Welcome to the off-menu podcast, lighting the fire lighter of chat to stoke the barbecue

of fun.

I'll take it.

Okay, that was the pause was long, no man.

Well, I thought you were going to say something else and I thought, oh that's it, I thought,

well, I'm having a...

Well, what we like creating the flames of humour, is that what you're hoping for?

I know, because you barbecue so much, I thought he knows the whole process of barbecuing,

so he's probably going to take it all the way through the completion here for when the

food's ready to eat, but you were just lighting the barbecue.

That's a lot of analogy, though, isn't it?

It's just supposed to be like one line.

It's sure, but you know.

Well, you like the fire light, is James, I tend to leave it, you know, uncovered their

burning for about 10 minutes and then I shut the lid.

So right now, this is probably the bit where the, you know, it's being left burning for

10 minutes, it's the intro.

Yeah.

And then we shut the lid when the podcast starts and things really get hot.

Open the vents.

Yeah.

Man, I love barbecuing so much.

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