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06/06/2008: "AUSSIE BBQ ...... Not a set-up picture, the real thing"
This was a few years ago, an undated picture taken at Brooms Head, New South Wales. The typical BBQ in those days was on a hot plate rather than flame grilled. T-bone steak, thin pork sausages and thicker beef 'snags' as we call them.
Years ago when I was a meateater cooking steak often, my system was: coat a thick slab of rump steak with olive oil, place on a flame griller, cook as fast as possible. Light burning on the outside permitted. Slightly pink in the center.
Then when a good friend and herbal healer explained the problems and hazards of eating animal flesh I (slowly) took the advice and over a number of years phased out meat consumption. Excess meat consumption plays havoc with our kidneys for example, unless we can sweat excessively and eliminate the uric acid.
Difficult to stop eating at a BBQ at first, especially attending other people's with that cooking smell wafting through the air.
Presented for readers overseas possibly interested in Australian culture, and others hoping to minimize future problems.
