Camping

BBQ'ed trout

We still have not seen any sign of a repairman for our stove (two weeks and counting), but fortunately, the weather is great for barbecuing.


I wonder if barbecuing is illegal too in Singapore...

Pulled Pork

We used the residual heat of the barbecue to smoke some pork. Wonderful for dinner and lunch!

Advice Followed

We followed Ellen's great advice and fired up the barbecue for the first time this year for some great ribs and wonderful sweet potatoes!





We can tell that spring has really sprung here by the fact that Eis Paul's truck is ringing its bell every evening in our street again.

Our Other Favorite Syracuse Restaurant

... is Dinosaur Barbecue!



We had the quarter rack and some pulled pork, and where happily surprised that it was even better than we remembered!

BBQ Chicken

After a long day of biking we were still fit enough to cook! We improvised, using Ghillie's recipes as a basis. We made chicken with lemons and olives, and couscous with vegetables, but using the BBQ instead of pots and pans and ovens.



We were a bit surprised that the whole chicken cost only 70 cents more than the handful of olives, but when we got the poor little thing out of its plastic we saw why. It was bruised all over. So sad...

Perhaps fortunately, you could also taste that this chicken had not had a very nice life/death, because even the awesome preparation did not take away the fact that the meat was tough. Next time we'll look for a more expensive chicken that has been lovingly killed.

Vote Early and Often!

It is that time again! We again need the help of our trusty readers: Frans wants to win prizes in another photo contest, and he needs your vote. For your convenience, here are the links to all the photos he submitted (just click on the photo, and then click on "Jetzt für dieses Foto Ihre Stimme abgeben"):

I don't understand their website, nor the voting rules, but it seems that you can vote as often as you want.

Laksa with Barbecued Chicken

The barbecued chicken gave the laksa an interesting additional flavor. Not too bad.

Barbecuepalooza

We cannot get enough of barbecuing: this time we ate neck of lamb and some sort of (French) sausage. As a (humongous) side dish, we used Ellen's recipe to make a couscous salad.

Finally, environmentally conscious as we are, we used the residual heat of the barbecue to grill the chicken for the next day(s).

Time for Trout

We had almost forgotten that we used to make barbecued trout quite often in the US.

Barbecue --- the Balcony Days

Also, couscous:

Barbecue

Chicken and veggies from the barbecue. Served with preserved lemon and green olives from the Turkish shop. Awesomeness.

Fire!

Sausages



+ Barbecue



= Meatfest!

Barbecue Season in Full Swing

Baby back ribs today.

Meatfest Friday Early Edition

We used the residual heat of barbecuing sardines (not posted) to hot smoke some pork for 3 hours. Together with some homemade barbecue sauce and fresh Semmeln, this kick-started another meatfest Friday.

Another illegal barbecue

Sardines

Every now and then we have a flashback to our holiday in Morocco, where we had the most amazing barbecued sardines. These weren't too bad either.





To be continued, as, surprisingly, the neighbors still haven't complained about our illegal barbecuing.

Sausages!

This time from Cora: one piece each of all the different kinds of sausages they carry.

What this weekend missed out on you

A's brother and half of poppamomma paid us a visit this weekend. We "splurged" on 2 kg of SAUSAGES, directly from the Saarbrücker meat factory. We paid a full 5 euros. Oh yes, we don't skimp on the food when we want to show family members a good time!

We illegally fired up the barbecue (not permitted on our balcony, according to our lease) and grilled the full 2 kilos of sausage. Yum-o! It turned out that meat is somewhat of an optional ingredient in sausage, though.

Unfortunately, we did not take any photos of this spectacular event, so you will all have to just imagine what 2 kg of sausage looks like...

Groceries --- Part the Second

More grocery shopping in France today, which resulted in this wonderful lunch:



For dinner we went with a fall theme. Red cabbage...



... and barbecued boudin noir with apples



... and some mashed potatoes.



A paired this with a Gigondas, that worked really well with the food, even though on its own it was a little flat.