h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Hmmm.. . Hickory or Mesquite for veal? Guinness or Lite to marinadar (thats Espanol to you) a turkey thigh? Direct or indirect heat for filetted fish? White or Milk Choco with S'Mores. . . I know more about BBQ than probably everyone online associated with this little group of people in OZ and UK. I will admit that there is some amazing smoked salmon out of Galway, Eire, but your ideas and thoughts on BBq are full-on just off and not really where they should be. . .
Ever Been to the Memphis Pig-Out?
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Why does Stout work best on Poultry?
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Visit my homepage. . .

I will lead the way.

Aubergines can be BBQed. . .I have seen bits of wisdom, but this entry is horribly lacking. . .

I can provide several testimonials acknowledging myself as a keeper of wisdom on this subject. . .

indirect heat, a wet fire, and perfectly prepped meat lead the way to the KING OF BBQ

I have bought several American BBQ recipe books in a effort to add a new dimension to my BBQing, but have been very disappointed with the finished results. This is mainly because in the usual yanky fashion - if one is enough, use 10. The result of this is poor produce smothered in overly sweet muck which smothers the taste of the the main ingreedient to make it taste acceptable. Next to the English, the Aussis are the best BBQers in the World, as apposed to being the best "over the toppers in everything".

Regards and best Regards Derek Norris

Sorry, I thought you said "Aborigines can be barbecued" and was about to object.

Carry on, (but there's really no need to shout you know)