Ginger Steak (Abercrombie Style).

SERVES: 6

Ingredients:

6 pieces porterhouse steak

30 g  butter, melted

 

MARINADE:

1/4 cup soy sauce

1/2 cup pineapple juice

1 tablespoon ground ginger

2 tablespoons dry sherry

1/2 teaspoon dry mustard

1 clove garlic, crushed

 

Method:

Place steak in a large shallow dish. Pour marinade over, cover and stand for at least 4 hours.  Drain meat and barbecue over medium hot coals or 10-20 minutes, according to taste.  Baste occasionally with melted butter while cooking.  Heat remaining marinade and pour over steak before serving.

 

Marinade: Combine all ingredients and mix together thoroughly.

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BBQ Steak & Red Wine Sauce (Bendethera Style).

SERVES: 4-6

Ingredients.

4-6 T-bone or porterhouse steaks

1 tablespoon finely chopped onion

30 g butter or margarine

1 tablespoon plain flour

1/4 cup water

3/4 cup claret

salt and pepper

1/4 cup chopped parsley

Method.

Barbecue steaks over medium hot coals for 10-20 minutes, according to taste. In the meantime, cok onion in butter until golden brown. Mix flour and water until smooth, add to the onion mixture, add the claret. Bring to the boil, stirring continuously. Season to taste with salt and pepper and simmer for 10 minutes. Add the parsley and serve immediately with the grilled steaks.

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BBQ Sirloin Steaks (Brindabella Style).

Serves 6.

Ingredients.

6 x 250 g sirloin steaks (or rib steaks)

SAUCE:

1 can beer

1 tablespoon chilli sauce

1/4 cup salad oil

2 tablespoons soy sauce

1 tablespoon French mustard

1/2 teaspoon Tabasco sauce

1 onion, chopped

2 cloves garlic, crushed salt and pepper

Method.

Brush meat with sauce.  Barbecue over medium hot coals for 10-20 minutes, according to taste.   Baste occasionally with the sauce while cooking.

Heat the remaining sauce and serve with the steak.

 

Sauce: Combine all ingredients and mix together thoroughly.

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Barbecued Steaks (Cobark Style).

Instead of cutting steaks into individual portions and cooking these separately, try cooking steaks in large slices and then cutting the cooked steaks into serving portions. Steak should be well trimmed and all excess fat removed. Barbecue rump steak (or sirloin steak) over medium coals for approximately 45 min -1 hr, according to taste. Cook boned sirloin steak (or boned rib steak) over slow coals for approximately 1 1/2 - 2 hrs, according to taste. Cook fillet steak (or tenderloin steak) over medium coals for 30-45 minutes, according to taste.

 

When BBQing individual steaks, cook over medium hot coals for approximately 10-20 minutes, depending on whether steak is to be served rare, medium or well done. It is important to remember to turn the steak frequently while cooking so that the juices are retained inside the meat. Should you leave the meat without turning for some time, you will notice a quantity of blood on top, whereas by turning the meat frequently, the juices run up and down inside the meat and it will remain moist. The steak may be smeared with pate, horseradish relish or mustard to add flavour while cooking.

 

To serve, carve steak and either place on dinner plates or for a buffet dinner party, serve on slices of French bread.

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BBQ Beef Feast (Yerranderie Style).

SERVES: 4-6

Ingredients:

1 x 2 kg piece beef (bolar or oyster blade)

1 tablespoon mixed French mustard

2 cloves garlic

2 tablespoons cracked or milled peppercorns

1 tablespoon fresh mixed herbs

Method.

Trim piece of beef into a flat, thick shape. Mix mustard with crushed garlic, peppercorns and herbs. Spread over the meat, cover and let stand for 1 hour. Ensure a barbecue fire with even heat of glowing coals and place meat on a greased hot-plate and cook on all sides to sear the meat well. Continue to cook to desired stage so that the centre is just pink. Test the internal juices as a guide. Allow approximately one hour for cooking, depending on the fire and the thickness of meat. Remove to a warm part of the fire and cover with foil and stand for approximately 10 minutes before carving. Serve with Tossed Green Salad and Baked Potatoes with sour cream and chopped chives. Serve a selection of mustard, relish and tasty sauces to add to beef when serving.

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Marinated BBQ Steaks or Chops (Mungo Style).

