Essential tips for the perfect BBQ Cookout

It is the beginning of August and the holidays are approaching. My kids are already packing the RV, we go even not for another two weeks, but I can not dampen the spirits.

I have another 11 days (and counting) at work so I can't afford to let me just as I can see the excitement in the kids eyes I know I will be the same once I have the portable grill of the garage.

I love to camp in Europe, not only because of the freedom to go where I want, but also because of the many interesting people I met on the road. Walk around the camp-site at any time after 1 hour and you will begin to see the smoke rises as the families for a lunch-cookout collection. I begin my introduction with a polite "Bon appetite" or "Buen Provecho" I can usually get a quick curious to see what cooking and how they do it and the best bit is, of course, when the complement was answered and they come to see what I'm cooking.

There are many a time as this friendly exchanges start in order to become more competitive and a small portion of what is cooked is transferred to my pitch for sampling. Of course I have to reciprocate! Neither party may speak each other's lingo so the international language of Europe once again, food and barbecue to start.

What better way to pick up some free smoker recipes than wandering around the campsite? It's also amazing to see how easy some of the flavors.

In Italy for example, meat (usually beef or lamb) seasoned with salt and pepper cooked on the grill to pink and then served with a traditional balsamic vinaigrette and lemons.

The meat should only be seasoned on the one hand, and don't be tempted to switch too often. You want the meat to cook on a good temperature on mobilizing the natural sugars and if you all too often the meat just doesn't get up to temperature. Also protects the herbs "" the meat so again one side not seasoned get up to a higher temperature, and so will be more of the natural flavor.

For the balsamic vinaigrette is only 4 items extra-virgin olive oil to some balsamic vinegar, give it a stir well (and emulsion) and drizzle over the sliced meat. It's so simple but so effective.

Another example of simple traditional dishes which is great for the barbecue grill is Greek style. Diced lamb or pork in a bowl of marinade with olive oil and the juice of a lemon and a sprinkling 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 tzaziki.

For the Tzaziki:

· 1 medium cucumber, peeled and finely chopped

· 225 ml or ½ pint of yogurt

· 2 cloves crushed garlic

· 1 tablespoon olive oil

· 1 teaspoon vinegar

· ½ teaspoon salt

Just stir all ingredients together and refrigerate for at least an hour to let the flavors come together.

Simple flavors, fresh meat and that is all there is to it. The European camping tour really has some great BBQ smoker recipes and I hope that this year is no exception.

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