Best Advice

I cringe when I see people pricking their sausages. Why would you want to let all the juices out, drying out the meat and having the skins split? I p ...

Go to Bunnings and get a couple of the plastic fly/wasp catchers. They work really well. You just unscrew the lid, add some attractant and some water ...

I tend to leave it after cooking as the oil and fat protects the hotplate and grill from rusting. Then before the next cook I'll get it really hot an ...

The biggest advantage a charcoal BBQ has over its gas-fuelled brethren is the flavour you get from the charcoal. Once you roast a leg of lamb or pork ...

Scorching hot grill with a thick fillet steak about 2 inches thick, sprayed with olive oil. 3 minutes on each side max. Wrap in foil and leave for 6 ...