I’m not sure why I was chosen for this food challenge, given that I don’t cook on what others would recognise as a barbecue at all!
I do have a fireplace in the backyard, a three-sided brick box with a loose sheet of tin as a lid, and with lengths of metal conduit mortared in with the bricks to protrude from each side wall on three levels by a couple of centimetres so as to support a clamp-style grilling device, with its clipped-together handles sticking out the open front so the griller can be lifted out and turned over to cook evenly on both sides (and can be easily slid towards the back or towards the front to cook the meat at the front as evenly as that at the back).
What I clamp inside the griller shows an almost complete lack of imagination, or at least of any willingness to deviate from the classic Aussie grill that I enjoy: lamb chops (loin and/or leg and/or forequarter) at the back and sausages at the front.
I need to have a metal skewer handy to regularly pierce the snags – indeed, having established a bed of coals from burning firewood collected from bushland nearby, the meat will cook as much from the fat running out of the sausages (and from the untrimmed chops) and dripping onto the coals with a satisfying burst of flame and sizzle, as from the heat of the coals themselves.
If for any reason there is a lot of flame from the fire in the base of the box I can lift the griller up to the top level, and when the coals have nearly died out I can drop the griller to the bottom level, but usually almost all the cooking takes place on the middle level.
The fireplace adjoins the grassed patio where a picnic table will be set with cutlery and wooden bowls full of a variety of salads, and with family and/or friends and/or other guests lounging around in picnic chairs while they chat to me and offer all sorts of useless advice.