Just came to see if it’s almost ready – oh, nice bit of kit, interesting you opted for a gas one at that price, given they’re just outdoor ovens, aren’t they? Lot of fun, mind, love the folding side tables, but you’re sacrificing all that flavour, not a fan of lava rocks. Granted, convenience-wise there’s no contest if you’re a beginner.
Me? Just say there’s not many days in summer I’m not out there in my apron, brought it with me in case you needed a hand, why don’t I turn the lamb while you get some more beers, interesting you never thought of adding the rotating spit option? I just did three rabbits and a pineapple on ours, have you done a pineapple? Well, without the charcoal and cherrywood it probably wouldn’t work anyway, but I’m totally with you on slow cooking, we did this amazing pulled pork last week – medium-size hog, marinade it for a week, cook it for 75 hours, we’ve got a kettle barbecue obviously, new one, imported it from the US, cost a ridiculous amount but you can feed up to 40 people, plus you get a depth of flavour from proper smoking that you’re never going to have by just searing, even over lumpwood charcoal. Seriously, we smoke everything now, fish, beans, bananas, porridge, I made smoked cupcakes the other day, fabulous.
Are we almost ready? Just it is 4.30, you don’t think it needs turning up a bit more – Christ, these ribs are looking a bit done. Sorry, sausages, hard to tell with all the ash, hint, always keep a hairdryer handy, then you cover it in ketchup, job done.
Wait, is it meant to be smoking like this, maybe turn it down a bit – STAND BACK EVERYBODY – where’s your bucket of sand – OK, watch those flames don’t catch the tree, no worries, the girls can do the rest of the sausages inside. Like I said, there’s nothing to beat a simple set-up, latest thing is, dig a hole, make a fire, throw the meat straight on the naked flames, the whole caveman thing, oh is that rain?
