You can't talk, all there was in the fridge in London was half a tin of baked beans

That wasn't my fridge

You didn't even have a fridge, just half a tin of beans squatting in someone else's

I think the clue there is the phrase "top restaurants"which are quite a long way removed form your average BBQ. I quite liked crocodile, tastes like chicken, but I've only had it in restaurants. Had kangaroo at a couple of BBQs, but it was mainly there for the novelty value of feeding it to the poms.
Food at most of the BBQs I've been to consist of burnt sausages and incinerated pork chops, the best BBQs are the ones cooked in the kitchen on the groill and just carried outside to be eaten

The key to making nice food on a bbq is the marinade. There's no point just chucking a bit of plain meat on there and expecting it to taste good (with the possible exception of a good bit of steak).

I did an absolutely fantastic rack of chilli-plum ribs on the barbie the other night. It was fingerlickin' good

We only just bought a bbq a few weeks ago, however I HATE eating outside (flies and other insect bastards) so I will take mines into the house and eat

What's kangaroo like? I keep meaning to try it and I chuckle to myself when I see it in Woolies, Kanga Bangas! Easily pleased!

You need to cook it well otherwise it hops off your plate.

We tried some kanga kebabs the other night and it's a very dark rich meat. Will take some getting used to for me.

I'll stick with beef and lamb and chicken for now.

I love kangaroo, eat it quite regularly. As long as you're careful not to overcook it, it's absolutely yummy. And very healthy.
(edit - and I'm talking generally, not necessarily on the barbie)

Scottish celts told me that once she was kanga banged she's never looked back

Very nice, we were in the middle of packing up our villa and had no cooking facilities and were eating disgusting takeaway burgers, so it was lovely to have a nice cooked meal, even the kids loved it. It was at our neighbours so we went back the next day and had left overs for lunch.

It wasn't 'kanga', it was 'rasta'

Its his age, his hearing is going

It's always better the next day as the sauce has really soaked into the meat/food.

I always make extra so there is some for the next day because of this reason.

Oxtail done this way is awesome. Haven't been able to get oxtail in the UK for years because of F&M , but I saw some in Oz the other day.

Just waiting for my pot to arrive on the ship now then it's happy days.

I'm thinking of getting one - the Saffa shop in Osborne park sells them.

What do you use as a heat source? I was just going to put it on the Webber.