Thanks!
A big thank you to everyone who had a BBQ for Floods yesterday. We hope you all had a fantastic Australia Day, wherever you went and whatever you got up to.
Every dollar helps, so make sure you take all that good will from the day and donate through the official flood relief appeals. We have outlined both online and physical methods of donation.
The flood relief effort will go on, so please donate as you are able or lend a hand with the clean up effort.
Win a pair of Gumboots, signed by the Premier of Queensland.
Anna Bligh is kindly sending a SIGNED pair of gumboots to BBQ for Floods, for us to give away to one lucky BBQer.
All you need to do to be in the running is to post a picture of your BBQ for Floods event.
Tweet it with #BBQforFLOODS, post it on our Facebook wall, or email it to us at bbqforfloods@gmail.com
We will pick our favourite photo, and contact the lucky winner on Thursday, January 27.
So get BBQing, donating, and snapping away.
Ladies and Gentlemen… start your burners!
Happy Australia Day, BBQ for Flooders!
We hope you have a great day, filled with snags and salad, cricket and cold drinks, music and mates.
Remember to pass around the hat, and when you are ready, click here to DONATE.
The Roundup
It is Australia Day eve, and in only a few short hours the nation (and beyond) will be hitting the grills to BBQ for Floods.
Ahead of the big day, we thought we would recap some of the handy guides we have posted. Whether you are just tying up any final loose ends, or you have just remembered you have 100 people coming around tomorrow and haven’t planned a thing, there should be something here to make your BBQforFLOODS excellent.
BBQ for Floods guides
Print a poster and remind your guests what it is all about
Parks with Public BBQs, located near BBYOU
A new spin on Australia Day cricket
How to cook the perfect steak (and Portobello mushrooms)
Love Lamb? Tips to BBQ your cut to perfection
How can you raise funds?
- Door charge for entry
- Donations for drinks (or for food, or to pat the dog)
- Put a fine system, taking inspiration from Adam’s cricket match
- Guessing games (How many lollies in the jar, How many snags can Dave eat, etc)
- Vote with your wallet, and chip in a donation when a song you like makes the Hottest 100.
- Charge an entry fee for your contest (maybe a thong throwing competition or an egg & spoon race)
- Or just pass around a hat and ask people to chip in what they can afford.
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And when the last dollar has dropped, donate to one of the official flood relief charities, either online, or in person.
Have a great Australia Day!
(Photo: Chris Willis)
Junior MasterChef twins, Isabella and Sofia, are cooking something up for BBQ for Floods tomorrow.
Tips for tomorrow!
- Check your gas bottle today. No sizzle on a cold barbie.
- Get to the park early to reserve your prime possie.
- Zinc up and get in the spirit, and remember to slip, slop, slap!
- Don’t forget the tomato sauce either.
- Corked hats will not only keep off the flies, but also make great donation buckets.
- Pack a spare bottle opener.
- Tune your radio to JJJ for the Hottest 100. Donate every time you hear a song you voted for.
- Hone your skills ala Bradman, and practice your batting against a corrugated iron water tank.
- Have a great time, look after your friends and keep safe.
- Keep us updated with your BBQforFLOODS, post on our Facebook wall, or tweet with #BBQforFLOODS
- Donate donate donate!
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What are your hot tips for Australia Day? Tell us!
(Pic: Cory Doctorow)
The boys at Hooked in Greenwich NSW have got behind #bbqforfloods. Wanted the sausage logo replaced with a snapper!
Loving Lamb?
Fancy some lamb for the big day tomorrow? The Main Meal have some advice on how to barbecue lamb to perfection.
- Lightly brush the lamb with oil (this stops it sticking to the hotplate).
- Preheat the barbecue to hot before adding the lamb. The meat should sizzle as it hits the heat.
- Turn the lamb once only (the more you turn the tougher it gets). Let the lamb cook on one side until moisture appears, then turn.
- Learn how to tell when your lamb is done. Press the centre of the lamb with either the back of your tongs or fingertip. Rare is soft when pressed, medium is springy and well done is very firm.
- Keep the lamb juicy, tender and tasty by allowing it to rest before serving. Place in a warm place and cover loosely with foil for 2 to 4 minutes.
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Not all cuts are created equal.
Some cuts of lamb are better suited to barbecuing. Try barbecuing lamb cutlets, loin chops, eye of loin/backstrap, tenderloin/fillet, and lamb steaks (round, leg or topside).
(Tips and Pic from The Main Meal)
Message of thanks in a shop window in Charlton, Victoria.
(via @fiftytwoweeks)