Barbeque, grilling

4 people

1 à 2 hour

The outdoors call to me regardless of the weather; every day I venture into nature with my dogs, enjoying the fresh air. Even my morning coffee tastes better outside, wrapped in a warm sweater and a blanket over my legs during the cooler months. My love for the outdoors likely explains my passion for grilling—a simple joy that doesn’t need to be elaborate. A basic meal with something from the grill, complemented by salad and bread, is enough. While meat and fish aren’t the focus, I have a particular fondness for roasted vegetables like sweet bell peppers and zucchini, lovingly marinated in aromatic oil.

On special occasions, things can be more indulgent with grilled pineapple or fried banana, generously drizzled with melted chocolate and a touch of rum. Life is truly beautiful, especially when shared around a barbecue, even in winter, on a dry, sunny day, surrounded by family and friends. And let’s not forget, in France, the sun shines often enough to make these moments a frequent pleasure.

The history of barbecuing (BBQ) as we know it has deep roots that trace back to indigenous traditions around the world, including those of the Americas and the Caribbean, where the word “barbecue” originally comes from. In France, and more generally in Europe, the concept of outdoor cooking over an open fire also has a long history, but it follows a different path than the BBQ tradition that developed in the U.S.

French influence on BBQ culture:

Medieval feasts: In France, as in the rest of Europe, large outdoor banquets featuring spit-roasted meat were common during the Middle Ages. These feasts can be seen as predecessors to the modern BBQ.
Outdoor cooking: Cooking food over an open wood fire outdoors has always been a tradition in France, especially in rural areas. This was not only a method of food preparation but also a social activity.

Modern French BBQ:

In contemporary French culture, as in many other parts of the world, barbecuing is a popular summer activity that brings family and friends together. The French BBQ often focuses on quality meats, fish, vegetables, and even fruit, grilled over charcoal or wood fire, with an emphasis on fresh ingredients and simple yet flavorful marinades and sauces.
Regional variations: In France, you’ll find regional differences in BBQ styles, where local ingredients and traditions influence the methods of preparation.

Unique French contributions:

Culinary tradition: French cuisine is known for its culinary finesse, and this is reflected in the way food is prepared on the BBQ. Marinades and herbs typical of French cuisine, such as herbs from Provence, play an important role.
Wine: Wine is an essential part of the French meal, and this applies to BBQs as well. French wines are carefully selected to complement the flavors of the grilled dishes.

While French BBQ may not have the same international recognition as American or South American BBQ traditions, it remains an important part of French culinary culture, with a focus on quality, flavor, and bringing people together.

Recipe ideas

To bring the essence of the French barbecue experience to your own backyard, here are some recipes that are both simple and inspiring. These dishes highlight the diversity and creativity of outdoor cooking with a French twist.

Meat dishes

Chipolata Sausages in Burgundy Style

Chipolata sausages are small, thin pork sausages, seasoned with a blend of herbs that perfectly complement the rich wines and culinary heritage of Burgundy. They are ideal for grilling, with a delicate flavor enhanced by the smoky notes of the barbecue.

Preparation:

Preheat the barbecue to medium-high heat.
Lightly brush the chipolata sausages with olive oil to prevent them from sticking to the grill.
Grill the sausages for about 10-12 minutes, turning them regularly, until golden brown and fully cooked.
Serve with a glass of Burgundy red wine for an authentic regional experience.

Merguez: Spicy Lamb Sausages

Merguez, a North African sausage popular in France, is made from lamb (or a mix of lamb and beef) and seasoned with harissa, garlic, and a variety of spices that give these sausages their signature red color and spicy flavor.

Preparation:

Heat the grill to medium-high.
Place the merguez sausages on the grill and cook for about 8-10 minutes, turning them regularly until evenly browned.
Serve with a fresh salad for a flavorful contrast.

Vegetable dishes

Gegrilde Groentenspiezen met Provençaalse Kruiden

Ingredients:

Various vegetables (bell peppers, zucchini, onion, mushrooms)
Olive oil
Provençal herbs (or a mix of thyme, rosemary, oregano)
Salt and pepper

Preparation:

Cut the vegetables into equal-sized pieces and thread them onto skewers.
Brush the vegetable skewers with olive oil and generously sprinkle with Provençal herbs, salt, and pepper.
Grill the skewers on the barbecue until the vegetables are tender and have nice grill marks, about 10-15 minutes, depending on the heat of your grill..

Grilled eggplant with balsamic glaze

Ingredients:

Eggplants, sliced into rounds
Olive oil
Salt and pepper
Balsamic glaze

Preparation:

Brush the eggplant slices on both sides with olive oil and sprinkle with salt and pepper.
Grill the eggplant slices on a medium-hot grill for about 3-4 minutes per side, until tender and with nice grill marks.
Drizzle balsamic glaze over the grilled eggplant slices just before serving.

Desserts

Tot slot, als dessert, een eenvoudig maar heerlijk recept dat de zoetheid van fruit combineert met de diepe smaken van rum en suiker, perfect om op de barbecue te bereiden.

Grilled banana with rum and brown sugar

Ingredients:

Bananas, halved lengthwise with peel
Brown sugar
Rum
Optional: a scoop of vanilla ice cream

Preparation:

Sprinkle the cut side of the bananas with brown sugar.
Lightly drizzle each banana with rum.
Place the bananas, cut side up, on low to medium heat on the grill.
Grill the bananas until the sugar is caramelized and the bananas are soft, about 5-7 minutes.
Serve warm, optionally topped with a scoop of vanilla ice cream.

