THAT was it…Crayfish! Yup
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Sorry for the slight derail lol. Back to your normal programming
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The one time I lived in Queensland for 6 months (was a work thing) I was in North Brissy near Moreton Bay.
The whole seafood thing is just like anywhere else in the world, either love it or hate it. Personally, cant stand seafood so just eat beef, chicken, lamb, goat and kanga myself, yes… no pork in that list either.
I remember seeing surf and turf a lot in San Francisco when there many years ago so probably universal…
Never met anyone that actually chucked prawns anywhere near a barbie, but I guess it happens in some places.
Used to have heaps in the dams up in the Mallee. My family used to love them fresh.
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I had almost lost faith in humanity. But then I read on and regained some hope 
Dundee was The Man!
Not at all. It’s popular in the US. Very. I cooked it just last week. Of course mine was steak and scallops.
Ahem, that’s Crawfish 'round these parts.
Well, assuming prawns are like shrimp, it’s one of the tastiest ways of cooking it. It’s also one of the easiest ways to overcook it. That’s because you don’t cook crustacea low and slow (at least not here that I’ve ever had). Hot and fast and it cooks very quickly. The largest shrimp I’ve ever had off a grill was only about 2 minutes per side over hot coals.
As for the whole bbq vs grilling thing, yes it’s just terminology. Most Americans think of meat that is often sauced, but always smoked when we think of BBQ. But cooked fast over hot coals or like with propane is grilling to us… Like here in the US, we call this a Fanny Pack. But the word “fanny” means something entirely different in other parts of the world 
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Wait, what ?? !!!
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Yeah, we here would call that a backyard bbq, with bbq being the name of the activity. However, the food that came from such a cook would not be called bbq. Rather it would be grilled meats. When we refer to bbq in terms of food, it’s always smoked, and often sauced but not always. The smoke component though is ever present. Toe-may-toe ta-mah-toe. Doesn’t matter at all. LET’S EAT!!!
So, beef prices are finally back to the average price per pound as they were prior to the recent surge in cost. Here’s what’s hitting the smoker tomorrow…
https://i.imgur.com/5CYbjH9.jpg
That’s some decent marbling and I’m expecting great things 
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Here, here! As long as there’s not too much rabbit food 
I know we wouldn’t be getting beef at those prices $16/kg at the local supermarket.
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And here’s how it looks. Cooked on my Rec Teq pellet smoker for right at 9 hours.
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That looks delicious!!
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oh my…THAT look’s really good! 
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Smoked on the Rec Teq with Pit Boss Competition Blend pellets.
Actually it’s Rec Tec. I don’t know when or why they changed Tec to Teq. Perhaps some kind of trademark issue 
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Perfect competition ring and bark on that one! Well done!!
How long did you let it rest?
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So what do you call cooking meat over open coals but, indirect heat and adding smoke?
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Time, beer, smoke, and … more smoke !!!
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I love the look of those horn handles @SthrnMixer, and love that it’s home has a welcome mat.
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@Resistance I’d call it delicious !!!
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Lovin’ those thighs for a second time.
@SthrnMixer what was your finishing temp on that muscle, and how long did you let it rest ? Trying to better tune mine.
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