To BBQ or not to BBQ

To BBQ or not to BBQ, that is the question:
Whether ’tis nobler on the grill to spice up
The slices and rashers of outrageous porkers,
Or to take the tongs against the meat and cobs
And by opposing brown them? Some pie to eat,
No more; and by a sheep to say we end
The heartburn and the thousand natural chops,
The flesh is hereon a consommé
Devoured in the dish. To die, to eat:
Some sheep, perchance sea bream—ay, there’s the rub;
For in that sheep that’s dead what meat is bunned

Published by Curt

I am a poet and journalist and so on amber so forth in rows magnet.

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To BBQ or not to BBQ

To BBQ or not to BBQ, that is the question:

Whether ’tis nobler on the grill to spice up

The slices and rashers of outrageous porkers,

Or to take the tongs against the meat and cobs 

And by opposing brown them? Some pie to eat,

No more; and by a sheep to say we end

The heartburn and the thousand natural chops,

The flesh is hereon a consommé

Devoured in the dish. To die, to eat:

Some sheep, perchance sea bream—ay, there’s the rub;

For in that sheep that’s dead what meat is bunned

When we have scrubbed off this metal grate,

Must give us pause—that’s the pick

That makes kebabs with such a long knife;

For burning wood sears the strips and corn in time, 

Published by Curt

I am a poet and journalist and so on amber so forth in rows magnet.

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