The Art of Barbecue Isn't Hard to Master,
it all depends on how you
treat your steak, sausage, ribs,
whatever cut you may have.
Do you grill peppers on the side,
an onion, a tomato?
How do you like it:
bloody as the red pepper,
or black, burnt
like some eyes, like some fingers
like cages, knives,
two holes on the moon's surface
holes between lips
the rip in the carpet
that tears a bit more
since a foot will always get caught in it
and trip
blackening the surface with skid
and soot and charcoal.
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