Grilled peaches with honey and thyme

Ingredients:

Ripe peaches, halved and pitted
Honey
Fresh thyme
Optional: a scoop of vanilla ice cream or a dollop of crème fraîche for serving

Preparation:

Place the peach halves cut side down on a medium-hot grill. Let them grill for 4-5 minutes until grill marks appear.
Flip the peaches, drizzle honey over the cut side, and sprinkle with some fresh thyme.
Grill the peaches for another 4-5 minutes until they are tender.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of crème fraîche.

Sauces

Classic BBQ Sauce

Ingredients:

1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
A pinch of cayenne pepper (optional for extra heat)

Preparation:

Mix all the ingredients in a medium-sized saucepan.
Bring the mixture to a boil over medium heat, stirring regularly.
Reduce the heat and let it simmer for 20-30 minutes until the sauce thickens.
Allow the sauce to cool, then store it in an airtight jar in the refrigerator.

Honey mustard BBQ sauce

Ingredients:

1/2 cup Dijon mustard
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Preparation:

Combine all ingredients in a saucepan over medium heat.
Bring the mixture to a boil, then let it simmer for 5-10 minutes on low heat.
Taste and adjust seasoning with salt and pepper.
Allow the sauce to cool before serving or storing.

Spicy chipotle BBQ sauce

Ingredients:

1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce (from the chipotle pepper can)
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin powder
Salt to taste

Preparation:

Combine all ingredients in a saucepan and bring to a boil over medium heat.
Reduce the heat and let the sauce simmer for 20-30 minutes, until thickened.
Allow the sauce to cool, then blend it with an immersion blender or in a regular blender for a smoother texture.
Store the sauce in an airtight jar in the refrigerator.

These sauces are perfect for marinating meat, as a dip, or for drizzling over your BBQ dishes.

Sides

1. Garlic bread on the grill

Slice a baguette lengthwise and generously spread both halves with a mixture of butter, finely chopped garlic, parsley, and a pinch of salt. Grill the bread on the BBQ until it’s crispy and golden brown.

2. Grilled Corn on the Cob

Coat corn on the cob with butter and wrap them in aluminum foil. Grill them on the BBQ for a smoky flavor. Before serving, sprinkle with salt, pepper, and optionally some grated cheese or chili powder.

3. Watermelon, feta, and mint salad

Combine diced watermelon with crumbled feta and fresh mint leaves. Drizzle with a bit of olive oil and a squeeze of lime juice for a refreshing summer salad.

4. Potato Salad with Mustard Dressing

Boil potatoes until tender and cut them into cubes. In a large bowl, mix with chopped spring onions, some mayonnaise, mustard, a splash of vinegar, salt, and pepper. Serve chilled.

5. Mixed green salad with balsamic dressing

Mix various types of lettuce (such as arugula, spinach, and romaine) with sliced cucumber, tomato, and red onion. Make a dressing with olive oil, balsamic vinegar, honey, salt, and pepper, and drizzle it over the salad.

6. Grilled vegetables

Cut vegetables such as zucchini, eggplant, bell peppers, and red onion into large pieces. Drizzle with olive oil, salt, and pepper, and grill them on the BBQ until tender and lightly caramelized.

7. Caprese skewers

Thread mini mozzarella balls, basil leaves, and cherry tomatoes onto small skewers. Drizzle with olive oil and balsamic glaze for a quick and elegant side dish.

These side dishes are not only delicious but also colorful, helping to create a balanced meal that is both tasty and visually appealing for your BBQ gathering.

Drinks

Wines:

Red Wine: Opt for full-bodied, fruity red wines with soft tannins, such as Shiraz, Malbec, or Zinfandel. These wines pair well with red meat and spicy dishes.
White Wine: Crisp, aromatic white wines like Sauvignon Blanc, Pinot Grigio, or a dry Riesling are excellent with fish, chicken, and salads.
Rosé: A dry rosé is versatile and pairs well with almost everything from the BBQ, from meats to vegetables, thanks to its refreshing acidity and fruity character.

Beers:

Lager and Pilsner: Lighter beers with a refreshing taste are perfect for a hot BBQ day. They pair well with a wide variety of dishes.
IPA: For bolder flavors, like smoked meats or spicy dishes, an IPA with its hop bitterness provides a great balance.
Wheat Beer or Weizen: These beers, with their light citrus and coriander notes, are excellent with chicken, fish, or vegetable dishes.

Non-alcoholic drinks:

Ice-Cold Lemonade: Homemade lemonade with fresh lemon juice, water, and a bit of sugar is refreshing and thirst-quenching.
Iced Tea: Both black and green iced teas can be sweetened with honey or sugar and enhanced with fresh mint or lemon for a refreshing drink.
Spa Water: Water infused with fresh fruits like lemon, lime, cucumber, and herbs like mint or basil provides a stylish and refreshing option.
Non-Alcoholic Beer or Wine: Nowadays, there are excellent alcohol-free beers and wines available that pair well with BBQ dishes for those who prefer to skip the alcohol.

These drinks can help beat the heat and provide a flavorful complement to your BBQ meal, whether you’re grilling meat, fish, or vegetables.

These dishes capture the essence of a Burgundian barbecue, where local flavors and traditional French cooking techniques come together for an unforgettable culinary experience.

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