It's early August and the summer holidays are approaching. My kids are already packing the RV, we will not even go for another two weeks, but I can not dampen their spirit.
I have additional 11 days (and more) at work, I can not afford to let me go, but only how I see the excitement in the eyes of children "I know that I be the same if I getting the portable grill from the garage.
I love the camp in Europe, not only because of the freedom to go where I want tobut also because of the variety of interesting people who I meet on the road. Walk around the campsite at any time after 1.00pm and you will start to smoke, to see how the families gather for a cookout lunch. Assuming I get my introduction prefixed with a polite "Bon Appetite" or "Buen Provecho" I can usually see a quick curious to know what to cook and how they do it, and the best part is, of course, if the complement and is moved back and they come to see what I cook.
There arehave been many a time as this exchange of friendship begin to become more competitive and a small part of what cooking is brought to my place for sampling. Of course I have to say! Neither party can talk to the other jargon, so that the international language of Europe is once again food - and grilled food to boot.
What better way to get some free smoker recipe as walk around the campsite? It is also amazing to see how easy some of the flavorare.
In Italy, for example, meat (beef or lamb in general) well seasoned with salt and pepper on the grill until pink and then traditional with a balsamic vinaigrette and lemon served up at the table.
The meat should be seasoned on one side only and will not try it often varies. You want the meat to a good temperature for cooking the natural sugars to mobilize, and if you want it too often not easy to get the meat up to temperature. Similarly, the wort is "protecting" theMeat again as a single page are not seasoned to bring us to a higher temperature and more from the natural flavor.
For the balsamic vinaigrette is only 4 parts of extra virgin olive oil to one part balsamic vinegar, give it a stir (and to create an emulsion) and drizzle over the sliced meat. It is so simple but so effective.
Another example of simple, traditional food, which is great for the grill is in the Greek style. Diced lamb or pork in a marinade dish with olive oil,Juice of one lemon and a pinch of dried oregano, leave it for an hour and then thread on skewers. Ten minutes on the grill and serve in a pita bread with salad and tzatziki.
For the tzatziki:
· 1 medium cucumber, peeled and finely chopped
· 225ml or ½ pint of yogurt
· 2 cloves crushed garlic
· 1 tablespoon olive oil
· 1 teaspoon vinegar
· ½ teaspoon salt
Just stir together all ingredients and put in the fridgeat least one hour so the flavors come together.
Simple flavors, fresh meat and that's all there is to it. The European camping tour is really a fantastic barbecue smoker recipes produced and I hope that this year will be no exception.
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