To BBQ or not to BBQ

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,
The pressed hog, the bad ham’s consommé,
The tang of a prized rub, with lard and bay,
The succulence of offal and the burnt
Ends of succulent meats and worthy potatoes,
When he himself might his diet make
With a spare ramekin? Who would dare to fart,
To grunt and sweat in the filthy night
Butter your bread with something appetizing,
The lumpy scrumptious booze from corn
No babbling re-runs pollute the swill
And make us gag on the beer and swill we have
Than flay another’s nutty knob?
Thus corned beef hash is made from leftovers,
And thus the vinegary BBQ solution
Is brushed all over the pork butt and the slaw
And door prizes are late in being awarded
With mustard and currants and loaves of rye
We stop all forward motion.

Photo by Emerson Vieira on Unsplash

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

The pressed hog, the bad ham’s consommé,

The tang of a prized rub, with lard and bay,

The succulence of offal and the burnt

Ends of succulent meats and worthy potatoes,

When he himself might his diet make

With a spare ramekin? Who would dare to fart,

To grunt and sweat in the filthy night

Butter your bread with something appetizing,

The lumpy scrumptious booze from corn

No babbling re-runs pollute the swill

And make us gag on the beer and swill we have

Than flay another’s nutty knob?

Thus corned beef hash is made from leftovers,

And thus the vinegary BBQ solution

Is brushed all over the pork butt and the slaw

And door prizes are late in being awarded 

With mustard and currants and loaves of rye

We stop all forward motion.

Photo by Emerson Vieira on Unsplash

Published by Curt

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

Leave a Reply

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