The trick to a barbeque in early spring, is to plan ahead and get the thing lit mid-afternoon, piling the coals high. Then when the sun starts to drop rapidly and the cold drops upon you harder than you thought possible after such a lovely day, you will have your steak and veg already sizzling. Of course, I didn't plan this far ahead, but it was still lovely grilling in the dark. Cold, but still lovely. Not so much cold, actually, as bloody freezing.
Sunday, March 04, 2012
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment