Sometimes you can find it on the larger markets and if you can it is worth buying. We rarely bother with starters so straight into the main meal. As I mentioned earlier we use our gas barbecue almost every day to cook our meat or fish. The gas is lighted and the barbecue allowed to heat up for about five minutes during which time a glass of 'chef's wine' is poured and sampled. If you have some swwet corn, one cob cut in two serve two people, start thise off first as they take about fifteen minutes turning them frequently.
Corn starts as a pale cream colour and as it cooks it changes to a dark yellow.
To cook our beef steak we pepper it well and lay it on the grill over the hot rocks. I note the time, usually using the clock on my bicycle computer, that it takes for the blood to ooze to the surface of the steak. Then the steak is turned over and cooked for the same time again. This produces a medium done steak and we find it too our liking. Lamb chops can be cooked similarly but using plenty of Herbs of Provence rather than pepper.