SERVES: 4

Ingredients:

4 cross-cut blade steaks or lamb forequarter chops

 

SOY MARINADE:

1/2 cup soy sauce

1 clove garlic, finely chopped

freshly ground black pepper

Method.

Place steak or chops in a large mixing bowl. Mix marinade ingredients and pour over meat and marinate for at least 30 minutes. Lift meat out of marinade and drain a little.

 

Place meat on barbecue over glowing coals and cook for 3-4 minutes on each side, or less if you prefer medium rare meat. Serve with barbecued sauce, salad, buttered bread rolls or foil-baked jacket potatoes.

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Steak with Blue Cheese (Yalwal Style).

SERVES: 4

Ingredients:

4 pieces rump steak (or sirloin steak)

60 g butter, softened

60 g blue vein cheese

2 tablespoons finely chopped parsley

freshly ground pepper

extra 30 g butter, melted

1 teaspoon Worcestershire sauce

Method:

Make a slit in each steak, parallel to the surface of the meat.  Cream softened butter with blue vein cheese and parsley, place inside pocket of each steak. Sprinkle steaks with pepper. Mix extra butter and Worcestershire sauce together. Barbecue steaks over medium hot coals for 10-20 minutes, according to taste. Baste with the butter mixture occasionally while cooking.

 

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Quick Garlic Steaks (Hill End Style).

SERVES: 6-8

Ingredients:

6-8 pieces fillet steak 2.5 cm thick (or tenderloin steak)

60 g butter or margarine, melted

1 clove garlic, crushed juice of 2 lemons

2 tablespoons Worcestershire sauce

salt

freshly ground pepper

Method:

Cut steaks almost through the centre and open out. Beat steaks with a meat mallet until 5 mm thick. Combine melted butter and garlic, dip steaks in butter to coat. Barbecue steaks over medium hot coals for 5-15 minutes, according to taste. Baste while cooking with garlic butter. Add lemon juice, Worcestershire sauce and salt and pepper to remaining garlic butter, mix well and pour over steaks before serving.

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BBQ Spareribs (Bungleboori Style).

SERVES: 6

Ingredients:

1 kg Pork Spareribs or slices from loin belly

2 tablespoons soy sauce

2 tablespoons sherry

2 teaspoons Chinese Hoisin sauce

2 cloves garlic crushed

1 tablespoon honey

1/4 tteaspoon Chinese Five Spice

Method:

Trim pork and cut into chunky size pieces if very large. Combine remaining ingredients into a shallow dish. Add pork pieces and coat well. Allow to marinate for 1 hour or more.

Barbecue the Spareribs on a hot-plate, turning often to cook evenly and brush with marinade if crusty texture is desired. Depending on fire and heat, cook for approximately 20 minutes.

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Sesame Flavoured Steak (Jenolan Style).

SERVES: 4

Ingredients:

4 T-bone steaks, 1 cm thick, or sirloin, porterhouse or Scotch fillet

MARINADE:

2 tablespoons salad oil

1 teaspoon lemon juice

1/4cup soy sauce

1 tablespoon brown sugar

2 tablespoons grated onion or chopped spring onions

freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

pinch of monosodium glutamate (optional)

2 tablespoons sesame seeds

Method:

Place steak in a flat dish. Combine marinade ingredients and pour over steaks. Marinate for 1 hour, turning steaks two or three times.

To barbecue, lift steak from marinade and place over glowing coals. Cook for 6-8 minutes on each side, according to taste and type of steak used.

Brush with marinade during cooking. Serve with salads, baked jacket potatoes and garlic bread.

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Peppered Pork Chops (Newnes Style).

SERVES: 6

Ingredients:

6 thin pork loin chops

30 g butter, melted

1 teaspoon salt

1 tablespoon black peppercorns, crushed

1/4cup cranberry sauce

12 canned peach halves

Method:

Brush the chops with melted butter and sprinkle with salt. Press the crushed peppercorns evenly into the chops. Barbecue over medium coals for approximately 15-20 minutes. Place a spoonful of cranberry sauce in each peach half and place on side of barbecue to warm through.

When pork chops are tender and evenly brown, serve with the warmed peach halves.

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Pork and Apple (Watagan Style).

