I don’t know about you, but I’m planning on BBQ-ing (that’s ‘cook-outs’ for our American readers) for a few more months yet.
For me it’s one of the great things about living here in Spain – the weather is such that in-house dining is mostly out-house, and for at least half the year. Once a proud (though, essentially hopeless) charcoal and real fire BBQ-er, I’ve now taken the easy way out. The gas-fired BBQ units that are available nowadays are far easier to use, relegating my previous ’50 shades of black’ chicken legs et al to the annals of family anecdotes.
colin@colinharknessonwine.com
