366 days of gratitude

Barbeques have come along way from the early days when people first cooked over a fire, but basic or sophisticated, they are my favorite method of entertaining.

They keep most of the mess outside and diners are usually more forgiving if the food that comes off them isn’t quite up to normal culinary standards.

Thanks to learning the art of cooking on a parilla from Argentinian friends my farmer can be relied on to produce delicious meat and vegetables cooked over the fire and I’m always grateful for that.

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2 Responses to 366 days of gratitude

  1. fredinthegrass says:

    What did you say your address was, HP?
    Think I could learn a thing or two from your farmer!
    Only had a couple of Asadas when touring in Argentina, but what flavour, and succulence.

  2. Will says:

    We’re doing a lamb on a spit tonight, (New Year’s Eve) friends and neighbours etc, up at the woolshed. Spit is turned by a converted cream separator. Very old. Hearth constructed from concrete strainer posts. Horrible things. Hope I don’t screw it up.

    All the best for the New Year everyone, it’s going to be great!

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