{"id":1233,"date":"2015-04-06T21:22:00","date_gmt":"2015-04-06T21:22:00","guid":{"rendered":"http:\/\/ssgc.co\/2015\/04\/on-barbecuing\/"},"modified":"2015-04-06T21:22:00","modified_gmt":"2015-04-06T21:22:00","slug":"on-barbecuing","status":"publish","type":"post","link":"https:\/\/singlespeedgoldcoast.com\/2015\/04\/06\/on-barbecuing\/","title":{"rendered":"On Barbecuing"},"content":{"rendered":"
Attempts to get clever on the barbecue inevitably involve the kind of foods that look fancy if you know nothing at all about food and cooking. Putting an onion and a piece of tomato on a skewer along with some tough old bits of steak is not the most sophisticated statement on cooking the world has seen. Trading those pink supermarket sausages for those skinless supermarket sausages is an incremental step on the sophistication scale so small you almost can’t measure it (with known sophistication metres). And just because you’ve swapped your VB for Corona, you still can’t convince me you’re not a backyard bogan.<\/p>\n