One of the good things about global warming is that Britain is getting hotter. We're even starting to produce palatable red wine
! However, we're still trying to get to grips with al fresco cooking.
A few years ago I invested in a water smoker, but I haven't really tried anything adventurous. It's mostly just chicken and sausages.
Since there are a lot of countries represented on this forum which seem to have been cooking outdoors since Methusela was a lad, I thought I'd pose the question, "What makes a good barbecue?"
Gill

A few years ago I invested in a water smoker, but I haven't really tried anything adventurous. It's mostly just chicken and sausages.
Since there are a lot of countries represented on this forum which seem to have been cooking outdoors since Methusela was a lad, I thought I'd pose the question, "What makes a good barbecue?"
Gill
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