Yes, tdracer, I think you're right. Coleslaw works well with BBQ'd food.
The Weber at Chateau Courtnage has been busy this Spring. My local butcher makes the best marinated brochettes, so I'm being a bit uncreative at the moment. But very happy. It means I can be composing and recording right up until cooking time. The only prep so far has been putting a few pommes de terre, the hottest spring onions I've ever had and some big red tomatoes.