The barbecue is a national icon on the Australian landscape but the humble barbecue has a long history in Australia. Not only will you find a barbecue in most homes but also in wide range of locations around the country. Governments and businesses owners understand peoples love for a barbecue and have accommodated for this throughout our communities. You can find a barbecue at a:
- Caravan park
- Camping site
- National park
- Local park
- Business sites
- Beach
Traditional Aboriginal cooking always involved the use of a traditional barbecue – outdoor cooking over a fire or hot coals. They would also use the earth to create earth ovens. The first fleet brought with them traditional English style ovens but it could be assumed that the extreme heat of the Australian landscape enticed them to search for alternative cooking methods outside. That combined with lessons from the local Aboriginals would have led to the humble barbecue being born.
Australian’s have always been aware of the strong cultural reference the BBQ has, but the world was introduced to this through an advertising campaign featuring Paul Hogan. The 1986 advertisement sees Hogan enticing visitors to Australia with a traditional Australian barbecue and the now famous catch phrase “I’ll put a shrimp on the barbie”.
Today Australia’s bbq culture is changing again. Australian’s are become more educated on cuisine and cooking and their palates are much more sophisticated. Burnt sausages and chops are now being replaced with gourmet sausages, marinated steaks and fresh seafood which are all cooked to perfection and served with complimenting gourmet salads and wines.
But even though tastes are changing Australian’s are still keen on maintaining a connection with their country and their history. This trend has filtrated into our restaurants and cafes as “bush tucker”flavours are making more appearances on menus. Some of these include:
- Wattle Seeds
- Karrajong Flowers
- Lilly Pilly Berries
- Quandon (wild peach)
- Lemon Myrtle
- Pepper Leaf
- Kakadu Plum
Next time you’re planning the menu for your traditional Australian barbecue why not add some traditional flavours and ingredients.
If you’re after a traditional Australian BBQ then you need to call Lifestyle BBQ’s who have been manufacturing quality Australian made barbecues since 1976. Call them today on Ph: 02 9773 6245 to discuss your BBQs and Outdoor kitchen requirements. Alternatively you can visit them at 113a Fairford Road, Padstow, NSW or go to their website.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/the-history-of-the-aussie-icon-the-barbecue-1576986.html
Filed under Grills and Smokers, Source by on Dec 14th, 2009. Comment. 
Although many people are ready to join the huge amount of online meat buyers to purchase their USDA Prime steaks or dry aged steak, there are still questions as to what grade of beef they are actually getting. Are they really getting the best grade that they are paying for? Is it worth buying a large amount of dry aged steak or sirloin in hopes of getting a better price? Of course as with any purchase, you have to know what you are getting and what the best price is. There has to be an understanding of exactly what USDA Prime steaks are, what they taste like and what constitutes that grade.
There are grades of beef on the market today including USDA Prime steaks. Along with dry aged steak, whether a sirloin cut or not, USDA Prime steaks are quickly becoming the beef of choice as more and more shoppers decide that online purchasing of their meat is the best way to ensure quality and the best price.
The top three beef grades for steaks and other beef are: USDA Prime steaks, USDA Choice and USDA Select. Incredibly, only 2% of all of the beef graded in the United States ranks in this small percentage which is USDA Prime steaks. This is because there has to be a specific amount of fat marbling and tenderness in order to be classified as that grade. You can only acquire this grade of steak through online suppliers and at high end steakhouses.
Right below USDA Prime steaks is USDA Choice which accounts for nearly 55% of beef that is marketed in the United States. This is ranked second to USDA Prime steaks and unfortunately, there is a variety of marbling and tenderness percentages that are part of this grade of beef. Within this grade there are three levels. Everything else that has any marbling or tenderness at all is USDA Select.
This is just not the case with USDA Prime steaks. They have to adhere to strict guidelines in order to become part of that very elite 2% of beef that are part of this category. Knowing this, you can understand how important it is to know your grades of beef. So when you decide it’s time for you to join the millions of online steak buyers, you must look for the words, USDA Prime, Choice or Select.
For more resources regarding Buy Steak Online or even about Whole Filet Mignon and especially about Buy New York Strip Steak please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-is-beef-graded-usda-prime-steaks-and-why-1588476.html
Filed under Source by on Dec 8th, 2009. Comment.
