He Drank the Fat!

I can't believe it is June, and that is it 12 weeks into the lockdown, well at least I think it is 12 weeks, I have lost count. The June bank holiday was a much needed long weekend break and brought the glorious sunshine with it. At work, during the summer months, we are permitted to take an additional two half-day sun days off, it is a nice perk. I used the sun-day perk and also took the Tuesday off, the timing couldn't be more perfect, it was the hottest day of the year, some said it was almost too hot! 

The backyard wasn't long filling up with outdoor equipment and activities. It was almost tropical. The Weber barbecue (BBQ) proudly stood glistening in the corner of the garden; it was scrubbed and ready to be fired up. The baby was playing Ready, Steady, Splash in the paddling pool under the shade of an umbrella. While the toy ducks, fish and frogs, seemed to come to life under the sun rays as they bobbed in the water. Jock the dog, spent the entire day lying in the shadows of the long grass beside the shaded shed.

That evening we had a barbecue for dinner, obviously not before consulting the Joe Wick's 90 plan, we opted for Beef Teriyaki Skewers. It was a rest day, which means it was a reduced carb day. I have to admit it was quite challenging to sustain from fresh bread rolls, potatoes and pasta, and all the typical condiments we associate with a barbecue, but we persevered and stuck with the plan. Barbecues are quite different these days, besides the lack of carbs and ice cream, the lack of socialising and friends is also apparent. Those moments can creep up on you, one minute you are laughing and the next you can feel a little sad and you find yourself wondering when you will be able to see your friends and family again? None the less we enjoyed our food and every bit of the sunshine.

Some of the barbecue fat must have split on the stones when we moved it. At the time, I noticed Jock trying to eat a few, but I chased him away and didn't think any more of it. That was until we were woken up to the sound of him crying and scratching to get out at 3 am. He was in noticeable pain. We stayed up with him for a few hours, until eventually, he fell asleep. The next day the cause of his illness was revealed in a trail of stone laced defecations on the lawn. He drank the bbq fat and filled his belly with tiny stones in the process. Unlike Ross in the sitcom "Friends", he wasn't rewarded with the affection of the lovely Rachel for attempting to drink the fat but rather with a very stoney colonic. The vet said there wasn't much we could do but let it run its course.

The event got me thinking about how we all overindulge, whether it results in an ice-cream headache, a sick tummy from too many sweets or that we have to take a nap after gorging on too much barbecue. I also wondered where did the tradition of barbecuing start and where does the word originate.

According to Planet Barbecue, they began when a human ancestor called Homo Erectus started cooking meat with fire about 1.8 million years ago. The word "barbecue" comes from the Caribbean word "barbacoa." Originally, barbacoa wasn't a way of cooking food, but the name of a wooden structure used by Taino Indians to smoke their food.

The history of barbecuing in America dates to colonial times, and it has been a part of American culture ever since. They cook meat over a grill or pit, covered in spices and basting sauce originated in the Caribbean. One of the first laws enacted in the colony of Virginia during the 1650s forbade the discharge of guns at barbecues.

South Africans cook meat over a wood fire or Braai. The word Braai (pronounced "bry", rhyming with the word "cry"; plural braais) is Afrikaans for "barbecue" or "roast" and is a social custom in South Africa, Namibia, Zimbabwe and Zambia. The origins of the word Braai evolved from the phrase Braden (Roast in Dutch) into braaivleis (Which is Afrikaans for grilled meat) and then into the verb braai which means "to grill". The main distinction between a braai and a barbecue, according to the average foreigner, would be the "fuel" used to make the fire. Another popular Afrikaans variation of Braai would be "chop ‘n dop" (dop being Afrikaans slang for an alcoholic drink).

In Australia, barbecuing is a popular summer pastime, often referred to as a "barbie". The traditional meat cooked is lamb chops, beefsteak, and sausages (colloquially known as "snags"). Coin-operated or free public gas or electric barbecues are prevalent in city parks.

Along the way, famous inventors left their mark on the American barbecue: Thomas Edison designed the first commercial charcoal briquet, and Henry Ford built it in 1921.

Researching the origins of barbecuing produced some fascinating insights, and I am sure I could dig deeper into the topic. Although many cultures have different barbecuing traditions, they are united in their love of food, social gatherings and the outdoors. 

Thankfully Jock is recovering nicely from BBQ fever; I hope he will learn from this, experience tells me otherwise! 

Stay at home and stay safe,

Regards,

Working from Hawaii