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.
Dougwe said
05:21 AM Apr 2, 2020
Not me, never ever and never will. Snags and veg for dinner tonight.
Hey Ric, "steak not cooked on the BBQ any more"....that's murder mate. A good way to kill a steak.
Up against the back fence tomorrow morning with you and shot at dawn.
Edit....the decision of the day will be, gravy or tom sauce. Having a decision to make each day, keeps the mind active.
-- Edited by Dougwe on Thursday 2nd of April 2020 05:25:00 AM
Radar said
08:42 AM Apr 2, 2020
No to not gutting our snags.
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.
Cupie said
11:41 AM Apr 2, 2020
SWMBO much prefers snags to steak so I often cook up some for her.
I always gut & cook them on the inside to get a nice caramelised crust.
Then I cut them crossways in two & make a terribly tasteful stack & smother them with Diane Sauce (out of a packet)
Medium Rare Porterhouse steak with hot Chilli Jam for me.
The dish is finished with a surround of Edgell Tomato Supreme .. an essential addition, can't beat it.
We eat it with a few slices of fresh white bread with a liberal spread of butter, not forgetting a heavy grinding of black pepper.
Nearly forgot the accompanying bottle of red & a cup of coffee to follow. Perhaps a square of dark chocolate while I sneak a port.
If I'm feeling really energetic I will make a side of lightly grilled Asparagus on a piece of grilled Haloumi cheese with a white sauce dressing.
-- Edited by Cupie on Thursday 2nd of April 2020 11:42:08 AM
-- Edited by Cupie on Thursday 2nd of April 2020 11:43:31 AM
Relax-n said
12:44 PM Apr 2, 2020
Sorry, Im no chef, but wtf is gutting a snag?
Cupie said
12:53 PM Apr 2, 2020
For me, it means slicing it length ways after the initial cooking/browning all round the outside.
Avoids having the sausage part cooked on the inside & actually imparts a nice brown crust (caramelization).
The Travelling Dillberries said
01:06 PM Apr 2, 2020
Cupie wrote:
SWMBO much prefers snags to steak so I often cook up some for her.
I always gut & cook them on the inside to get a nice caramelised crust.
Then I cut them crossways in two & make a terribly tasteful stack & smother them with Diane Sauce (out of a packet)
Medium Rare Porterhouse steak with hot Chilli Jam for me.
The dish is finished with a surround of Edgell Tomato Supreme .. an essential addition, can't beat it.
We eat it with a few slices of fresh white bread with a liberal spread of butter, not forgetting a heavy grinding of black pepper.
Nearly forgot the accompanying bottle of red & a cup of coffee to follow. Perhaps a square of dark chocolate while I sneak a port.
If I'm feeling really energetic I will make a side of lightly grilled Asparagus on a piece of grilled Haloumi cheese with a white sauce dressing.
-- Edited by Cupie on Thursday 2nd of April 2020 11:42:08 AM
-- Edited by Cupie on Thursday 2nd of April 2020 11:43:31 AM
Pity you have a partner, a divorce in the wind by any chance??
The Belmont Bear said
03:44 PM Apr 2, 2020
Craig1 wrote:
How many people gut their snags on the bbq ?
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
Bicyclecamper said
04:03 PM Apr 2, 2020
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.
Cupie said
04:29 PM Apr 2, 2020
The Belmont Bear wrote:
Craig1 wrote:
How many people gut their snags on the bbq ?
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 Belmont Bear said
08:59 PM Apr 2, 2020
Cupie,
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
Mobi Condo said
09:03 PM Apr 2, 2020
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
Craig1 said
09:15 PM Apr 2, 2020
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.
Stretch60 said
11:48 PM Apr 2, 2020
Must be a snag day, have grand daughter with us and wanted curried sausages, very nice and leftovers for my crib tomorrow night.
Relax-n said
08:22 AM Apr 3, 2020
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.
Dougwe said
09:37 AM Apr 3, 2020
My Baby Q is part of my family and has it's own seat belt in the Collie even.
"I love my Q".
Ausdigga said
09:25 PM Apr 5, 2020
Snags ? by the time you've gutted them and skinned them there's not a lot left !!
Phillipn said
10:52 PM Apr 5, 2020
Craig1 wrote:
How many people gut their snags on the bbq ?
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.
The Travelling Dillberries said
05:53 AM Apr 6, 2020
Dougwe wrote:
My Baby Q is part of my family and has it's own seat belt in the Collie even.
"I love my Q".
A lot of baby talk as you travel??
Dougwe said
08:24 AM Apr 6, 2020
Don't be silly Chris or Sharyn, it's a bbQ, it can't talk. YET.
How many people gut their snags on the bbq ?
Not me, never ever and never will. Snags and veg for dinner tonight.
Hey Ric, "steak not cooked on the BBQ any more"....that's murder mate. A good way to kill a steak.
Up against the back fence tomorrow morning with you and shot at dawn.
Edit....the decision of the day will be, gravy or tom sauce. Having a decision to make each day, keeps the mind active.
-- Edited by Dougwe on Thursday 2nd of April 2020 05:25:00 AM
No to not gutting our snags.
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.
SWMBO much prefers snags to steak so I often cook up some for her.
I always gut & cook them on the inside to get a nice caramelised crust.
Then I cut them crossways in two & make a terribly tasteful stack & smother them with Diane Sauce (out of a packet)
Medium Rare Porterhouse steak with hot Chilli Jam for me.
The dish is finished with a surround of Edgell Tomato Supreme .. an essential addition, can't beat it.
We eat it with a few slices of fresh white bread with a liberal spread of butter, not forgetting a heavy grinding of black pepper.
Nearly forgot the accompanying bottle of red & a cup of coffee to follow. Perhaps a square of dark chocolate while I sneak a port.
If I'm feeling really energetic I will make a side of lightly grilled Asparagus on a piece of grilled Haloumi cheese with a white sauce dressing.
-- Edited by Cupie on Thursday 2nd of April 2020 11:42:08 AM
-- Edited by Cupie on Thursday 2nd of April 2020 11:43:31 AM
Sorry, Im no chef, but wtf is gutting a snag?
For me, it means slicing it length ways after the initial cooking/browning all round the outside.
Avoids having the sausage part cooked on the inside & actually imparts a nice brown crust (caramelization).
Pity you have a partner, a divorce in the wind by any chance??
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.
Cupie,
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
Cheers _ Ian
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.
"I love my Q".
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.
A lot of baby talk as you travel??
Don't be silly Chris or Sharyn, it's a bbQ, it can't talk. YET.
Keep Safe out there.