Food writer Oliver Thring ponders whether the British will ever truly understand barbecue: "The intricacies of the [different styles], the esoteric subtleties of the different condiments and sauces, the relative merits of the smoke from mesquite or pecan wood, are not our concern at the moment. It need only be said that those poor souls who think a barbecue involves a dismal burger, a cold bap and a splat of ketchup are missing out." [Guardian]
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