Possibly odd request...
Discussion
Your main problem is that traditionally horse meat is created when a horse has completed 15 years of hard graft and has reached the point that it's productivity has tapered off.
As such it tends to be very tough and even the meat bred specifically for eating again is reared for a market that uses horse meat for the same sort of dishes that we would use mutton for. For the same reasons.
If you just go and buy a normal slab of dobin then you are almost certainly going to get a piece of meat that is too 'tight' to be cooked quickly and has no fat to melt through it. It will be the worst type of red meat to BBQ with.
It's why most horse dishes are slow cooked stews or cured cold meats.
I would read up on which cut is best for a BBQ and whether you braise it first before putting on the fire and/or whether you cook direct or indirect.
Then I would find a proper butchers who can give you the cut you need.
I suspect that a normal cut from a normal vendor will result in the equivalent of a French sirloin, over cooked, hard, flavourless junk.
As such it tends to be very tough and even the meat bred specifically for eating again is reared for a market that uses horse meat for the same sort of dishes that we would use mutton for. For the same reasons.
If you just go and buy a normal slab of dobin then you are almost certainly going to get a piece of meat that is too 'tight' to be cooked quickly and has no fat to melt through it. It will be the worst type of red meat to BBQ with.
It's why most horse dishes are slow cooked stews or cured cold meats.
I would read up on which cut is best for a BBQ and whether you braise it first before putting on the fire and/or whether you cook direct or indirect.
Then I would find a proper butchers who can give you the cut you need.
I suspect that a normal cut from a normal vendor will result in the equivalent of a French sirloin, over cooked, hard, flavourless junk.
Sorry, being dumb. Just realised this would be bbqing in a field at Le Mans. 
If your son wants to try horse then buy some air dried meat ( its like Bresaola), a bit of rocket, and a hard cheese. Wrap it all up in some flat bread with some oil and then eat it with beers while the BBq gets ready.
The raw meat cuts from a supermarket are not likely to cook at all well on a basic BBQ.
If your son wants to try horse then buy some air dried meat ( its like Bresaola), a bit of rocket, and a hard cheese. Wrap it all up in some flat bread with some oil and then eat it with beers while the BBq gets ready.
The raw meat cuts from a supermarket are not likely to cook at all well on a basic BBQ.
What is the relationship between coming to Le Mans and having Horse meat?
Is it another stereotype on the French culture?
All along my nearly 40 years on earth, I have only come across one single horse butcher.
You'r most likely to struggle finding any at all.
But given the weather forecast, why not proposing your son to go for snails coocked in butter-garlic sauce instead? :-)
Is it another stereotype on the French culture?
All along my nearly 40 years on earth, I have only come across one single horse butcher.
You'r most likely to struggle finding any at all.
But given the weather forecast, why not proposing your son to go for snails coocked in butter-garlic sauce instead? :-)
e635815 said:
What is the relationship between coming to Le Mans and having Horse meat?
Is it another stereotype on the French culture?
All along my nearly 40 years on earth, I have only come across one single horse butcher.
You'r most likely to struggle finding any at all.
But given the weather forecast, why not proposing your son to go for snails coocked in butter-garlic sauce instead? :-)
Dont they sell it in Super U??Is it another stereotype on the French culture?
All along my nearly 40 years on earth, I have only come across one single horse butcher.
You'r most likely to struggle finding any at all.
But given the weather forecast, why not proposing your son to go for snails coocked in butter-garlic sauce instead? :-)
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