The enticing aroma of sizzling steaks, the exotic taste of delicious seafood, even the smell of the humble snag on the barbie — it’s enough to make your mouth water. With modern barbecues, the backyard chef can now serve up restaurant-quality food outdoors.
“There is almost nothing you can’t cook,” says John McGran from Lifestyle BBQs. “When I was a kid, I remember going to barbecues and all we ate were sausages and chops but now it’s different — people want a dining experience instead of the stock-standard barbecue fare.
“With the hood up, you’ve got your open fire plate and grill for snags, steaks and hamburgers. When the hood’s down, it’s an oven, so you can cook pizzas, cakes, lasagne, pancakes for breakfast on Sunday, even a butterflied lamb…