The Gourmet Barbecue
Posted: Sat Jan 24, 2015 1:06 am
This is an old one revived for the traditional Australia Day weekend BBQ.
THE GOURMET BARBECUE
By the dog-house on the verandah,
get the barby going hot.
Take your place as food commander
scrape the black stuff off the top.
Chuck the snags in serried order
on the grill amongst the smoke.
If the sausages don’t sizzle,
give each skin a little poke.
Spread across the dark and fuming
grill, some onions shredded well,
you will know when they are ready
by their colour and their smell,
they’ll be brown and black and stringy
giving off a pungent pong,
swimming in a greasy puddle.
Now, the snags will not be long.
For each eager hungry diner
spread the butter on some bread
sliced into a few thick portions;
these will get the vultures fed.
Making sure that when you’re passing
each one’s filling from the grill
that you brush away the blowies;
(it’s a well established drill).
Peering closely at the griller
through the smoking choking haze,
check that sausages are sooty
with an shiny oily glaze.
If they are; the snags are ready,
serve them up between the bread
with a dollop of the onions
and some sauce that’s thick and red.
But the thing that makes this gourmet
feast an unsurpassed delight,
is to match the robust repast
to a potion that’s just right.
There is only one bright nectar
that refines the atmosphere
of traditional home barbys;
lots and lots and lots of beer!
THE GOURMET BARBECUE
By the dog-house on the verandah,
get the barby going hot.
Take your place as food commander
scrape the black stuff off the top.
Chuck the snags in serried order
on the grill amongst the smoke.
If the sausages don’t sizzle,
give each skin a little poke.
Spread across the dark and fuming
grill, some onions shredded well,
you will know when they are ready
by their colour and their smell,
they’ll be brown and black and stringy
giving off a pungent pong,
swimming in a greasy puddle.
Now, the snags will not be long.
For each eager hungry diner
spread the butter on some bread
sliced into a few thick portions;
these will get the vultures fed.
Making sure that when you’re passing
each one’s filling from the grill
that you brush away the blowies;
(it’s a well established drill).
Peering closely at the griller
through the smoking choking haze,
check that sausages are sooty
with an shiny oily glaze.
If they are; the snags are ready,
serve them up between the bread
with a dollop of the onions
and some sauce that’s thick and red.
But the thing that makes this gourmet
feast an unsurpassed delight,
is to match the robust repast
to a potion that’s just right.
There is only one bright nectar
that refines the atmosphere
of traditional home barbys;
lots and lots and lots of beer!
