Barbecued meat

I don't hold with the idea of cooking pizzas on barbecues, and other such nonsense. In my book, barbecues are for cooking high-quality meat, which has been thinly cut and marinaded, and for cooking fresh, oily fish such as sardines and mackerel. As a sop to any vegetarians, I may even add the odd sliced, marinated courgette, but woe betide anyone who tries to cook one of those nasty vegetarian sausages on MY barbecue!

The barbecue below was one I did at Zahora. The meat comes from Antonio, our butcher in the market at Cadiz. I need to find a way of taking a photo of him holding a whole oxtail so I can post it with the caption "Nobody beats my meat!"



The steaks were just marinaded with a bit of olive oil, balsamic vinegar and plenty of fresh oregano.



The ribs were marinated in mojo picón, a spicy garlic, chilli and paprika sauce from the Canary Islands.