Comments on: 10 essential tips for an australia day barbie

By: Mark Neil

Mark Neil — Sun, 06 Feb 2011 19:39:23 +0000

Hi Jules,

I loved your tips :)
I have a blog about BBQ Grills too and i’d love to link exchange with you. Write to me

By: jules

jules — Wed, 10 Mar 2010 06:00:09 +0000

cameron
love your story and so glad you enjoyed your steak sauce free.

By: Cameron

Cameron — Wed, 10 Mar 2010 02:15:23 +0000

I broke out the grill tonight for the first time since the fall. I didn’t expect much from my piece of steak that’s been in the freezer all winter, but I followed your directions to the T and holy geez – I feel like I’ve tasted steak for the first time. I even forgot I had the steak sauce sitting out. I’ll be following your tips from now on!

By: Under_Exposed

Under_Exposed — Mon, 25 Jan 2010 08:24:35 +0000

Don’t want to get into the whole “how thick should your meat be” debate (but lets just say I’m a HUGE fan of Hugh Fearnley Whatchamacallit) but must admit I was surprised by Victor Churchill. But I just don’t get this whole butcher-cum-fast food pre-prepared meals thing. I can’t help but think it drives prices up … perhaps that’s just my ignorance of food economics.

By: jules

jules — Sat, 23 Jan 2010 01:12:05 +0000

phild
we’ll have to agree to disagree on the steak thickness issue.
but thanks for your thoughts on victor churchill. a friend of mine is obsessed with them but I’ve been resisting a visit. sounds like it’s time to take a trip to woollahra. glad to hear you think their prices are reasonable

By: PhilD

PhilD — Fri, 22 Jan 2010 22:20:59 +0000

I am with Bill, I find thin steaks don’t really work on the BBQ. Obviously it depends on how well done you like them, but if you want the classic “char” on the outside with the rare inside then thick is the way to go. “Char” doesn’t meant burnt, but it is the crispy outside that contrasts with the melting inside. With a thin steak I find you can’t cook it for long enough to get a good crust without overcooking the centre.

We buy good thick steaks from Victor Churchill in Woolhara, which has really fantastic aged and marbled meat despite the glam “meat boutique” decor, and surprisingly competitive prices given the location and quality. We cook for approx. 4 mins a side at high heat, with the lid down for the first few mins to ensure a maximum heat blast, then rest for the appropriate time.

By: Under_Exposed

Under_Exposed — Fri, 22 Jan 2010 05:12:46 +0000

I read his “In Defense of Food” and then went and bought but am only now reading his “Omnivore’s Dilemma” which I am really enjoying. You can read it when I’ve finished.

By: jules

jules — Fri, 22 Jan 2010 00:16:40 +0000

under_exposed
I haven’t read michael pollan but sounds like he’s onto something

hope you have a great australia day claire.
glad you liked the beans. I know what your husband means about a more saucey option. easiest would be to just increase the olive oil. or maybe you could try a little mild chicken stock or reduce down some white wine.?

By: Order Kansas City Steaks Online

Order Kansas City Steaks Online — Thu, 21 Jan 2010 17:49:35 +0000

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By: Under_Exposed

Under_Exposed — Thu, 21 Jan 2010 05:14:09 +0000

And, as Michael Pollan reminds us, cows (or beeves, as he calls them) are designed to eat grass and are not designed to eat grain (esp corn) and are therefore healthier and happier for it.