With West Nile, it’s more than just an inconvenience to be concerned about getting bitten.

When a Greek talks about a BBQ he is usually visualising at least half a sheep,  several chickens and peripherals, and a dozen members of the family.. and ALWAYS cooked on charcoal.  No gas here fellas… nope.. no way…

So anybody here been ‘greek style’?

WHAT condiments are supposed to go on a ‘dog???????????????

We used to have a covered deck off our living room, so we’d just listen to the music through the screen.

I bet some people get back to basics with guitars instead of recorded tunes. By the way, at the place with the covered deck, sometimes we’d hear our neighbour playing the cello, which was unique and cool.

He opens a can of beer and places it in the chicken. I think it remains upright, and the beer boils up and flavours the bird from the inside. I’m not sure about the technical details of the recipe, but I can tell you that it makes a great tasting chicken.

I think he may also have used it for turkey, too.

Have you ever had this?

The best I’ve ever had was slow cooked on a large BBQ using the whole pig. It just shredded so easily and was delicious.

Does anyone here have a recipe for it?

Does anyone have a technique to get them done, but not so firm in texture?

Maybe cooking them more slowly on a lower heat would be worth a try?