The Great Aussie Tradition10/07/2006 02:49:00 PM
I do love barbecues, but rarely do them. They take a lot of effort, what with having to drag our Beefmaster 2000 out of the garage, and they're really messy, creating lots of smoke and spitting fat. However, today there were a few factors which meant that only a real barbecue would do. Firstly, the weather was totally ace - clear skies as far as the eye can see. Secondly, I need energy for my studies. Exams are coming up, and my recent diet of "bread, cheese and chocolate" has left me feeling a bit lethargic lately. I wanted to kick-start a month of proper food with a serious dosage of red meat. Thirdly, last Saturday was Grand Final Weekend, the weekend when most normal Australians are at home having rad barbecues, downing cans of VB or Crownies and watching the footy match. I, on the other hand, was at work all day. Now, I don't even like football (gasp!), but I did feel a massive pang of regret at missing out on a snag that day.
Dad & I did a massive shop this morning - stocking up on fish, chicken, vegetables, fruit, grains, salad and so on. And of course, we stopped in at our favourite buctcher, Rendinas, for the indespensible meat for our BBQ.
- 1 T-bone steak
- 2 sirloin steaks
- 2 northern Italian hot pork sausages
- 2 beef BBQ sausages
- 2 bratwurst
My brother and his girlfriend did the salads, whilst I worked the Beefmaster. I do love a bit of delegation.
Cooking meat - there's asparagus in the blue jug, and fennel cooking on the grill behind the steaks. Asparagus hardly take any time to cook, so I did them last.
Jar of Asparagus
Plate of meat.... drool.
Plate - that be some good meat. Now if that doesn't give me energy to study, I don't know what will!