There’s something grounding about cooking this way—wood smoke curling into the air, the gentle hiss of scallops cooking in their shells, the slow transformation of suckling pig over the coals. It’s a method that asks for patience and rewards with depth. We grilled Yorkshire sirloin until perfectly charred, served lamb chops just pink, and let the Spilman asparagus catch a little smoke before pairing it with silky baba ghanoush. Everything was cooked outside, with people drifting by, drawn to the scent and the warmth of the flames.