cooking

We bought a new barbeque a couple of months ago and I spent a little time looking online for barbeque rub ‘recipes’. Most (all?) recipes have added sugar, but we wanted to avoid that so we just leave the sugar out. That may affect the flavour and caramelisation a little, but it doesn’t bother us. I narrowed down the choices to a couple of recipes and merged/deleted items to arrive at the following:

When I was young my parent’s house back onto bushland. This meant that the shortage of neighbours was more than offset by the availability of firewood. Often on a weekend we would have a barbeque for lunch (generally on a Sunday, Saturday was golf day). Standard fare was steak, sausages, tossed green salad and sauce. Almost invariably the steak was cooked to within an inch of its life - well, a few feet into death, really.