Meat is a burning issue

BEING Aussies, Paul and Georgia Clarey don't wait for National Barbecue Week to set their sausages sizzling. They donned their aprons and loaded up the brick-built barbie at the Rose and Crown, Lawrence Street, York, back in January to celebrate Australia Day.

For the brother and sister pub-running duo, barbecuing was a way of life back in their home city of Melbourne.

"With the weather, it's better being outside," said Paul. "We have tried it here when we do get nice weather, and everyone's got into it."

"Depending on the weather, some people barbecue every single night," Georgia said, of Australia's al fresco obsession.

"It's so warm inside your house throughout the summer, cooking outside is easier. The whole family gets involved, even the kids. And it's healthier too - you don't use any fat, like oil in a pan."

As for Britons and barbecues, the spirit is willing but the weather often isn't.

"We were going to make it a permanent thing one summer: a barbecue instead of the Sunday roast at the pub. But it depended on the weather. Sometimes it looked lovely out there in the morning, but we were sheltering under umbrellas at lunchtime."

These days, the Rose & Crown barbies tend to be more spontaneous affairs. And that's the best way to do it, Georgia says. Heat up the barbecue as and when; it's so easy, it's not like proper cooking. And there's so much more to it than sausages.

"You can do steaks, shish kebabs, small crabs and lobsters." Only one thing stays permanent: liquid refreshment. "Ice cold beer."

And the way to ensure that you "don't cremate it on the outside and it's red on the inside" is to ensure you have the right heat and some patience.

Perhaps because it is so simple, barbecue cooking is traditionally the man's domain, Georgia acknowledges.

"Women do all the preparation, men control the fire."

Updated: 09:51 Saturday, May 17, 2003