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barbecue
Chris Jager
Barbecue sauce is such a polarising condiment. Just as with the act of barbecuing, variations in style across the country can lead to heated arguments, scathing polemics, and outright ad hominem attacks. But, similar to pizza, I don’t really have any loyalty to one style or another. I like it…
When you cook food at home, you know you have two hours — arguably four if you really want to push it — to get your food out of the room-temperature air and into your belly. Any longer, and that plate of chicken salad is a bacterial brouhaha. But if…
The greasy sizzle of delicious meat on a grill is a staple of Aussie summer. But as everyone breaks out the barbecue grill, paper plates, and “Kiss the Cook” aprons, a debate older than charcoal briquettes rages in the minds of grillmasters everywhere, along with their hungry audience: Do you…
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