This I do, but not all the time, if they are still half frozen it is done to help cook them, but not all the time. The other thing is, I don't cook lamb or steaks on the barbi any more, just home made rissoles, burgers snags, tomatoes spuds, and also but rarely seafood.
One night there on tv Jamie Oliver did gut the snags to make a quick pasta dish that his kids like. The snags were of the gourmet type form a speciality butcher. We did try the dish one night not using his special snag and yes it was ok but there was no time allowed to have a glass of red, so we will not be doing that again.
We grew up eating what ever was placed in front of us, snags, cheap sheep or fish. While I was driving long distance I would have T bone mostly but really snags, veg and gravy takes some beating.
Dougwe, next time you are at Young for your summer vacation, Binalong there is a butcher shop, it has history, train drivers would send a messsage though and the butcher would have the order at the station for the train drivers to cook as they travelled along. Yes the snags were good eating but buying the meat was the main event, I asked for crumbed steak and then the show started as he ever so carefully sliced a nice piece of meat off, then crumbed it all before your eyes.
Never I use a Weber - 10 minutes on high to preheat then back off to the lowest setting, throw on the thick snags for 6 minutes turn for another 6 minutes perfect every time.
Dougwe, we have both gone off steaks, and beef in general, except for sausages and mince, . We will very rarely have chops, but the price for 50cent size piece of meat is not worth it.
Never I use a Weber - 10 minutes on high to preheat then back off to the lowest setting, throw on the thick snags for 6 minutes turn for another 6 minutes perfect every time.
Cheers
BB
Bloody Weberites .....
You're just like my Daughter. We gave them a BabyQ for camping & whenever we go away with them they insist on using the Weber & keep raving on about everything that they can do on it .... and then go on to do exactly that.
They have even ditched their home BBQ & use the BabyQ there too.
In the meantime I plod along with my rusting Jackaroo (that never really gets hot enough but does the XMAS Ham beautifully ... The Baby Q can't do that LOL) when at home and double & single propane stoves when out in the van.
Gave up on the charcoal grill after a couple of disasters and still learning on the Cast Iron Camp Oven & the Bedourie Oven.
I'm waiting for someone to give me a Weber for a gift so I too can rave on to everyone about how good it is.
The Weber BabyQ is good for the van but is just a bit too small for home especially if a few people come around so I've got a Weber Q2000 for the patio. Seriously mate they are a good bit of gear and excellent for doing roasts probably even do your xmas ham (which I haven't tried). With a Weber you cook with the lid down and that means that you are also using the convection heat - they are usually quicker and consume less gas than a conventional 4 burner type BBQ. I'm not a Weber salesman or on a commission so IMHO people should just stick with whatever they believe gives them the best result.
Cheers
BB
-- Edited by The Belmont Bear on Thursday 2nd of April 2020 09:00:17 PM
Oh! We always Fillet our snags, like Butterfly filleting of gar fish or whiting or Tommy Ruffs. You know it sounds more "Mrs Bucket" style of terminology. Got to agree that it ensures the centre is cooked!
Cheers _ Ian
__________________
Cheers - Ian
I slowly realise as I get older that I am definitely NOT the fastest rat in the race.
Also the older I get the more I realise I do not know.
Thanks Ian Bouquet, that is why we started the gut, too many self appointed cooks at gatherings doing "lamb cook " for the snags (oops sausages) so asked for a couple filleted(gutted). Soon however we had to stand guard on these as others were pinching them(they should have been transported). Still do it now , evem with the Baby Q, which after 5 years I am still learning. But it is super on gas usage.
Thanks Cupie, we have always done (butterflied) this with thick snags, on or off the bbq.
When out and about I also slice thin snags into rounds and cook with diced vegies, for a quick one pot meal.
We like the idea of a baby a, constantly think though that we have survived 14yrs without a bbq in the van. So why waste space and weight. If we want a roast we will go to a pub. Everything else we can manage quite well for our needs.
It`s OK to gut them, but throw the anuses away. Reminds me of a small goods company that wanted to collect pig anuses to put in their pork sausages. We [meat inspectors] stopped them, they thought we were a bit hard on them.
