This may not be the last time I’ll serve dinner on the terrace with a meal cooked almost entirely on my fire-pit style barbecue with its smoking woods and hardwoods aglow, giving off the aromas of fruit woods and real charcoal. But it turned out to be the essential summer meal, a great backyard barbecue with a menu of stick-to-the-ribs goodness.
It was a perfect night for alfresco dining
With drinks I served guacamole from a recipe I’ve made for years adapted from cookbook author Rick Bayless.
