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. 
Sirloin refers to steak cut from the lower portion of beef ribs, continuing from the tenderloin, which is where we get prized steaks like filet mignon. Sirloin is a high quality cut, since the muscles are still doing a reasonable amount of work, giving it more flavor than other areas. The sirloin is divided into a number of different kinds of steak.
Out of these types, the top sirloin is the most prized. You are unlikely to get it unless you specifically look for it, since most sirloin steak is actually bottom sirloin. Less tender and much larger, this is more common and less expensive. The bottom sirloin is connected to the part of the animal called the sirloin tip roast. This is a good roast, but is often somewhat tough, so do not try to eat it as a steak.
Tri-tip steak is a strongly flavored part of the bottom sirloin, and is very lean, causing it to overcook if not paid proper attention. Sirloin pin bone steak is one that is cut from the front part of the sirloin. There is an oval pin bone inside that gives it its name. Sirloin flat bone steaks have flat back and hipbone pieces inside, as well.
Sirloin round bone steaks contain less bone than most other sirloin steaks, and are rather less fatty. Sirloin wedge bone steaks come from the rear of the sirloin, and contain a small wedge shaped bone. All these different types of sirloin steaks should be available at your local market.
Sirloin cuts tend to be lean, not as buttery and tender as higher end steaks, but with a deep rich flavor and lower price. They work well when prepared using dry heat, meaning that pan-frying, roasting, grilling, sautéing, broiling and similar methods are a good choice for cooking sirloin steak. Different parts of the sirloin will require different treatment, and sirloin steak cooking methods will depend on which part of the sirloin you are going to be cooking.
Make sure you buy only sirloin that is red and clear in color – that is the color that normally purplish beef becomes when air hits it. Make sure your sirloin is cold and tightly packaged, with a firm feeling to the meet and a reasonable sell by date. Make sure it is in the coldest part of the refrigerator for storage, and keep it only a few days. Fat can be trimmed before or after cooking.
Your steak will be finished to medium rare at an internal temperature of 145 degrees F, and will reach well done at 165. Turn the steak only with tongs, since a fork or knife will puncture the meat and cause loss of juices. Rest all steaks for five to ten minutes before you serve it.
You can broil steaks in a pan two to four inches from your heat source – it takes only eight to ten minutes. Grill steaks for six to eight minutes, lightly brushed with oil, or pan broil them on the stovetop for thirteen minutes to a quarter hour.
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Filed under Techniques by on Oct 10th, 2009. Comment.
The act of Barbequing or Grilling has been around as long as humans. Cavemen quickly realized that food tasted good after it was cooked over an open fire. Barbequing has become a standard American tradition for families. The reasons as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but it also gives a family a reason to gather outdoors. Today, over 90% of families in the united states hold or attend barbeque at least once a year. About 70% of all of the barbeques are held on a gas grill.
Gas grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hits the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface. This makes the gas grill one of the easiest, and fastest grills to use.
Gas grills come in all shapes and sizes, which makes then ideal for just about any type of barbequing party. Smaller gas grills give you the portability needed to plan barbeque parties away from home. Larger gas grills are handy and efficient for cooking larger amounts of food quickly, and without the mess of other types of grills.
So after deciding that you indeed are in the market for a barbeque grill, there are several factors that you must consider when you purchase your first gas grill.
Weight
Gas grills literally come in all shapes and sizes. The type of grill you get should really depend on what you plan on using the grill for. If you foresee camping trips, barbeques at the beach, or tailgate parties, you may want to consider getting a smaller gas grill. Smaller gas grills can range from anywhere from 10 to 40 pounds. Portable gas containers are also available for these types of grills.
If your plans are move focused on home cooking, then larger grills should suit you fine.
Cooking Surfaces
Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly.
Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.
Surface Area
Similar to weight, you should consider the amount of cooking surface area you will need, depending on the situations you will be in. If you will only be cooking for yourself or you and one other, you will want a gas grill with a smaller surface area, as it will be easier to clean. If you plan on holding parties or cooking for a larger family, then you will want to consider a gas grill with a larger surface area.
This surface area may also include different types of cooking surfaces. Look for the type that suits you best, or is interchangeable.
Cost
Gas grills are typically on the higher end of the cost scale, as they require more mechanical parts then other grills. You can expect to spend anywhere from $50 for a smaller grill up to $400+ for a large stationary grill.
You also have to remember that you must also purchase the gas for your grill. Propane can be purchased at your local grocery store, superstore, or from a dealer. Bottoms come in all sizes, including miniature versions for portable gas grills.
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Article Source:http://www.articlesbase.com/food-and-beverage-articles/gas-barbeque-grills-1297581.html
Filed under Grills and Smokers by on Oct 3rd, 2009. Comment.
