BBQ's

[gundog]

Rinnai Outdoor Kitchens 1st Choice you get more bang for you buck.

http://www.rinnai.com.au/barbeq/b_odk.htm

Add a Rottisseri, and a couple of their accessories and you have it all.

[Origami]

Walking into this thread makes me feel less masculine because I don't own a BBQ.

Aaron please tell me u dont have a preference 4 bbq quiche,zuccine or te salade.
Raw onions 4 me or slightly seared one side then the other-'aldente onion ' and pass the dead horse before u start !!.

[Bob B]

I would never have a BBQ with just one large, or two, hotplates. I always would want a grill and a hot plate.

Get far better results for thick steaks (read: 1.5 - 3 inch thick) with a grill, after searing the beast on both sides first.

Of course, this is a personal opinion.

Add to the fact my house (until recently) was only on electricity with no gas, and my BBQ was my best friend.

LOL, I think your playing with it m8 as there's no such thing as a 3 inch thick steak it's a bloody roast M8.

Too thick for a steak and unhealthy if you only sear both sides M8. Same with a thick scotch fillet or filett'e Minyon need to sear and then finish in the oven purely for health reasons.

Im crazy for asking but bob, can you please elaborate on these "health reasons" you are talking about, let me guess your a well done man.

I will be very interested to hear your explination.

Hi there Krunchie. No I'm a medium rare with my steak I like to see the pink juices on the plate and the pink to red inside, hmmm, what a subject this could develope into, LOL.

As you may or may not Know my son Joel is a Head chef and when I asked for a medium rare scotch fillet steak (that usually has quite a bit of marbling ie, fat) he suggested I go Medium /Well done because of the fat content.

Same goes for a rib eye which are usually thick or really nice thick piece of rump. Unless the cook/chef finishes it off in an oven to allow it to cook through I believe you can get a nasty bug.

It has something to do with the fat content and if it's not cooked properly you can get crook from it. I'll get a better answer for you tonight when he gets home.

[Bob B]

Bob B - it is spelt 'grammar'........

No it's his "GRAMMA" I was refering too LOL.

Yeah, I realised that after I posted it and thought, some smart arse is gonna pick up on it and you did, LOL. Only joking about the smart arse thingy Carmel, but it was funny wasn't it???? LOL.

[Bob B]

Gramma, gramma, gramma, what ever happened to the English language or the use of a spell checker????

Sorry I know it's Xmas and all but I get frustrated reading some posts more than others due to poor gramma.

I'll ask you again mate, SURELY you're joking?
You consistently display poor spelling in pretty much all of your posts. Even after you've been corrected



Anyway, BBQ's are awesome.

Zuccini (or eggplant) on a BBQ is gay

I actually wrote that grammar reply for you Pete.

Dam your getting slower, and slower other people are beating you to the punch M8!!

Is it your age or your consumption that is causing the problems??

I noticed your snoz is starting to redden up a little last time I seen you luv ya Pete.

[Origami]

meh fu&* grammer
AH 'BRUCE SPEAK' !!!

learn how to play poker bob

and leave my m8 bob alone or I'll set my Grand ma on 2 u all.
Care Pete may have caught PMT =Petes Maiden Tension....so does she look good in red?

[gundog]

Carn't understand you blokes, ya kill the animal to cook it not leave it bleeding all over your plate.

My prefered way to cook a steak get the cast iron barbie plate that hot its almost glowing red, slap the steak on untill it stops sizzling then turn it over doing the same to the otherside, when it stops sizzling again transfer to the very hot grill plate and sear each side untill it's slightly charcoaled on each side.

Now the darn thing is cooked all the way through no pink bits to be seen.

Raw onions 4 me or slightly seared one side then the other-'aldente onion ' and pass the dead horse before u start !!

Onions preferably the spanish type well camarelized with butter and balsamic vinegar, I want to taste the meat and onions so stick ya dead horse up ya clacker. I suppose you use it on roast chicken as well.

[krunchie]

Carn't understand you blokes, ya kill the animal to cook it not leave it bleeding all over your plate.

My prefered way to cook a steak get the cast iron barbie plate that hot its almost glowing red, slap the steak on untill it stops sizzling then turn it over doing the same to the otherside, when it stops sizzling again transfer to the very hot grill plate and sear each side untill it's slightly charcoaled on each side.

Now the darn thing is cooked all the way through no pink bits to be seen.

Raw onions 4 me or slightly seared one side then the other-'aldente onion ' and pass the dead horse before u start !!

Onions preferably the spanish type well camarelized with butter and balsamic vinegar, I want to taste the meat and onions so stick ya dead horse up ya clacker. I suppose you use it on roast chicken as well.

Gundog thats exactly the same way i coook a steak,

Except i take mine off the plate a full 20 minutes before you and have already eaten mine (medium rare), finished the bottle of red and, am into desert by the time you sit down and make your first cut.

Hohnestly mate, to buy a decent slab of beef ( rib eye for instance) is a fair investment, to go and newter it like that is an outrage to a red meat eating aussie bloke.

[bennymacca]

medium rare FTW

if you like your steak well done, you may as well go and eat an old tyre instead, it will be about as chewy.

Onions preferably the spanish type well camarelized with butter and balsamic vinegar, I want to taste the meat and onions so stick ya dead horse up ya clacker. I suppose you use it on roast chicken as well.

SPEAKING OF GAY!!!!!

well done and no sauce is probably the most ridiculous steak i have ever heard of.

and spanish onions? lol

steak onions coleslaw bread sauce. thats it

[gundog]

steak onions coleslaw bread sauce. thats it

Coleslaw now if anything is gay its gotta be coleslaw.

Why on heavens earth would you hide the flavor of meat with sauce.

You got part of it right Bread, Steak, Freid Onions Salt and Pepper and thats it.

Like most people you are misguided about a well done steak, a well done steak cooked properly is never chewy, part of the secret is seasoning the meat prior to cooking to enhace the flavor, freshly ground white, black and pink peppercorns along with fresh ground sea salt is all that is required.

If you must use a sauce I might concede the use of a good wostershire sauce, definatly no tomato, BBQ or steak sauce they are reserved for crappy cuts of steak, sausages or hamburgers.

One other seasoning for the barbie when cooking chops is fresh rosemary.