from The Age newspaper

[Medicoman]

Just having a look at The Age online and came upon this article about the different styles of barbecues and how that paper rated each one.

Please don't shoot the messenger but I am expecting there will be some disappointed people at the ratings and comments.

http://www.goodfood.com.au/good-food/ce ... 1kh4y.html

Good reading

[yakabot]

Hmmmm. Interesting. Wrong, but interesting.

[titch]

That's probably pretty close to what a lot of my friends and family think.
They are more than happy to eat our food but would not put the time or effort into replicating it.
Mind you most of them cook up good stuff, I never go hungry even if its the good old sausage sizzle

[2browndogs]

If you get your BBQ advice from The Aged then you deserve what you get.

[Bentley]

You guys have electric grills in your parks? What a trip! We are lucky if we get the thrashed square box with the bent grates, that most would find repugnant to cook on!

Comments on electric Barbie...Smoke: negligible...ya think? Now that was priceless. Seemed like all but the gas and electric were the same method and fuel, charcoal (and I did like the fact they pointed out that charcoal does not add flavor, learned that 25 years ago!)...what does it matter if you are cooking on $10 or $10,000 unit!

[gussigan]

The only thing I liked in that entire article is that Aussie BBQ Smoke got a mention because it's a great store

If that was a print article I would use it to light my chimney starter

[urbangriller]

You guys have electric grills in your parks? What a trip! We are lucky if we get the thrashed square box with the bent grates, that most would find repugnant to cook on!

Most of our parks have something like this in them (they don't trust us to light a fire anymore!).

[2browndogs]

And half of em would struggle to cook a fried egg.

[Gumb]

If you get your BBQ advice from The Aged then you deserve what you get.

+1

Briquettes go by different brand names but barbecue aficionados maintain that the oxidising agent makes food cooked over them taste like lighter fluid.

That's referring to heat beads etc. What a crock. I rest my case

[Emo]

Who is this guy (the author)? I want to sell him some charcoal.


Running cost: $50 for two kilograms of charcoal

[mb403]

If you get your BBQ advice from The Aged then you deserve what you get.

Says it all really lol

[mb403]

Neil Perry who plans to "get into Southern barbecue with marinades, injections and slow smoking"

This part however does interest me alittle... Im a fan of Mr Perry and would def try a marinade or two.. or at the very least be keen on seeing some photos of his end product after "slow smoking".

[emberpak]

Who is this guy (the author)? I want to sell him some charcoal.


Running cost: $50 for two kilograms of charcoal

I assume that is for binchotan, not normal charcoal.

[Smokey]

I know that a few switched on chefs lurk here to secretly get their 'learning' however it seems Mr Perri is not one of them NFI
All good, the penny will drop for him just like it does for everyone.

[edgy]

I know that a few switched on chefs lurk here to secretly get their 'learning' however it seems Mr Perri is not one of them NFI
All good, the penny will drop for him just like it does for everyone.

Are you suggesting Neil has NFI about this low n slow stuff?