>> Its an art and hard work, but the taste is second to none!
I believe you Zero. My nephew isn't bad at barbie either, but the best person who ever came here was a slightly rough cousin of an Algerian friend, Marlowe by name after the fictional detective Philip Marlowe. Marlowe was a pro who actually did run a barbecued meat outlet - a brochette joint - in a provincial town in Algeria. Took some good fillet steak, kept slashing it with a knife as it cooked - quite rapidly - and squirting something on it from a bottle, oil and lemon or something.
Looked as if he was wasting some really expensive meat, but he wasn't. The result was sublime.
Of course my English-cuisine post above wasn't about barbecue but about badly fried sausages.
By the way Marlowe, like other proper barbecue folk, paid a lot of attention to the state of the fire and its distance from the meat at all times. You don't have to buy charcoal, you just have to have a proper fire - oak is good - of the right size, not too big or small, and rake it down so it does the job well.
Last edited by: Armel Coussine on Sat 16 Apr 11 at 18:23
|
