Barbecue tastes slowly changing
PEOPLE are doing a lot more than putting shrimps and beef sausages on the barbie these days.
Butcher and Rump Shakers Butcher owner John Bain said today’s barbecues are more catered towards quick and easy meals and craftier designs.
Although people still like pork and beef sausages, there were all sorts of new flavours starting to creep in, even Vegemite.
“Sausages are not what they used to be,” he said.
“There are peach, sweet chilli, and even vegemite and cheese sausages.
“If they can put it in chocolate, I can put it in a snagger.”
Mr Bain said the days of chops and sausages are going as people look more to share plates and something they can just put the hood down on and let cook.
He said it meant there was a variety of foods when people entertained a big group of people.
“The good old fashioned things still sell like chicken breasts and steak,” he said.
“But people are very open minded these days and want to try things.
“People like lots of different things to get away from the boring old stuff.”
John Bain from Rump Shakers Butcher.