Final answer:
The item not typically cooked on a flat-top grill is the Outlaw Ribeye, as it is a thicker cut better suited for grilling over an open flame. Grilling preferences, including the choice of meat and cuts, vary widely across the United States based on regional traditions and agricultural practices.
Step-by-step explanation:
The question asks which item of the following is not typically cooked on a flat-top grill: A. Filets, B. NY Strips, C. Burgers, D. Outlaw Ribeye. In general, filets, NY strips, and burgers are commonly prepared on a flat-top grill, offering a flavorful crust and even cooking. However, the Outlaw Ribeye, which is a thicker cut of steak, is often grilled over an open flame to achieve the desired char and to properly cope with its density and marbling. This method of grilling allows the heat to better penetrate the meat, creating an ideal cooking environment for thicker cuts.
The tradition of grilling and barbecue in the United States varies greatly by region, with beef being a prevalent choice in areas like Texas, part of the Great Plains, and certain parts of California where cattle grazing is a common practice. Each region may have its preferred beef cuts, with beef ribs, brisket, or rumps being favored depending on the locality.