Canberra Summer
Thursday 12 November 2009 by Dr Maytel
It was freezing...and now it is sweltering.
Yesterday it was 33 degrees. Today 33 degrees.
Although we've been barbecuing since September in our new back courtyard this weekend we're ramping it up with paella and bloody mary's
Past BBQ Dishes have included chickens (below), pork, satay, seafood and lamb shwarma
Brined Chicken
One we made earlier
Pork belly slow smoked 5 hours
Brewing beer
If we were any other nationality we would have opened our courtyard for business by now to make extra cash on the side
Yesterday it was 33 degrees. Today 33 degrees.
Although we've been barbecuing since September in our new back courtyard this weekend we're ramping it up with paella and bloody mary's
Past BBQ Dishes have included chickens (below), pork, satay, seafood and lamb shwarma
Brined Chicken
One we made earlier
Pork belly slow smoked 5 hours
Brewing beer
If we were any other nationality we would have opened our courtyard for business by now to make extra cash on the side
yum! the chicken... I'd go a drumstick of that