I prefer my tucker a bit rarer. Leg of lamb and spuds out of the BBQ, With green leaves , tomatoes and rosemary out of the garden.
Mate, walk them quickly past the fire, turn them round, walk them back, kill, slice thickly. Eat.
My mate eats his steak like that! i think its called blue steak.......i cant stomach it.
So you don't want an invitation to the next BBQ?
It's bleeding lamb, not bleating lamb.
Heavens Mr S. That seafood pizza looks fantastic. Do you make your own bases?
not this time, but we will be
Soapbox,I cooked a couple of tomahawk steaks a fortnight back. I did them on my Weber with charcoal.my method was - with steaks at room temp, pat dry with paper towel and rub ground rosemary & salt (nothing else) onto the steaks and seal them directly over the charcoal to get a nice caramel crust on them - took about 15 min as these were huge - nearly 10cm thick. I then moved all the coals to one side of the weber and wrapped each steak in foil after putting some butter & garlic on them. They then cooked indirectly in the foil for about 45min on the opposite side of the weber to the coals The end result was absolutely magnificent.
Yum!! What was $99.99 a kilo?