FOR EACH SERVING:

1 pork leg chop (or fresh ham centre slice)

1/2 cooking apple

salt and pepper

1/2  tablespoon finely chopped fresh sage

2 tablespoons cider or 1 tablespoon cider and 1 tablespoon cream.

 

Method:

Remove excess fat from chop. Place on large piece of greased, doubled aluminium foil. Peel, core and thinly slice the apple and place over chop. Sprinkle with seasonings. Turn sides of foil up and add cider. Seal foil securely. Cook on barbecue over hot coals for approximately 1-1 1/4 hours or until meat is tender.

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Bush Barbecue (Jackaroo Style)

SERVES: 4-8

Ingredients:

4 grilling steaks (T-bone, rump or cross-cut blade),

4-8 lamb chops (short loin or forequarter),

4-8 thick sausages,

commercial barbecue sauce,

salt,

mustard,

salad vegetables. MARINADE:

1 cup red wine,

1/2  cup oil,

1 small onion, sliced,

1 garlic clove, crushed,

1 crumbled bay leaf,

2 sprigs each thyme and parsley,

freshly ground black pepper.

 

Method: 

Place steaks and chops in a plastic container with a good seal. Combine marinade ingredients, pour over meats, seal and refrigerate for several hours. Turn container over occasionally to redistribute marinade.

 

Place sausages in cold water to cover, slowly bring to simmering point, leave off heat for 10 minutes, drain and store in a sealed container in refrigerator.

Pack containers of meats and salad ingredients in a portable insulated cooler with ice.

 

Don't forget remaining ingredients (plus tongs, a brush, the billy can and tea). To cook meats have fire at glowing coals stage, put meats on grid and baste steaks and chops with marinade, sausages with barbecue sauce. Cook until done to taste, turning with tongs. Season with salt. Serve with salad vegetables, mustard, crusty bread rolls and billy tea.

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Pineapple BBQ Lamb Shanks (Sunny Corner Style).

SERVES: 4

Ingredients:

8 lamb shanks,

1 x 450 g can pineapple slices.

 

MARINADE:

1 cup pineapple juice,

2 teaspoons curry powder,

3 tablespoons brown sugar,

1 clove garlic, crushed,

1 teaspoon salt,

freshly ground black pepper,

3 tablespoons salad oil.

 

Method:

Wipe shanks with a damp cloth and place them in a single layer in a glass, earthenware or enamel dish. Mix marinade ingredients, adding to them the liquid drained from the pineapple slices. (Store slices in an air-tight plastic container in refrigerator until barbecue time.) Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally. To barbecue, place shanks over glowing coals and cook for 25-30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked. Garnish with barbecued pineapple slices. Serve with salad and French bread and butter.

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Marinated Mushrooms (Jenolan Style).

SERVES: 4

Ingredients:

600gm fresh mushrooms,

1 tablespoon olive oil.

1 1/2 tablespoon balsamic vinegar,

1 clove garlic, crushed,

2 tablespoons brown sugar,

2 tablespoons sweet chilli sauce,

1/3 cup freshly chopped herbs,

salt and freshly ground black pepper, to taste

 

Method:

Combine olive oil, balsamic vinegar, brown sugar, chilli sauce, salt and pepper. Place the mushrooms in a large bowl and and add the vinegar mix. Toss well to combine and coat the mushrooms with the marinade. Spoon the mushroom and marinade into a large, medium-hot frypan which has coated with a film of oil. Cook, uncovered, for about 10 minutes or until tender, stirring occasionally to prevent mushrooms sticking.

Serves 4 as a snack.

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Basic Campoven Damper (Darling River Run Style).

Ingredients:

2 cups self-raising flour,

1/2 teaspoon salt,

1 to 1 1/2 cups milk,

2 teaspoons sugar,

2 teaspoons butter,

extra flour as needed,

 

Method:

1. Mix the flour, salt and sugar together into a bowl.
2. Cut in the butter until fine crumbs form.
3. Add milk slowly and mix to form a soft dough.
4. Knead lightly on a floured board until smooth.
5. Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.
6. Grease the camp oven (Dutch oven) and dust with flour
7. Add bread dough and cover.
8. Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes.

Note: To test if it's done, tap on the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.

Just for fun A quick and easy method the drovers in the outback used to make damper is to wrap the dough around a stick to toast it over the coals. Fill the hole where the stick was with butter, golden syrup or jam.

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