Alright so I know we’ve all had to get used to socialising al fresco recently, but there are ways and means. Why a bloody barbecue?
Has nobody got a functioning kitchen any more? There is nothing stopping you cooking up a delicious delight in the house then serving it up to the ravening mob properly cooked and tasting like food, not like someone just emptied the barbecue charcoal onto the plate and cut out the middle man!
I have lost count of the sorrowful events I have attended where the amateur chef of the house proudly serves up chicken/sausage/beefburger which is burnt on the outside and raw in the middle and has bits of grass cuttings, leaf mould and dead flies embedded.
Even Gyp won’t eat it.
Any why is it seen as a test of manhood to be able to provide burnt offerings on a grand scale, whilst alienating the neighbours with the fug of black smoke drifting over the hedge?
In order to barbecue properly it is necessary to have lit the charcoal a week ago last Wednesday and marinated the meat in vast quantities of olive oil and spices for days.
Honestly? Do. Not. Do. It. You’ll have half your friends down with gut ache from the undercooked offerings and the other half off to the dentist with a cracked tooth from the charred ones.
And worse – you’ll then have to attend their food incineration sessions every bloody weekend for the rest of the summer!
It doesn’t matter what you think – this is Granny’s opinion and it’s not up for discussion!