Here at Beermountain I've been cooking on and off for the last 8 years. I'm supported by "The Doctor" who acts as Chef when I'm absent, and also by "Swiss", who usually supervises the washing up. I used to be the Finance Director working for the CEO, but prefer this job as the chef isn't allowed to be on sanitation services duty (emptying the crapper) for hygiene reasons.

My specialities are Thai and Mediterranean cuisine, but the guys like burned steak as well, so we cover all the bases here in the Beermountain kitchen. The average BBQ used to last us about one race, although I'm now using a gas fired Foster's BBQ, which although needs a trailer to carry, must be the ultimate choice for what every good cook needs at Le Mans. This is of course supported by a four ring hob, oven and microwave in our Infinity motorhome.

Here's a secret recipe from my kitchen cookbook! -

"Barbecued Steaks a la Houx"

You will need (for 6 servings): 3 lb top round steak, 4 tb mustard, 2 tb lemon juice, 2 fresh baguettes, 2 litres of tomato sauce, 7 cold beers and a bottle of wine.

How to do it:

• Open 1 cold bottle of beer and drink it in one. That's it for you as Chef until the meal is prepared, as cooking at Le Mans is a serious business.
• Get the BBQ going at least 45 minutes in advance - and steady on with the lighter fluid if you don't like French hospital food.
• Pound steak on both sides with a wooden mallet or the edge of a heavy plate. If you don't have a wooden mallet, use the hammer you used to get your tent pegs in. If you don't have a heavy plate or a mallet, use an unopened bottle of wine, but don't be tempted to drink it yet.
• Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at campsite temperature (in the shade).
• Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavoursome steak. Try not to set light to anything including the steak or your neighbour's tent. If the steak might be horse meat, try not to serve it too much on the rare side.
• Serve in open baguettes, add tomato sauce liberally to cover up any grass and burned bits.
• Open the remaining bottles of beer and hand out to your diners - burned meat always tastes better with a chilled beer.

Enjoy!

Some of our past BBQ's -

You can see here how we have evolved from the humble bonfire through oil drums, kettles, racks, and now with the Foster's gas fired version.

Finally, unless you are a lover of French hospital food, be careful -

• No firework preparation near the BBQ
• Keep the Chef role very separate from your Sanitation Services Officer
• Never use lighter fuel on the BBQ when under the influence
• Turn gas fired BBQ's off at night
• Consider the purchase of a small fire extinguisher

Seen here, possibly the result of an overcooked burger on Maison Blanche in 2003!

Be careful out there & enjoy! Chef