Lighting The Barbecue

I have to put this up after arriving at a disaster of a barbeque at a friend of a friend yesterday.
OK the weather was as we say up north a bit iffy but the setting was amazing, wonderful views across open moor land and with the bleating of young lambs in the fields across the valley. Flipping idyllic!

An unexpected setting for the horror of what was about to unfold!!

As I found my eyes drawn towards the smoke there was the barbecue doing an impression of a pyre - flames burning flesh, not only of the chicken but also the lunatic who was throwing the chicken legs on from a distance as the heat was stopping him getting too close.

Craftily he had a bottle of lighter fluid in his pocket "to keep the flames lively" he said ----- OH MY GODDD!!!!!!!

As I had a very nice glass of Sancerre thrust in my hand I removed Dangerous Dave from position after upsetting him by refusing to confirm burnt raw chicken legs were
OK to eat.

So some instructions for Dangerous Dave:

When lighting your barbecue don't forget always build it in a pyramid shape, insert four or five firelighters evenly spread into the pyramid and squirt on a good dash of BBQ lighter fluid and leave for 15 minutes.
Light the individual firelighters and leave for around half an hour, there should now be NO flames and the charcoal should have turned mainly white.
You can now spread the charcoal more evenly around the barbecue rack using a barbecue tool.

The barbecue is now ready for cooking.

Remember:

1 Always wait for the barbecue to reach that flameless white coal state (remember firelighters give off nasty fumes and will ruin any barbecued food)

2 Always leave a space on one side or around the edge to allow a cooler area to place food if required.


AND NEVER NEVER WALK AROUND WITH EXPLOSIVE FUEL BETWEEN YOUR LEGS WHEN AROUND A BARBEQUE (NEVER THOUGHT I WOULD HAVE TO WRITE THAT)

Let’s hope for sunny days soon

Ron