BBQ Yank & Aussie

[BomberGal]

Originally posted by Asgardian
A woman having control of a barbie, is almost as frightening as a woman driving a car

What is this, an women vendetta!!

I cook on the barbeque often enough, and do just fine. (but don't ask me about driving, I'm only 15)

 

[Mr Ripper]

Originally posted by BomberGal
I cook on the barbeque often enough, and do just fine.

You should be well done by now...

 

[Fat Red]

Ripper, do you prefer Norwegian or Japanese veal substitute on the barbie?

 

[Mr Ripper]

Dutch lamb.

 

[Fat Red]

Well, English. We call it Dutch because it's as good as the veal.

 

[Mr Ripper]

Better, quite frankly.

 

[Fat Red]

Or would you prefer lobster?

 

[Mr Ripper]

It's frightfully good at the moment! It's not expensive this week. We've got so much, we're having a bit of a lobster sale to try and shift it all!

 

[Stealth bomber]

(Jumping in late here)


I actually hate bratwurst.

I am Nebraskan by birth, not Wisconsonian, so consequently I never really embraced the bratwurst obsession that is so prevalent here in the Arctic. To me, bratwurst is basically an excuse for people to cook something in beer and eat, to go with the beer that you drink.

I'm a pretty simple man when it comes to the art of barbecuing...give me your basic porterhouse, NY strip or tenderloin filet. Sometimes I marinade my steak in Italian dressing and teriyaki, but other than that I really don't do anything except throw it on and cook it. I must agree with TT - never more done than medium - no pink, no good!

And there's nothing wrong with a little A-1 sauce on the side.

I'll cook a lot of burgers and occasionally some chicken breasts. Every once in awhile I like to throw on some swordfish. It's almost like eating a white steak, very beefy.

Whenever I spend extended periods of time with my fiance's family in Australia I enjoy barbecuing for all of them. I was pleasantly surprised how good Australian beef is, actually - it's very good. This, again, from a Nebraskan-born carnivore.

I love shrimp and prawns, but I'd never grill them. Have to be either cocktail or fried.....my favourite fried prawns in the whole world are at a place in Niddrie, VIC called Frank's Seafood.
Chips with everything. You guys have better frozen chips, dammit - those big long McCain ones. Just thankful you have Heinz to go with it.

 

[CJH]

I have long since mastered the art of cooking Porterhouse/Rump/Eye Fillet etc. steaks on the BBQ. As kids growing up, we had BBQ's every night (only a 4 burner, but with Dad being a plumber, he made sure it was connected to the gas mains) and it was up to either myself or my brother to do the cooking. (My brother is now a chef, thank you very much!)

As brilliant as I am with the boneless steaks, I always seem to be able to bugger up the T-Bones. Something about the bone that lifts the meat away from the grill, meaning it ends up a little too blue near the bone.

As a result, I never cook T-Bones!

With the steaks, I run the BBQ and get the rocks as hot as I possibly can before turning the burners down to the minimum, relying solely on the stored heat in the rocks.

I put the steaks down and give them about 10 seconds each on both sides (enough to brown them off) before leaving them to be. After the initial burst on each side, I will only turn them once for the duration. (This also helps with the black char-grill lines which make it look more appetising.)

I never, never, never ever cut them open to see how they are going on the inside. I really can't explain how I know they are done, I just "know". Blue, Rare, Medium or any points in between, I can always get it right.

There is a dark side, however, to my BBQ. This will make some grown men cry and if there are any young boys reading, I advise you to look away - this may be too distressing!

Sometimes - as I don't often get home from work until after 7.00pm and we need to get the kids fed well before then if we are ever going to get them to bed at a reasonable time - the Missus has to go out and cook the meat on the BBQ!

Wait, wait! It does get worse.

Not only does she cook the meat there (badly) but she also forgets to put the lid back on once it has cooled down!. Who knows how many cats have come along and used it as a toilet before I discover this abomination and put the lid back on!

I am sick to death of having to continually clean the hotplate, just because it has been exposed, sometimes for hours, even days!

Let's face it, there is nothing like the though of cat's p!ss to put you off your steak!