribs

Smoke the ribs at 225°F to 250°F for 4 to 5 hours. You can treat or wipe the ribs infrequently on the off chance that you like, yet don’t open the flame broil over and over again. Keeping up an enduring temperature is an essential thing. Opening the flame broil causes wide temperature changes. If smoke begins to subside, include more wood chips.

Coating or sauce the ribs

If you need to apply a sugar/tomato-based coating or sauce to the ribs, do it in the last 1/2 hour to keep the sauce/coat from smoldering onto the ribs.

Testing for doneness

There are three standard techniques for testing the ribs for doneness: 1) As the meat cooks, it psychologists and uncovered the bone at the most slender end of the rib. At the point when around 1/4-inch of bone is revealed, the ribs ought to be finished. 2) When you get the center of the piece and flex it, the meat will isolate from the bone and not flex back. 3) Cut erratic and eat it. When you take a nibble, the meat ought to pull off the bone with a slight pull however not tumble off the bone.

Rest and cut

When it’s the ideal opportunity for the ribs to fall off the flame broil, first let them relax and chill off for around 15 minutes so that they’re simpler to handle and cut. When it’s an ideal opportunity to cut the ribs, cut between the bones utilizing a sharp blade. Notice the light smoke rings around the external edges of the ribs. BBQ amateurs mix up this pink meat for being underdone; rather, this is the mark of flawlessly smoked BBQ ribs.