Everybody who loves a
bbq ought to have a good relationship with their butcher. Whether that be an independent with his own shop in the village high street or tucked away somewhere on a side lane, or at the neighbourhood supermarket, one should get to know and have confidence him.
Very often you can get great words of advice about how best, how long or what marinades to use to cook a piece of meat. He can also advise as to what cut of meat could be best or have an alternative if he has something interesting in stock.
Even if one has the very best Weber gas grills or
Weber bbq on the market, getting the very best fresh meats can make a huge difference. And from the viewpoint of the chef, it should be simpler to cook correctly and earn greater praise. For it is well known that the woman of the house will put together the salads, blend the marinades, lay the table, organise the sauces, get the crockery scrubbed and ready, peel and cook the vegetables. And the man of the house will bung the meat on the bbq, poke it about it a bit and will bask in the praises of those fed.
As well as sourcing fresh chops, steaks and sausages (always take the home made if using an independent butcher), one should buy the best fresh mince and use it to construct your own burgers. In Australia you can't find ready made burgers because it's a basis of pride for an Aussie to make his own. And they are so straightforward to do - put some bread in a blender and render them down to crumbs and blend with the meat along with an egg, some olive oil, finely chopped mushrooms plus whatever assortment of herbs, seasonings and spices are required. That's a easy recipe of course, following that one gets used to it, it's a case of trying new things. Mixing together combinations of meats is fun as is including or removing out other things. And so goes the journey for the perfect burger.
Part of the fun of cooking on a bbq, whether it is on a charcoal burner or something like Weber gas grills, the fat or oils falling onto the fire will cause a very pleasing flash of flame as it ignites. These flares are useful in themselves as they will seal the surface of the meat and lock in in the juices which give the flavour to the inside of the meat which is why the charcoal and grills must be as hot as possible, while the marinades and sauces add to the taste of the outside.
We are very fortunate here in that we have a magnificent butcher in one of the villages and their skill is unsurpassed as are their sausages. And their ribs. Ooh, and the pork chops. Put any of those on a Weber bbq and serve them up to your friendsmates and they will adore you forever.
