On the grate

Fire grilled fish five ways, plus the cast iron trout with bacon and caramelized onions I have eaten for breakfast since childhood.

Grilled country bread rubbed with garlic and crushed tomato, finished with good olive oil and fleur de sel. Four ingredients, five minutes, made over a wood fire.

A thick bone-in ribeye, coarse salt and a two-hour bed of embers. Which cut to buy, how to build the fire, and the internal temperature never to go past.