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Even in a small garden you can have a large barbeque. The whole barbeque is dismantled and hidden behind the plants at the end of the garden. The top is to avoid the rain affecting the cooking process as you can bet it will rain just when you start. One of the secrets of doing such large pieces of meat is to cauterize the whole outside with heat before slow (about 4 hours) cooking with constant basting. Garlic and onions are inserted into the meat which defuses flavour into the meat.

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