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.
One dessert I can distinctly recall from my childhood is bread and butter pudding. The best bits were the bread that had sat on top of the baking custard - they had the flavour of the custard but a more substantial texture because they had been on top. The sultanas were acceptable, but optional in my view. Those sultanas that had managed to breach the surface were quickly dispatched to the bin because, in my view, there is little that is supposedly edible that could taste worst than a burnt sultana.