| n’t be long before school’s out and | | | | grill until pink and then served up with a traditional |
| the summer holidays are approaching. My kids are | | | | balsamic vinaigrette and lemons. |
| already packing the RV, we’re not even | | | | The meat should only be seasoned on one side and |
| going for another two weeks but I can’t | | | | don’t be tempted to turn it too frequently. |
| dampen their spirits. | | | | You want the meat to cook at a good temperature |
| I’ve still got a good few days left of work | | | | to mobilize the natural sugars and if you turn it too |
| so I can’t afford to let myself go yet but | | | | frequently the meat simply doesn’t get up to |
| just as I see the excitement in the kids’ eyes | | | | temperature. Likewise the seasoning |
| I know that I’ll be the same once I get the | | | | “protects” the meat so again one side |
| portable grill out of the garage. | | | | not seasoned will get up to a higher temperature and |
| I love to camp in Europe not just because of the | | | | so bring out more of the natural flavor. |
| freedom to go anywhere but also because of the | | | | For the balsamic vinaigrette it’s just 4 parts |
| myriad of interesting people that I meet on the way. | | | | extra virgin olive oil to one part balsamic vinegar, give |
| Walk around the campsite anytime after 1.00pm and | | | | it a good stir (to create and emulsion) and drizzle |
| you’ll start to see the smoke rising as the | | | | over the sliced meat. It’s so simple but so |
| families gather for a lunchtime cookout. Provided I | | | | effective. |
| prefix my introduction with a polite “Bon | | | | Another variation of simple traditional food |
| Appetite” or “Buen Provecho” | | | | that’s great for the barbecue grill is Greek |
| I can usually get to have a recce, see what’s | | | | style. Diced lamb or pork in a marinade bowl with |
| cooking and how they’re doing it and the | | | | olive oil, the juice of one lemon and a sprinkling of |
| best bit of course is when the complement is | | | | dried oregano, leave it for an hour and then thread |
| returned and they come over to see what | | | | onto skewers. Ten minutes on the grill and pop it into |
| I’m cooking. | | | | a pita bread with salad and tzaziki. |
| There has been many a time when these friendly | | | | For the Tzaziki: |
| exchanges become more competitive and a small | | | | · 1 medium cucumber peeled and finely |
| portion of whatever has been cooked is brought | | | | chopped |
| over to my pitch for sampling. Of course I have to | | | | · 225ml or ½ pint yoghurt |
| reciprocate! Neither party can speak the | | | | · 2 cloves crushed garlic |
| other’s lingo so the international language of | | | | · 1 tablespoon olive oil |
| Europe is once again food – and barbecue | | | | · 1 teaspoon vinegar |
| food to boot. | | | | · ½ teaspoon salt |
| What better way to pick up some free smoker | | | | Just mix all the ingredients together and refrigerate |
| recipes than wandering around the campsite? | | | | for at least an hour to let the flavors come together. |
| It’s also fascinating to see just how simple | | | | Simple flavors, fresh meats and that’s all |
| some of the flavorings are. | | | | there is to it. The European camping tour really has |
| In Italy for example, meat (generally beef or lamb) is | | | | produced some fantastic BBQ Recipes and I hope |
| liberally sprinkled with salt and pepper, cooked on the | | | | that this year will be no exception. |