@Bragato18 24 December 2022

Merry Feastive season from Down Under. Preparing food to take to daughters house for Christmas lunch. My task is to make the hummus. Boxing Day we got family and friends coming to the farmhouse for Brasilian BBQ. A Rump Cap marinated in rock salt, on a charcoal fire, as it cooks continually slicing off. 4-6 hours of slowly nibbling. My task is to get the fire ready, no fire lighters allowed. At home we get to use gum leaves and twigs, a natural fire lighter with a high eucalyptus oil content. No newspaper required just light a couple of leaves instead. So this will be a challenge to get started, will have to cheat and use newspaper and a hairdryer. The resident BBQ is gas so bought a small one from Bunnings. Will line the inside with charcoal briquettes and build a small fire inside that. Takes an hour for the charcoal to get going and another hour to reach cooking temperature. I am a pyromaniac from way back. As a child I nearly burnt down every house we lived in. So looking forward to it.