Hot Coals, Red Peppers, Cold Beer

IMG_0362Odd that on warm days we want to stand over hot coals, poking and prodding embers, hands greasy with lighting fluid and charcoal dust. It’s not a good look. The Barbecue always takes precisely twice as long to light as you expect, unless you don’t expect it to, in which case it does it straight away. The wind, seemingly aware of your intention to simply cook some food, changes course determined purely by which way you position the damn grill.

But we do it anyway – of course we do. The sun’s out. Enjoy it while you can. Blue skies, sun cream and a freshly mown lawn (obviously there has to be some kind of manual labour involved first before enjoying the weekend, that, again, is what we do), marinating meat, chopped salad, and beer in a bucket of iced water. Drink it before the label falls off.

Tables out, ready to rock. Man vs Food time, time to put all those Steve Reichlen books into practise. I can do better than all those BBQ joints, springing up like hipster weeds across cities and markets. Punchy flavour, charred meat, smoke and salt. You can do anything on a barbecue and it’ll taste good. Last weekend it was pork chops, this weekend it’s Lamb steaks. Kofte next week. We’re here all Summer, Sun. You do your bit, we’ll do ours.

IMG_0354But it’s not the meat we’re in love with today. It’s the whole sweet pepper, split lengthwise and smeared with cheap Goat’s cheese, brushed with Olive oil on the grill and sprinkled with Salt. That’s it. Juicy, sharp, sweet, tingly, charred. Food for adjectives. Food for sunny days.

Cold beer in hand (Little Creatures Pilsner; clean, kind of creamy, floral finish but everything nicely muted) we sit, mostly quiet, wondering how many of these we could eat. Sunny Sundays.

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About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass. If you'd like to submit a piece for Tavern Tales, or contact me about any Freelance writing you think I would be suited to, then don't hesitate to contact me via email here.

Posted on 11/06/2013, in Beer and Food and tagged , . Bookmark the permalink. 4 Comments.

  1. “Food for adjectives.” Love it.

    I think a BBQ is like the fry-up: the British man’s point of entry into gastronomy, where anything you achieve beyond the absolute average makes you feel like a food god. So equalising, ad hoc and social.

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