BBQ
Legacy Name: Zen2

BBQ

It's a crisp new day. The end of summer, when there's a slight chill in the air before the sun gets going. A summer of barbeques with friends and family and laughter and love. One of the last weekends before the colder nights come in and the leaves start to fall. Barbeques, or BBQs as they are more popularly known, can be had in so many places. Backyards, beach, in a park, or a forest (although those need to be carefully watched). Many places near me have these spots, especially parks and beaches with free gas grills. Press a button and off you go. But my favourite barbeques have always been in our backyard. With my own BBQ on the back porch.

It's a time for family, sometimes having friends around as well. The smell of the food cooking on the BBQ mixing with the smell of the outdoors. Fresh air, trees, hearing birdsong and the quietness of where we live. The BBQ itself has gotten better at cooking until I barely need to do anything. Or perhaps I have improved in my knowledge of how to BBQ. It's an art form. Working with flames and grease and luscious food. Steak, roasts, sausages, fillets, roasted bananas, corn, potatoes, and more. I've lost count of how many types of food I have barbequed for both myself and others.

There's something about the taste that you just cannot get from an oven or frypan. It might be the char, the fresh air, or the different types of wood chips I use. Oak and apple are my favourite wood to use. Oak for red meats and apple for white meat. My BBQ can be used as a smoker as well, as many can be. A slow cooked side of meat can last for days and just melts in your mouth.

I think I will have many more days, using my BBQ. It's my favourite item to cook with. Tonight? Got some ribeye and corn on the cob. Come on over! Just bring a salad.

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