BARBECUING is an Australian culinary tradition and every Aussie is born with an innate sense of exactly when to turn the snags. In the 80’s it was all about throwing a shrimp on the barbie, but how times have changed. Check out our list of the top five foods featuring on any Aussie barbecue this summer.
The sausage is a compulsory staple of any barbecue. However, times are a changin’ for the humble snag. Gone are the days when a sausage was an assumed flavour — beef and gristle – now there are dozens of gourmet (say it ‘gour-met’) fillings to choose from; lamb and rosemary, beef and red wine, chicken and goat cheese. Supermarkets have caught on, competing with butchers to offer their own cut-price varieties. Where once it was acceptable to serve a sausage char-grilled beyond recognition, these new snags must be cooked to perfection to preserve their fine flavours. Accompaniments of white sliced bread and tomato sauce are out of the question — salads, chutneys and artisan loaves have brought barbecuing into 2013.
Onion is no longer the token vegetable at the party. Potatoes, mushrooms, zucchini and corn have all become regular features on the barbecue. Drizzled generously with olive oil and seasoned with salt and pepper, they add colour to a barbecue banquet without compromising its coronary inducing credentials.
3. Anything that can be skewered
Diced meat, prawns, chunky cut veg and halloumi skewered in no particular order make for an easy to eat party snack. Save on plates, napkins and cutlery by serving your skewered sensations straight from the grill.
As the most important meal of the day, the breakfast barbie is the ideal way to kick off any early start event — sporting team grand final, festival or buck’s party. It also serves as the ultimate recovery session for any of the aforementioned events. Eggs will play a major role here, backed up by bacon and of course sausage. They may be accompanied by onion, mushroom and tomato and served stuffed into fat, fluffy rolls or between thickly sliced bread and complete with lashings of butter.
We deep fry it, put it on our pizzas and in our burgers, but on the barbecue is where pineapple really belongs. Lightly grilled, dusted with sugar and topped with ice cream, it makes for a delicious end to a protein rich meal. Peaches and mango also work a treat.
What do you like to throw on your summer BBQ?