BBQ Extreme Meat Style

Last weekend was the BBQ to end all BBQ’s. It has been planned for some time now. Rosé champagne, pear cider and exotic meats had been ordered. The patio had been swept, the table varnished and the BBQ extracted from the garage. All systems were go! Even the sun put on his hat and joined us.

Here’s a snap of some meat ready to be cooked. I think these are Bison burgers, Impala sausages and Kudu sausages. The whole spread of meats was Bison, Wildebeest, Impala, Ostrich, Crocodile, Kangaroo, Venison and Wild Boar. Marvellous.

Obviously as the BBQ was at the chief procrastinators house, the ignition switch for the very smart burners hadn’t been fixed so I decided to document the lengths of ‘bodge jobbing’ the host would go to in order to fire up the BBQ.

Yes, that is a pair of kitchen scissors being used to make the contact between the ignition switches. Shame on you Mr. Procrastination!!!!

Anyway the evening rolled on quite successfully and a good time was had by all. I like this snap as it encapsulates the evening really rather well. I shall look forward to the next one.


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