I have updated the bean thread at your request.
Wankers eh. I wouldn't be surprised to find out that Backspit is a French canuck AND a Saucier
That's just for the Mars bars.
Another weekend, another BBQ.
Started in the morning with a dry rub on a few kilos or rump and rib eye.
After grilling, let them rest.
Slice and serve.
Add a homemade chimichuri sauce and sides included loaded baked potato (done in foil on coals), boerwoers, Indonesian fried chicken, and salad.
Washed down with some beers, wine and craft G&Ts
Looking good Willy! A little too done for my liking, but I am sure you enjoyed it.
^^
Great looking food Willy.
Great mix of flavours there fo' shure.
yep, slowly slowly.
Even my family prefer medium.
*sigh*
Agreed DW. Always hard to cook for a general audience. It only works when each will have a steak. Then it's just about grill timing. But large hunks you have to find a balance. Most I have found will eat medium. To rare and people get weird like it was just sliced off the cow, well done people complain about how it was like chewing shoe leather and blame the Grill Master. I always error on Medium.
What's wrong with medium though?
I veer between medium rare and medium, but I don't think any of those harm the taste.
My mum cooks a steak for 25 minutes low and slow . It tastes like chewy metal when she has finished, but if she was ever presented with a medium steak, she'd send it right back.
Your family are douing ok.
Looks great Willy
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