Our regular autumn BBQ, which has been an every-year thing, turned into a summer BBQ this year for various reasons. It was a bit hot, but manageable. As usual I showed up with hardly anything prepared and just ate, so a big thank you to everyone who did the preparing.

Talisker 10 Year Old

I brought this along and mixed up some highballs. Topped up with tonic water and a generous squeeze of the lemons we had brought, it tasted great. People say Talisker is not what it used to be these days, but as a highball I doubt you would notice much of a difference. Also, the photo came out kind of strange, which I think is because I pressed the shutter while it was still focusing. Maybe I need to switch to a phone with a faster-focusing camera..

Possibly the main event of the day.. a magnum of Dom Perignon~

Delicious, as always. It was 1.5 litres, but it vanished in no time. The TERMES right next to it is a budget wine from the NUMANTHIA winery, and it turned out to be really good value for money. At this level you could happily buy it by the case.

The ingredients, all prepared

The prep was done in a flash.

Uni

Uni at a BBQ!! Just scooping it up felt wrong, so we quickly bought some Hetbahn instant rice and made uni-don.

Uni-don

Who knew Dom Perignon and uni would go together this well~ It is a dish you can only have at a BBQ.

Starting with the seafood~

The shrimp we ordered online were on the small side but tasted fine, and the scallops slathered in butter were especially memorable.

Got to pay our respects to the meat too

The cut-up shot

We ate to our heart’s content.

Grilling some French-style sausages too.

This is what they look like when they are done.

While the grill is hot, some galbi too..

And pork..

Nicely cooked.

After inhaling all of that, we snacked on the popcorn we had bought and had a leisurely chat.

Garrett Popcorn

There is a caramel one and a salty one; one is very salty and the other very sweet, so while either alone would get old fast, alternating between them we just kept eating endlessly. No wonder it was a hit.

Seafood ramyeon

The ramyeon was cooked so well that we scraped the pot clean.

Snacks for the drinks

Even at this impromptu get-together, there was never any shortage of food.

Butter egg rolls flown in from Hong Kong (Tai Cheong Bakery)

Despite being made with butter and egg, they were not all that heavy. Being full was the problem, but they tasted good.

Apples to finish

And so this year’s BBQ wrapped up early. I guess the next one will be around next spring..

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