Secrets to a tasty Aussie barbecue - where can i buy a bbq grill

The first record of the barbecue was in the 15th-century, among the indigenous people of the Bahamas, but to be fair, it has been an art form since the hunting and fire were mastered.A string of countries claim this is their own.In France, the phrase "barbe? Queue "-It means "from beginning to end "-It has been used to describe a way to cook the whole pig.In the United States, it has been claimed that the word is acronym (BBQ), the initials of the old road house logo, advertising bars, beer and clues.Both Brazil and South Korea claim their own unique style.In Australia, there is a gas barbecue in almost every backyard and balcony, which is considered an inalienable right.Thousands of years later, human scholars will dig out Australia's backyard and really wonder what this strange metal accessory is used to do?What barbaric acts have happened here?Mark Thomson, author of meat, metal and fire, saidLegendary Australian barbecue"Pork ribs picnic"-galeray barbecue-Put a mesh grill on the fire with a few bricks to cook a few ribs-Became part of the Australian dialect and lifestyle in the last century.ÂIn the mid-At 1970 s, Hilton Mason welded a hot plate and grill to a mobile trolley with an air inlet.Not rocket science, but the first in the country, it has become a hot spot in the suburbs.The franchise, which was invented from the backyard, is now known as barbecue and has 78 franchises in Australia.For the people in the city, barbecue is almost a mythical thing because it gives them the feeling of being in the country, Peter Anderson, the feeling of barbecue is very rich.This is synonymous with outdoor sports in Australia.Basic kettle-The price of charcoal barbecue is only $30.The sky is the limit on the other side of the balance ---Retail for $1,000-$2,000 or stainless steelThe steel modular unit, which includes everything from the grill to the refrigerator, costs up to $10,000.www.Delicious barbecue.com.Australian Barbie is a cultural phenomenon that transcends society.Economic groups.The key, Miccal Gastronomy of Gastronomy says, is not to try to be too gentle because its rustic style is appealing. Barbecue party with Miccal Cummins of Gastronomy for up to 300 carnivoresBut our beef is grass.Hey, he said.I like sausages with classic flavors like Italian pork and fennel. x80 waste Gastronomy 10/30 Gongbei St.Alexandria, Sydney, 61 0 (2) 8332 1000, www.gastronomy.com.So, what kind of meat do you buy? How to choose, prepare and cook steak?The place to start is to choose the right meat."It comes down to personal preferences," said Daniel Hughes, head chef at the Manta Restaurant and Bar in Sydney."But the basic rule is, if you want a steak that tastes better, go for a Scottish fillet.If it is gentle, you will get an eye after that.Or, if you're both delicious and tender after cutting, then T-Bones are obvious choices, he says.Hughes also advised budding backyard chefs to keep meat prepared simply ---The behavior of dropping your beer or wine on a hot plate is very close to the standard.Marinate with olives and garlic with red wine or beer.Hughes added: "the right key is to make sure your Barbie or grill is really hot before throwing the meat up: so you can scorch outside, the meat retains all the juice and taste.If you start cooking meat in a cold barbecue, it will basically boil and a lot of moisture and flavor will evaporate."Australians usually prefer medium-cooked steak," he said.To prepare a standard steak of about 250 grams, Cook on both sides for about four minutes."Make sure you turn it over only once so the meat is cooked evenly.Manta Restaurant and Bar, No. 6 kaubo Quay Road, Woolloomoloo, 61 0 (2) 9332 3822, www.Mantarestaurant.com.The Australian favorite steak is medium.-or medium-rare --But it's not a meal without both sides.Selwin Schroeder, a selfThe master who taught barbecue has been barbecue and serving for 40 years.His restaurant, kelly's Bar & Grill, serves a lot of meat--Leg of lamb, or a rib worth a kilo.But when you're ready to put the meat on the plate, it's all around.Mushrooms, tacos, creamy garlic spinach, grilled haromi, and of course potatoes.In the summer, with a garden salad with iceberg lettuce and tomatoes and a light sauce, you can have a typical Australian barbecue.Level 6 Kailai Bar & Grill, Westfield mall, Bondi Junction, Sydney, 61 0 (2) 9389 8288, www.kellys.net.What about the sauce?Miccal Cummins of the gourmet says we go out and have the sauce together: two kinds of peppers, homemade mustard and crushed tomato sauce so you can get all these really different in a meal