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