The Return of the Barbecues

The essentials of the beautiful days!

The French love barbecues

The barbecues, planchas and wood ovens are set ablaze so that your meals become convivial moments all fire and flame!

Associated with vacations, conviviality and moments shared in good company, the barbecue is a great success in the hexa
gone. The boldness of the French in culinary matters allows for a wide variety of recipes: red meats, sausages, chicken kebabs, lamb chops, grilled vegetables, fish, seafood, fruit kebabs, potatoes, and so on. Barbecue sauces are very popular, as are marinades based on herbs and spices, honey or lemon juice.
The French also appreciate international flavors – Asian, Mexican or Mediterranean.

The best way to vary the pleasures!

Did you know that?
Although cooking over a fire dates back to the dawn of time, the use of the term “barbecue” dates back to the Arawaks, an indigenous people of the Caribbean, who used the
word “barbacoa” to designate a wooden grill on which they cooked meat. The Spanish settlers then adopted the term and introduced it to Europe.

The barbecue tradition is often associated with the nomadic lifestyle. Tribes and communities that depended on hunting for their food soon took to cooking meat over a fire, leading to the creation of the first grilling methods. The meat was cooked using spits, grills or simply on hot stones.
This cooking method allowed them to preserve the meat longer by grilling it to dry it out and make it easier to transport.
Nowadays, the tradition of barbecuing is still linked to the nomadic lifestyle in some parts of the world. For example, in the pastoral regions of Mongolia, nomads use a portable barbecue called “khorkhog”. It is a large
metal pot in which meat, vegetables and herbs are placed and then cooked on hot stones. Similarly, in rural areas of Latin America, nomadic communities still use barbecues
traditional called “parrillas”, often made from bricks and stones.
Thus, even though lifestyles have changed considerably over time, the tradition of barbecuing is still practiced throughout the world, reminding us of the importance of fire-grilled meat in human history.

Kamado is a type of traditional Japanese ceramic oven. It works like a barbecue using charcoal or wood as fuel, and the ceramic acts as an insulator to retain heat.

The Kamado is equipped with a lid that allows you to control the temperature
by adjusting the opening to let air in or out. This allows food to be cooked at very high temperatures, to grill and smoke meat perfectly. In recent years, Kamado has rapidly gained popularity around the world, in
because of its versatility and its ability to create tasty and juicy dishes.

 

Available at
Hervé Géhin stoves TULIKIVI
Wood stove store
10 Rue des Frères Lumière, 68000 Colmar
Telephone: 03 89 29 09 43
Internet: https: //herve-gehin.fr/

In 2017, during the French barbecue championship in Saintes- Maries-de-la-Mer, the “Smoke on the Water” team managed to cook a whole leg of lamb weighing 38 kilos in just 4 hours and 45 minutes, setting the record for the largest piece of meat ever cooked during a barbecue competition in France.

 

Last year, the Canadian company Dalisa managed to break the world record for the largest number of people participating in a barbecue at the same time. The challenge, carried out in Gerry-Boulet Park in a Quebec city, was a success: 914 people grilled 4,000 sausages on 104 charcoal barbecues at the same time, surpassing the previous record of 579 participants.

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