“Maybe we should get some shrimp,” I suggested to Kurt as we cruised through the aisles of Coles, one of Australia’s main grocery stores. “You know Aussies really like their ‘shrimp on the barbie.’” I repeated a well-known fact in the US about Australians and their barbecue bounty.
Kurt and I were preparing to host our first “legit” Australian barbecue. To say barbecuing is popular in Australia is a pretty flimsy assessment. BBQs in Australia are like Baptist churches in the Bible Belt of the US. They are a given, well attended and the followers are devout.
We knew barbecue was big time. In fact, only living in Adelaide a few weeks, we had already been invited to two events.
The grills, alone, are impressive precision-engineered machines and major household appliances. Some look like they could power a small aircraft. Certainly the control panel of the one we used confused a rookie Yank like me as I attempted to adjust settings during a trial run.
Consequently, we searched Coles for the right meats, sides and even condiments. “I don’t see any shrimp at all — just these prawns,” I called out to Kurt. “Yikes, and look at how expensive they are.” I could certainly understand exorbitant prices for seafood in a land locked area, but we were ten minutes from the ocean. Nixing the idea of shrimp, we considered other options.