Southern barbecue is a rather different beast from the drizzly affairs of the UK.. One I went to in Texas in 1969 involved a grill that looked like a steam train, with a fire at one end and a chimney at the other and a cow somewhere in the middle. The smoke passed through and around the meat for a day and we went shooting rabbits and came back and added them and anything else we could find. The result was succulent, smoky, tender and delicious - not the dried out, semi-cooked, sour-flavoured stuff I so dislike here. Memphis has a famous competition for Southern barbecue. Here there is debate about which type of aromatic wood charcoal to use, the recipe for the dry rub and how best to produce steam. They say a whole rack of meaty ribs should take around four hours to cook.
A name for the Balmain bug, a type of sand lobster found around the southern coasts of Australia and in some parts of the north west but mainly off the eastern seaboard. Sand lobsters are any of a variety of small crustaceans bearing a resemblance to lobsters and which bury themselves in sand or mud during the day. There are many of them, including bay bug, bay lobster, shovel-nosed lobster and rudder-nosed lobster which is similar to a slipper lobster. Moreton Bay bugs and Balmain bugs are available commercially. Moreton Bay bugs are slightly more triangular than the Balmain bug, which also have their eyes placed very centrally, while those of the Moreton Bay bug are placed right out on the margin of the carapace. They are available at around 25 cm (10") in length. Balmain bugs are said to be sligthly inferior in flavour to Moreton Bay bugs, which are also a little larger in size.
Crayfish. Spiny or rock lobster. Langouste. A salt water crustacean, not to be confused with freshwater crayfish.
A variety of determinate Russian heirloom tomato weighing around 275 g (10 oz) and having a deep red mahogany colour and rich sweet flavour.
