general_piffle
Senior member
- Location
- London/Hampshire
Barbecue thread (all welcome)
- Thread starter Andy
- Start date
Andy
Hero member
- Location
- Auckland, roughly
Yeah mon, thaas wot we torkin
chrisk
Hero member
- Location
- Brisbane, Australia
Bro, way better than diggin a fucken big ole!Yeah mon, thaas wot we torkin
chrisk
Hero member
- Location
- Brisbane, Australia
Only on pension days.
Andy
Hero member
- Location
- Auckland, roughly
Still takes two days...
Best gag ever: did a hangi for a few aussie RSL visitors. Fulla in charge of the feed grabbed a spade and speared it into the mound: "that'll tell us when it's ready... like a tegel turkey tender timer"
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Dellortoman
Hero member
- Location
- Tasmania, Australia
Is it the flag that gives it the Jamaican flavour?
chrisk
Hero member
- Location
- Brisbane, Australia
Max
Full member
I thought the point of jerk was that you don’t need a ole.
chrisk
Hero member
- Location
- Brisbane, Australia
chrisk
Hero member
- Location
- Brisbane, Australia
Bratwurst on pine cones as pointed out Laverda1000.de
The Mrs came out because it was a tad smoky and told me the neighbours were doing their washing today
“Shame they can’t enjoy some bratwurst too” wasn’t the response she was looking for.
Tasty little morsels
The Mrs came out because it was a tad smoky and told me the neighbours were doing their washing today
“Shame they can’t enjoy some bratwurst too” wasn’t the response she was looking for.
Tasty little morsels
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chrisk
Hero member
- Location
- Brisbane, Australia
While at the Continental deli I picked up some Schinkenwurst: (literally "ham sausage" in German) is a traditional European cooked or smoked cold cut made from a fine pork (or beef/veal) emulsion studded with chunks of solid ham.
Key Characteristics
• Composition: A smooth meat base (Brühwurst) combined with visible, coarse pieces of cured ham (Schinken).
• Flavor Profile: Mildly seasoned with spices like garlic, mustard seeds, coriander, or white pepper, and often lightly smoked over wood (such as German beechwood).
Breakfast today will be Schinkenwurst on sourdough with cheese. After breakfast I’m putting on a Lederhosen and going for a ride on my BMW to pick up a six pack of Krombacher
Key Characteristics
• Composition: A smooth meat base (Brühwurst) combined with visible, coarse pieces of cured ham (Schinken).
• Flavor Profile: Mildly seasoned with spices like garlic, mustard seeds, coriander, or white pepper, and often lightly smoked over wood (such as German beechwood).
Breakfast today will be Schinkenwurst on sourdough with cheese. After breakfast I’m putting on a Lederhosen and going for a ride on my BMW to pick up a six pack of Krombacher