I’ve heard that in Australia, having a barbecue is a national institution, and I’ve always assumed that means the same thing there as it does here. But does it, in a culinary sense?
I mean a barbecue in the sense of an open-air cookout using a charcoal grill, not the meat-cooking style known as BBQ, of which there are several regional variations in America.
Probably. They’re unlikely to be exactly the same. But I’m sure that the basics are very similar.
BBQs are common here at all times of the year. Menus include steak, sausages, chicken, fish etc with salads. In my family we generally cook over a wood flame rather than use an electric or gas BBQ. Depending on how hot it is and whether there are fire bans in place we’ll probably have a BBQ on Christmas Day.
Americans generally have a higher fat content, so you need to put them further from the fire, and cook them more slowly. Pierce the skin fairly often with a fork, as they turn, to encourage the extra fat to drip out.
Huh? oh. sorry.
Tris