How do you light your BBQ?

[Richard C]

depends on where your "local" abbatoir is mate, there are not many left in the country.

Really; we actually have 5 here in East Anglia 2 are within Norwich itself & a total of 3 within a 30 mile radius. I know the pig farmer who breeds, slaughters (not personally), butchers & sells the pork I ate tonight. The farmer next door to me, who I know well, specialises in lamb & Aberdeen Angus beef (free range eggs also); I see them every day from my bedroom window & know where the meat ends up hung & on sale. The git made me pluck my own goose last Christmas which must be done whilst they are still warm & it took me an hour; he even wanted me to pick out & kill the bloody thing initially which I declined.

 

[Space cat]

People lived in caves, drank from steams, and used the open as a their toilet as well. --- More to do with bringing out the caveman in you I feel.

Guilty as charged. This, I think, is what BBQs are all about. All we humans have really done since the Stone Age is acquire a lot of technological know-how. But there are some things that cannot be greatly improved upon by modern technology - and food is the other one.

For most of the year I will happily cook my food in a kitchen with a gas hob and an electric oven - for the same reason that I prefer to make love in a bed - but, just occasionally, when the weather permits, the cave man will have his day out.

PS: Despite many attempts, I have never been able to brew my own Carlsberg Special.

 

[Richard C]

[You should be ashamed of yourself. Eating rare breed lion chops.

Brings out the loin in me

 

[EddieM]

Then you are lucky there are no abbatoirs in my county, therefore even local produce has to be ferried around the country to be processed.