FOOD NEWS
Outback Steakhouse Dishes You Should Avoid Ordering
BY HUNTER WREN MIELE
Grilled Shrimp
Outback's grilled shrimp is served with lightly-grilled shrimp on top of a piece of garlic toast, which is mashed and greasy. The shrimp equally fails to impress.
Overall, the food appears as if it was boiled or microwaved and then dyed yellow. They are indeed garlicky, but their mushy texture ruins any potential pleasant taste.
Tasmanian Chili
The Tasmanian chili at Outback Steakhouse easily ranks as one of the worst menu items at the chain, and is one of the most disappointing options that you can order.
The chili is spicy, but this may be its only appealing quality. Instead of a meaty side dish, it's thin, watery, and in need of more beef or beans to add thickness and flavor.
Grilled Chicken
Outback's grilled chicken is dry and bland, and the signature barbecue sauce served alongside it does little to mask its tough texture or add any much-needed flavor.
Although the barbecue sauce is a slight saving grace, a buttermilk brine could have elevated this health-conscious option in the flavor and moisture department.
Gold Coast
Gold Coast coconut shrimp are fully loaded with sugar. If you're not prepared to eat dessert-like treats before dinner, these shrimps can be an assault on the senses.
The coconut shrimp's coating is flaky and toasted well. However, this does nothing to overshadow the overwhelmingly syrupy sweetness that the coconut shrimp serves.
Aussie Cobb
The Cobb originated in the U.S. and has no history in Australia. So, not only is the Aussie Cobb non-existent, but the Outback version is nowhere near the classic.
Outback's version lacks chicken, avocado, and blue cheese, all essential elements that are substituted with shredded Monterey jack and cheddar cheese and croutons.