The small town that we live in is almost 600 metres elevated, and so we get a little more winter than others living around Melbourne. For the most part, this is exactly to our taste, and part of the reason we moved there. However, following a series of below zero temperature mornings, we welcomed a sunny-ish Saturday and made the effort to boost its warmth by lighting a fire.
The fire-pit in our backyard gives us much joy. In the Australian tradition, it has been constructed from various bits and pieces that were not designed for that purpose. Ours for example, is a fine combination of brake drum, metal pipe and something that looks exactly like a grill plate, works like a grill plate (now smells like a grill plate) but isn’t! Gian Carlo forged it for us and we try to pay our respects to it regularly.
So on this darling of a day, a quick trip to the local butcher yielded some excellent meats of the aquatic, feathered and land-based variety. We planned to do the simplest of bbq-ing and let the meat speak for itself. Pork ribs, eye fillet and tuna were grilled straight up.
I’m hoping the photographs do the talking here, because really, there isn’t much to say. Simplicity itself. There is just something about meat cooked on a bbq isn’t there? Of course, we didn’t manage to keep it entirely simple and ended up making a few ‘side dishes’, but more on that another time.