Barbecue thread (all welcome)

On a little holiday at the coast apartment. Had a few beers at the Surf Club and won a meat tray raffle at the Surf Club, cool. Set the electric bbq….. no heat. Bugger me … cooked up everything in a frying pan, not the same though.
 

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Andy said:
Looking good there Rex, I’ll bet those didn’t taste like Cam’s shoe! 😋
They actually look a bit like our local version of “mountain oysters” but I’d imagine yours are a lot less rubbery 🤣
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They are really good, the bacon keeps them from drying out!
 
sideshow said:
Had some capsicum / red pepper that were going soft in the fridge , so I bbq burnt the skin and skinned them, tomorrow night for the mrs it’s home made pasta , linguini , with bbq prawns and red peppers from tonight , I will roast a bit of garlic and purée it with some of the red pepper, for on top , then chop and toss the rest of the red pepper through the pasta. Bbq half lemon on top. I had some home made cured pork loin left in the salt box so I took advantage of the hot coals and tossed it on the bbq with some home made Cajun spice think spicey bacon without the fat , we make most things here , right down to bagels and sour dough…. That way we know what goes in it. A bit more work but it’s nice to know where things come from. Piggies come from over the fence and down the road.
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YUM!
 
chrisk said:
On a little holiday at the coast apartment. Had a few beers at the Surf Club and won a meat tray raffle at the Surf Club, cool. Set the electric bbq….. no heat. Bugger me … cooked up everything in a frying pan, not the same though.
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Should’ve gone down to the beach a had a campfire 🔥😉
 
helicopterjim said:
IHNFIWYATA

Jim
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That's easily enough decoded.

But never mind, I was wrong anyway. I thought they were talking about a surf life saving club at Barrenjoey Head (BHSLC), but I don't think there is one. The nearest one to Barrenjoey Head is North Palm Beach SLC. Palm beach is the location used for an Australian TV soap opera, Home and Away, in which they call the beach Summer bay.
 
Cray season and Xmas approach and so do my two fave BBQ meals. Crays and Champers for Chrissie Eve with the missus, the calm before the storm.
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And 8-10kg raw smoked leg of pork in the Weber, cooked 1 to 2 days before Christmas Day and allowed to cool in the fridge until served.
 
Davo said:
Cray season and Xmas approach and so do my two fave BBQ meals. Crays and Champers for Chrissie Eve with the missus, the calm before the storm.
EjuMLzD.jpg


And 8-10kg raw smoked leg of pork in the Weber, cooked 1 to 2 days before Christmas Day and allowed to cool in the fridge until served.
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Butter, garlic and green stuff?
 
Damn good bbq night tonight. Home alone for the first time in ever, one of my best mates from oz came over and brought a whole aged wagu beef fillet with him, coming in around 2.8kg of heaven. And some marrow bone to boot. We knocked it up on the wood fired bbq as we had time , not the gas one, with almond and olive wood, I mad e a Danish potato rosti to go under the beef, which suited the beef , which had only been seasoned with salt and pepper. The bone marrow was bbq’ d with lime juice garlic and Rosemary . Suffice to say there is enough beef left over for rare beef sandwiches for lunch tomorrow .
We had a couple of bottles of Malleolus , my favorite Spanish red, stunning wine, and finished of with a cheeky bottle of Alphonse Mellot generation Dix Neuf Sancerre , which is an insanely good French red from an area more known for its white wine

Chris K , heres the link to the Spanish wine , you can buy it online in Oz, you are lucky, it’s cheaper where you are than here, for some reason!

www.decantalo.com

Malleolus 2021 and 2020 Magnum | Decántalo

Buy Malleolus 2021 and 2020 Magnum produced by winery Emilio Moro in D.O. Ribera del Duero. Red wine Aged in wood.
www.decantalo.com www.decantalo.com
 

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KLEINDORF said:
Gentleman.Gentleman.....All of you are confusing hot spicy food from every culture except the
originators and masters of the cuisine,the Deep South (below the Mason Dixon Line) in America.
True barbecue isn't necessarily hot and mouth scorching. Chicken,ribs (beef and pork),brisket can
also be prepared with a tomato base OR a vinegar base .Long,long smoking over the wood choice
of the pitmaster is also a factor. While in many places in N. America there are barbecue joints,not
all of them can interpret barbecue properly. Kind of like asking for spaghetti Bolognese in Italy and
drawing the universal blank expression from the staff. So,if you are at Barber's or Daytona you are in
the zone for true barbecue.
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Yes, the Ozzie BBQ is a completely different method of cooking meat and in no way is it in the style of a Southern USA, Texas, Louisiana, Alabama style barbeque. Southern USA cooks barbeque meats for 6-8 hours and no it is not smoking the meat, sure mesquite or other wood chips might be used to flavor the meats but it is cooked slow and easy and basted, it is not cooking meat or seafood in mere minutes over hot coals.
Don't get me wrong I love them both, I grew up in Australia, and I BBQ all the time Ozzie style but southern USA barbeque is a completely different animal, no hot sauce required.
Think of it like this, there is no relationship between American-style bacon and English-style bacon, the same animal different food.
 
78jotadave said:
Yes, the Ozzie BBQ is a completely different method of cooking meat and in no way is it in the style of a Southern USA
Don't get me wrong I love them both, I grew up in Australia, and I BBQ all the time Ozzie style
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I’d love to go to one of the Yankee cook off things. But, 6-8 hours on the piss watching the proceedings would be too much, I’d be too pissed to eat.

The pig on the spit I did about 10 years ago gave me a doozy of a hangover 🤕
 
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