Aussies aren't into meat!

[ElwoodBlues1]

I wasn't a big fan of Italian red, but I had a few nice Barolo, Novello or Chianti on a recent trip to Novara. As long as the Barolo has been allowed to rest for a few years I find it as good as an equivalently priced Burgundy.

I like a thick cut Rib Eye cooked like this, pre-heat coals in a kamado style grill, allow the kamado to get very hot and for the coals to burn well down, take some room temperature rib eyes and flash cook them in the kamado. Rare might be as quick as 2 or 3 mins, medium-rare 4 - 5, buggered is pretty much anytime much longer than about 5 - 6 mins. Let them rest for 15-20 mins in a very low temp warm oven.

I have no idea way the kamado grills cook steak so well, there is a clear difference between them and any hooded barbecue whether charcoal or gas.

PS; If anybody asks for medium or well done give them $20 and directions to the nearest pizza shop, and another $10 to make up some goon juice!

I like my Scotch Fillet well done.......in fact I like all my meat well cooked, blood free and dead before I eat it.........I'll give you my details for the $30 you are giving me