Slightest glimmer of sunlight, the smallest hint of summer and we fire up the barbie. Inaugural firing of the new Diplo cooker required plenty of scrap timber to warm the flue and cure all the important bits. Whilst waiting for the fire to reach optimum cooking performance we need to replenish the larder - fate is kind to the hunter-gatherer in our neck of the woods and a 120 metre lung/heart shot (150 grain soft nosed High-Shock Win 30-30) should suffice here.
A week to cure and a delicate 24 hour marinade, (pinot, rosemary, olive oil,garlic and a liberal dollop of smoked paprika, I fancy) should do the trick. Fried garlic-potatoes, a spicy water cress salad and a heavy Chilean Malbec will be required, llama can be a little chewy. I'm particularly looking forward to fashioning a jalfrezi, rich in saag, out of the neck fillet. MORE PROTEIN !
4 comments:
nice set up...any more pics?...I'm planning to build an outside kitchen for my home in California and may need to pinch an idea or two!
There you are Diplo- SOLD! We'll all come out and help you rig it up for Thud, and then toast a bear on it or whatever those chaps eat out there.
The thing about Llama is that it is a Dalai source of protein....
Sorry; thought I would get in with it before Fred did. (No Fred, no follow ups with things about availability at your local Dalaicatessen)
peter...in liverpool scouse!...in California bear is a possibility.
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