There’s nothing like cooking with real fire, and my friend Josh is a master at it. Last night he made a Provençal string-turned leg of lamb in his fireplace (my photo didn’t come out, so I shamelessly lifted one off of his website). Succulent and delicious, it made a fine accompaniment to a surprisingly approachable 1996 Lynch-Bages and a richly fruity 2003 Domaine de la Charbonnière Vieilles Vignes. (Lest you think I’m not drinking enough champagne, we also had a stunning bottle of 1996 De Sousa Blanc de Blancs, disgorged in 2005.)
I haven’t got a fireplace, unfortunately, nor a firepit in my backyard. But you might have one or the other. Check out Josh’s website, The Firepit and Grilling Guru, for all things pyromaniacally culinary.