This thread is about burning stuff outdoors isn't it?
I lllllike it!
lp
Bread sticks - Roman style.
Make up a pack of bread dough (or do your own). Take enough for a small bread roll and make a long sausage out of it.
Wrap it round a long wooden skewer (soaked if poss), brush with olive oil and sprinkle with salt and rosemary.
You can do these on the BBQ but you're probably better off doing them in the oven. Delish.
The Romans used to cook bread like this whil on the march. They invented burgers too.
I think if you really want to give your barbecue the feeling of haut cuisine (hot food) and a frisson of joie de vivre (summat in French) as well as adding a touch of sophistication.
I'd go to Netto and get some cherries, stick them on a cocktail stick and bung them in the tizer. Bingo, colourful pop AND a meal. Two in one.
Also, get some sausages (or just mash up some roadkill and shove it in an old pair of tights) stick a fork in it and put it on the barbecue until it goes black and on fire. Put it on a bit of Tesco's own Value bread, with some butter or spread on (No marg! Too common! Dreadful faux pas!) Add some tomato sauce and hey presto, cheval avec brioche et buerre.
Well maybe not cheval, but I don't know the French for pig. Le Pig or summat.
Also, get some blue food dye, bung it in some Cheapo Tesco lemonade (19p a litre) and hey presto, tell them it is a blue steel cocktail, your guests will pretend to be drunk so you don't feel bad and it's a lot cheaper than spending the 39p per can on Lidl lager or £1 for a bottle of meths.
Oh, and give the firebrigade ample warning.
Barbecue tip no. 1
Take the ingredients inside and use the bloody kitchen you spent a fortune having fitted...it's England ffs it'll rain.
