Memorial Day heralds the start of barbecue season—a time when an easy marinade, a flavorful cut of meat and chilled rosé is all you need for the perfect summertime meal. Before breaking out the steaks, though, consider an alternative to the traditional gas grill: open fire.
Anya Fernald, the co-founder and CEO of Belcampo Meat Co. and author of Home Cooked, is a passionate advocate of open-fire grilling. She first learned the practice while living in Sicily, where she found it almost meditative.
“I don’t want to stress out about a million ingredients or a lot of equipment while I cook—staring at a temperature gauge isn’t relaxing,” she says. “The way I learned from the farms in southern Italy was all about simple ingredients, simple techniques and talking with your friends and family while you were cooking.”