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BBQ Lamb to die for

barbecued lamb slow smoked

There's a generally held belief that slow-cooked meats are the best, but we've evolved into a culture that relies on speed and efficiency. We don't want to be stuck there, tending to a slow-roast or a smoker.

No, we want it done for us. And it better turn out great.

I'd argue that there's a simple pleasure in spending several hours cooking a large piece of meat.... that pleasure comes from the low heat, the assurance that it'll be gooood, and the anticipation of the first bite.

This Houstonpress blog has a terrific recipe for this Mexican-style BBQ lamb, which is a combination, they say, of "braising and smoking". Alright:

"Mexican barbacoa is still made in a smoker by a few Tejano barbecue enthusiasts, but commercial pit barbacoa is all but extinct in Texas. Vera's in Brownsville is one of the last restaurants in the state to use a real pit to make barbacoa. In the old days, Mexican ranch hands used to wrap cow heads up in canvas or maguey leaves and bury them in the coals. (In the movie Giant, Elizabeth Taylor faints when they unwrap the package and show her the head.) But health departments frown on such traditional barbacoa these days."

Most of us don't have a big pit to smoke the head of a cow in, but we'll try this recipe nonetheless...

The recipe calls for smoking the lamb shoulder for 5 or 6 hours, which is crazy talk. You'd have to put it in the smoker in the morning, then come get it for lunch.

Read the recipe!

I'm going to propose a different method, which I'm salivating over. Instead of smoking the lamb, I'm going to try steaming it in the chile soup, then braising it in the oven. I'm going to the market now; will try it for dinner.



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Researching the good burger

the perfect burger

Mmmm... that's a good looking burger.

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Make your own BBQ sauce

BBQ ribs delicious I want to eat them now
One of my big issues with the bbq scene here in Sydney is that there's not the same kind of love and care that you might find in other countries. I've written an article before that got attacked by furious Australians, claiming the bbq here was the 'best in the world', but I can only speak from my own, admittedly limited, experience.

Recently, I've found a farmer's market in Rozelle where they do a great bacon & egg roll... the eggs are farm fresh and the bacon is - get this - port-cured bacon. That's what I'm taking about


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Turn cheap steaks into choice cuts!

Grilled Porterhouse looking absolutely perfect
The secret is finally out... with Australia Day coming around the corner, Aussies are licking their lips at the start line, getting their charcoal and tongs ready for a massive weekend of grilling.

This food blogger has a great tip on how you can turn a cheap cut of beef into a tender, juicy steak that rivals the mighty porterhouse
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Chicken Skewers with Pineapple

Chicken Skewers with Pineapple


Chicken skewers are great for the barbie - succulent, tender and full of flavour, they are quite simply a must have in my books. If you think otherwise, then maybe this fantastic recipe would change your mind


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