Destiny is smiling on us, people. National Barbecue Week is almost here, and – at least at the time of this meat-hungry scrivener’s writing – we’re actually going to get the weather for it.

I’ve sung from the rooftops on many a previous occasion about my love of barbecues and am sure I am joined by all men everywhere in stating that this, quite simply, is the way all food should be cooked.

‘Cooked’ is a kind term – when I’m at the helm it’s usually ‘burned’. Yet, my spirit never falters, and, frosty beverage firmly in hand, there are few activities I derive more pleasure from than firing up the grill and giving some of God’s most noble yet delicious creatures a good taste of the flames.

When I was a kid, I don’t remember family barbecues really exceeding the sausage, burger and bun shortlist. Yet nowadays, barbies are a lot sexier.

Fish in foil, marinades from all corners of the globe, and cuts of prime pork I didn’t even know existed have found their way onto my plate at the many fabulous al fresco food fests I’ve attended over the last........

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