RECIPE FOR SUCCESS
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.
