There is something deeply satisfying about cooking on an open fire.

There is something deeply satisfying about cooking on an open fire. Perhaps because it connects us with a primeval past, or perhaps because, at its best, a barbecue can cook meat to perfection.

I lived in South Africa for a long time, where braaivleis has a mythic quality and is deeply imbued in the culture. On Sunday mornings we would blow on the embers of the previous night’s fire, and find just enough life in it to cook our breakfast. General Motors used to advertise their cars with the strapline: “Braaivleis, rugby, sunny skies, and Chevrolet”

Today was the first day of the year on which you could comfortably barbecue. Good food, good weather, good company, perfect.