How to take a backyard barbecue to the dining table - portable butane gas bbq grill

Nothing is more Australian than a barbecue.
They, like Australians, play beach cricket with the replica Phar Lap made of beer mats.
Throwing a piece of meat and a few tubes of utility racks on a baking sheet is an important part of our culture, a cooking task that Australian lads are often persuaded to do, usually when wearing fancy aprons.
This tradition retains its place in the hearts of Australia-so much so that if we are not drawn to the polling station by a wave of promises, our mandatory voting system will crash margarine
White bread in the supermarket.
But while our passion may be unparalleled, there is nothing particularly complicated about Australian Barbie from a culinary point of view.
When I was a kid, the average sausage didn't have that much charcoal.
Roasted like normal burnt, steak is usually more delicious than chewing gum.
Although the quality of the meat has improved and our technology has improved, we like to keep it simple.
Many Australian backyard chefs often sneer at fancy things like mustard, not to mention elaborate marinades.
Ask any pure BBQ-
Buying pork at a fundraiser outside the hardware store will tell you that the only real option to add personal talent is onion-the correct answer is yes-and the choice of tomato or barbecue sauce.
The fact is that the rest of the country is grilling-well, as a national pride, what I'm going to say is "more detailed" than "better ".
Today, our city is full of joints in Brazil, and they keep bringing you something more perfect --
Cook on a skewer before you faint or coronary artery.
The Argentine steakhouse teaches us to pair large pieces of beef with chimichurri, a delightful mixture of herbs and oils, while Texas-style wood-
In some areas of our city, smoked barbecues are almost as common as beards.
(Please note that the supplier of the former is often engaged in the movement of the latter.
) But there is a country that has such a great love for cooking meat on open fire that it does not keep happiness for itself, and chefs generously allow customers to grill in Korea.
I know there are chefs in some Australian bars. it-
You order your own steak in the salad bar, and then put your T-
Bones on a common baking tray
But if you haven't experienced a Korean barbecue yet, the DIY concept will be upgraded to a whole new level.
At a Korean barbecue restaurant, there is a flame on your table.
They give you a pre-
Chopped meat strips, often applied with strong marinade, you pick up the pliers to do your thing.
The portable dingbenzene burner, which is commonly used, is being phased out, but there is a natural gas version.
Better yet, in some K-
They will bring a bunch of glowing red barbecues.
Hot coal is placed on your table and in the middle below the thin grill.
It's as good as it sounds.
But what is the smoke inside, you might think, there is always a fan of the range hood, usually in a tube that you can put down from the grill-they will make your clothesfree.
There is even a symbolic concession to the health of the raw vegetable leaves, which are used to wrap the meat in places that can only be described as mini meatkebab.
Then you soak it in the sauce provided.
Give it a try and you will become addicted.
When I first tried, I was in a place in Campsie someone's backyard where they put the grill in an abandoned oil bucket to get the real experience of the South Korean Mario Brothers.
This place is only known as the Black Spider, and I believe it has now been shut down, whether it's planning authorities, angry landlords or businesses moving to a more legit place, asSydney, like all Australian cities, have been experiencing
Barbecue explosion recently
And in the Black Spider, we are more concerned about the explosion literally.
In Korean cuisine, it seems like a popular option to do things at the table.
Many soups are mixed with a large piece of dried noodles, you need to stir in the sauce, and then there is also the legendary Dolot rice mix, where you can get a bowl of rice, meat, vegetables and chili sauce, stir
Heat and fry with a stone bowl.
Very delicious especially when the rice on the bottom is crispy.
Those geniuses at the Korean barbecue science institute even came up with a way to supply beer at your table.
Upon request, they will give you a tall plastic tower full of beer and you can serve it yourself with just a little light.
But you might think, in the middle of the tube, there's another tube full of ice, how it keeps cool.
I told you they were genius.
The Korean BBQ was so incredible that I really didn't understand why the North and the South didn't get together and had a great cooking --
Resolve their differences in the DMZ.
The same generosity, leading to the free side of Korean restaurants, can certainly take advantage of these two parts, will be K-
The BBQ created an obvious problem for me-why didn't the bars in Australia start to offer this style, which is very popular in Japan, where it is called yakiniku, there are different sauces, but the same lettuce leaves.
Of course, we don't need to have a full set of excellent marinades that represent Korean cooking methods for meat.
But if the Australian lads had a chance to roast the steak at the table and refill their beer, they would certainly not stand up again to face the image of Getty Images.
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