Australian Barbecue has evolved in recent years. In the passed, the Australians could throw an old hog beyond recognition, used to fast food court. The real test is how much beer you can drink before and after eating charred meat.
There are still plenty of meat and grilled shrimp, grilled Australians but now with a little more thought into the food. The Australian chef grill experience today with different sauces and flavors. Even grilled vegetables like throwing occasionally.
Quick cooking is always the barbecue is Australian. Australians tend to prefer flat head barbecues or open. Cranes Barbies, which are portable grills on wheels, devices have become the kitchen outdoors more popular in Australia.
As in many parts of the world, Australians love grilling meats, seafood, pork, sausage, chicken, turkey, lamb and beef. But because it is in Australia, some native "extras" can be raised on the barbie. You will find many emus and ostrich, which include red meat really look like when the steaks on the grill. Crocodile is a white meat with a firm texture, is also popular. They also love to cook and wallaby kangaroo which looks and taste of the beef fillet quality.
A lesser known Aussie BBQ fare is witchetty larvae. It is a 4.5-inch gray-white worms as big as your thumb. Usually the grate and has the appearance of a sausage. Many believe it has a slight taste of peanut butter after cooking. Witchetty eat a worm is a rite of passage for any Aussie BBQ.
Probably the most popular of all grills Australia are the "hooks" or "mystery bags" which are sausage with any amount of meat australian food recipes filled within enclosures. They should never be drilled or tapped with a knife or fork, because the skin keeps the meat juicy throughout the cooking process. Australians always use tongs to cook "addicted". A little tired is a sign that the grill is an amateur chef.
The Australians have discovered that bbq can be more than just get your belly full of meat and beer. There may be a bit of thought and planning involved in the barbecue. Although Aussie BBQ is always having fun backyard with friends (and drinking beer), it was considered that Australian now "get it" with your kitchen. And this is perhaps why the kitchen is a popular pastime in Australia today.
Billy Bristol is the editor and chief BBQ Pitmaster for TexasBarbeques.com, an outdoor kitchen and a website dedicated to the life of backyard entertaining. TexasBarbeques.com provided barbecue recipes, cooking tips, cooking techniques and ideas for backyard entertainment since 2005.
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