Barbecue season

It’s summertime and hot out there,
The scent of roses everywhere,
But something horrid’s in the air
For which my nose and eyes don’t care…

My eyes began to stream and sting
I couldn’t really see a thing,
But I could smell the pungent stuff
That made my breathing feel so rough…

Followed by the meat cremation
Which attacks the British nation
Just as soon as sun arrives
To put ‘adventure’ in our lives.

I feel that it should be a sin
To set a match to paraffin
To bring the barbie up to heat
Just so that you can burn your meat.

The chemically induced flame
Makes every morsel taste the same,
And meanwhile summer’s fragrant night
Is subject to sensory blight.

I cannot see a bit of fun
In calcined burgers in a bun,
Or blackened steak, too hard to bite
Shared with the creatures of the night.

Don’t get me wrong, because it’s true
That I love a good barbecue,
I’d rather eat outside than in…
But not stuff doused in paraffin!

About Sue Vincent

Sue Vincent is a Yorkshire-born writer and one of the Directors of The Silent Eye, a modern Mystery School. She has written a number of books, both alone and with Stuart France, exploring ancient myths, the mysterious landscape of Albion and the inner journey of the soul. She is owned by a small dog who also blogs. Follow her at scvincent.com and on Twitter @SCVincent Find her books on Goodreads and follow her on Amazon worldwide to find out about new releases and offers. Email: findme@scvincent.com
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44 Responses to Barbecue season

  1. Ritu says:

    Lol!!! Just oven it then eat outside!!!

    Like

  2. Fun read! Enjoy the summer – it’s time for our monsoon!

    Like

  3. My folks were British cremation generation. I grew up on blackened meat. Thankfully my husband taught me the juicy beautifulness (yes, this is a word when it comes to meat) of rare meat. Mmm.

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  4. Here across the pond most of us use gas grills, they work great and you still get that barbecue flavor. ☺☺☺

    Liked by 1 person

  5. Marcia says:

    Gas grill here, too. Instant flame, seared juiciness, no added flavor (though to us, paraffin is wax), and just the right amount of doneness. In cooler weather, Mark and I cook over our fire pit, which also adds a great flavor, if you use certain kinds of wood. Applewood is super, or chunks of hickory tossed on the flames. Ummmm. Yummy. And no chemical smell from either grill or fire pit.

    Of course, even if you tried those, it wouldn’t change what your neighbors are doing. Maybe you can try grilling over a gas grill in the winter, when everyone else is inside. ??? πŸ˜€

    Liked by 1 person

    • Sue Vincent says:

      I do love a good babecue, and the different herbs and woods add something special to the meal… rather better than the paraffin/kerosene flavouring of the charcoaled offering that were being pepared over the fence πŸ˜‰

      Liked by 1 person

  6. Braaing (what you call barbequing) is the national sport of South Africa. WE, however, braai our meat over a wood or coal fire and it is very competitive amongst the men to see who can cook the best and most tasty meat.

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  7. noelleg44 says:

    What? You don’t like smelling of smoke and paraffin oil? I’ll bet Ani goes crazy with it! We often cook the meat inside (I think it comes out better, especially chicken) and bring it outside. I know, we are cheating!

    Liked by 1 person

  8. I do love a barbeque but I have much the same thoughts as you πŸ™‚

    Liked by 1 person

  9. Mary Smith says:

    Quite agree, Sue. The added chemical tang does nothing to enhance cremated meat. I’m not keen barbecues (though I enjoy eating outside when the weather is good) because so often the cooking hasn’t even begun when the guests turn up at the time they were invited. I drink far too much while waiting and am so hungry by the time I get my charred burger I gulp it down too fast and spend the rest of the night with raging indigestion.

    Liked by 1 person

  10. Sounds awful, Sue. I prefer chemical-free too. πŸ™‚

    Like

  11. jenanita01 says:

    Not many people know how to cook on a barbeque, and as for the paraffin, what are they thinking?

    Like

  12. What an evil concoction. Sorry, you have to suffer, Sue 😦 — Suzanne

    Like

  13. Widdershins says:

    Paraffin? Sacrilege, I say! … they might as well just douse it in petrol and be done with it. Whatever happened to good old fashioned wood? πŸ™‚

    Like

  14. Rae Longest says:

    Hon, you couldn’t survive a weekend in Texas. Everybody grills!

    Like

  15. Oh I love a good barbeque too Sue. We haven’t had one this year yet, which is so unlike us! πŸ™‚

    Like

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