Smoked salmon, long considered a popular favorite for its delicate flavor and compatibility with many other types of cuisine is often the preferred choice among the many smoked food options on the market today. Found in most gourmet sections of general supermarkets and at finer food markets where smoked foods have featured aisles, smoked salmon is reliably available. As smoked salmon is considered a delicacy to most, it is used often during the holiday season and is given in boxed gift sets. Many of these smoked salmon gift boxes come with specialty items including gourmet crackers and spreads of specialty mustards and cheeses to accompany the taste of the salmon. Some of the pricier gifts sets can also contain bottles of specialty wines or sparkling ciders, meant to compliment the flavors of the smoked salmon. Most smoked salmon purchased in America hails from the Atlantic. This gives rise to the name “Atlantic Salmon” which is the most commonly sold in American stores today. While salmon used in smoking is most notably supplied from the Norwegian salmon farming markets, fresh caught salmon is also used and harvested yearly per season from Chili or Canada’s east coast region. Norwegian salmon is considered of better quality than the generally caught salmon which is commonly more available in the American market. Norwegian salmon is farmed using certain feeding and breeding techniques which are said to enhance the flavor and tenderness of the finished smoked salmon product. The island of Ireland is surrounded by the Atlantic Ocean. Its clean unspoiled waters is the habitat of a vast variety of fish, shellfish and crustaceans and It is the ideal environment for a premium salmon. While most smoked foods are generally prepared using prolonged, high heat generated flavoring techniques, smoking salmon can be done either of two ways including hot smoking or cold smoking the fish. In hot smoking, the fish is prepared over heated and slow burning embers, which slowly removes moisture from the meat. Some who have a preference for a dryer salmon with a firmer texture might choose this method of smoked salmon preparation. Cold or cool smoking of the salmon, suggests using a smoking method where the smoke room temperature stays between 68 and 90 degrees Fahrenheit. Cold smoking produces a decidedly tender salmon meat with a lighter and sweeter smoked flavor. <a target=”_blank” href=” http://www.mcconnellsgsf.ie/category.php?intCategoryID=1″>Smoked salmon</a> can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus. As a spread, salmon can be mixed with cream cheese, diced chives and olives and served chilled for use with dark breads or toasted croutons. Smoked salmon makes a delightful addition to salads as well. With mixed greens such as spinach, kale and red cabbage, the delicate flavor of smoked salmon blends well to create a light and tasty dish. Traditionally, smoked salmon is served thinly sliced for use on bagels with a side of cream cheese spread. But can also be served as a main menu item when warmed and served with a side of wild rice and gently seasoned baby carrots. Whether serving smoked salmon with other smoked foods, as a finger food or canapé at parties or as a main dish with complimentary sides, the lovely, light and smoky flavor of this marvelous fish makes smoked salmon one of the finest choices for any menu need.
Smoked salmon, long considered a popular favorite for its delicate flavor and compatibility with many other types of cuisine is often the preferred choice among the many smoked food options on the market today.
Found in most gourmet sections of general supermarkets and at finer food markets where smoked foods have featured aisles, smoked salmon is reliably available. As smoked salmon is considered a delicacy to most, it is used often during the holiday season and is given in boxed gift sets. Many of these smoked salmon gift boxes come with specialty items including gourmet crackers and spreads of specialty mustards and cheeses to accompany the taste of the salmon. Some of the pricier gifts sets can also contain bottles of specialty wines or sparkling ciders, meant to compliment the flavors of the smoked salmon.
Most smoked salmon purchased in America hails from the Atlantic. This gives rise to the name “Atlantic Salmon” which is the most commonly sold in American stores today. While salmon used in smoking is most notably supplied from the Norwegian salmon farming markets, fresh caught salmon is also used and harvested yearly per season from Chili or Canada’s east coast region. Norwegian salmon is considered of better quality than the generally caught salmon which is commonly more available in the American market. Norwegian salmon is farmed using certain feeding and breeding techniques which are said to enhance the flavor and tenderness of the finished smoked salmon product. The island of Ireland is surrounded by the Atlantic Ocean. Its clean unspoiled waters is the habitat of a vast variety of fish, shellfish and crustaceans and It is the ideal environment for a premium salmon.
While most smoked foods are generally prepared using prolonged, high heat generated flavoring techniques, smoking salmon can be done either of two ways including hot smoking or cold smoking the fish. In hot smoking, the fish is prepared over heated and slow burning embers, which slowly removes moisture from the meat. Some who have a preference for a dryer salmon with a firmer texture might choose this method of smoked salmon preparation. Cold or cool smoking of the salmon, suggests using a smoking method where the smoke room temperature stays between 68 and 90 degrees Fahrenheit. Cold smoking produces a decidedly tender salmon meat with a lighter and sweeter smoked flavor.
Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus. As a spread, salmon can be mixed with cream cheese, diced chives and olives and served chilled for use with dark breads or toasted croutons. Smoked salmon makes a delightful addition to salads as well. With mixed greens such as spinach, kale and red cabbage, the delicate flavor of smoked salmon blends well to create a light and tasty dish. Traditionally, smoked salmon is served thinly sliced for use on bagels with a side of cream cheese spread. But can also be served as a main menu item when warmed and served with a side of wild rice and gently seasoned baby carrots.
Whether serving smoked salmon with other smoked foods, as a finger food or canapé at parties or as a main dish with complimentary sides, the lovely, light and smoky flavor of this marvelous fish makes smoked salmon one of the finest choices for any menu need.
Off the west of Ireland is a location suited to <a rel=”nofollow” target=”_blank” href=” Organic”>http://www.mcconnellsgsf.ie/category.php?intCategoryID=8″>Organic salmon rearing. It is rugged and is recognised as one of the most exposed areas in Europe and the salmon are able to swim in the strong sea currents and shoal naturally. <a rel=”nofollow” target=”_blank” href=” Smoked”>http://www.mcconnellsgsf.ie/category.php?intCategoryID=1″>Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus.
Filed under Source by on Nov 27th, 2009. Comment.
