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