Fan-powered barbecue


One of the most common mistakes of a novice barbecue chef is to make the coals as hot as possible to cook the meat more quickly. This inevitably just chars it on the outside, leaving it raw on the inside. Great for bacteria, mediocre for humans.

That being said, sometimes you just want a great big barbecue that billows gouts of flame from its sides and can blacken a rack of lamb in half a second.

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1 comment:

  1. I love your ingenuity with the shopping cart... Brilliant!

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