Re: [OM] Dead pigs

[Andrew Fildes]

Amazes me the way that some around here chuck a chop on a gas fired griddle and 
call it a BBQ. Bollocks. That's outdoor frying. 
Charcoal is essential. Preferably proper charcoal under a very heavy grill. I 
have an old street drain grille that works perfectly.
I'll go further - my late mother-in-law had a wood-fired cast-iron stove - very 
traditional, not a yuppie AGA type.
A roast leg of lamb from that had a great flavour, especially from a hard 
eucalypt wood that could get up to a serious temperature.

A warm and sunny Australia Day today - a Barbie is compulsory.

Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com

Author/Publisher: 
The SLR Compendium: 
revised edition - 
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7



On 26/01/2014, at 8:48 AM, SwissPace wrote:

> yes it's about bacon!
> <http://www.wired.com/opinion/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas/>
> 
> IanW - who is on a mostly fruit and veg diet although did ad some Bacon 
> to the vegetable soup today.
> -- 
> _________________________________________________________________
> Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
> Archives: http://lists.thomasclausen.net/mailman/private/olympus/
> Themed Olympus Photo Exhibition: http://www.tope.nl/
> 
> 

-- 
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/