Barbecue seasoning

From dreading barbecues, Kya de Longchamp basks in her American husband’s gene-level understanding of the process

Frankly, I always dreaded barbeque season as a child — ‘Poulet-noir’ with the inviting sticky red centre. Wry spousal attacks on our father’s prowess with the primal flame. Scorched infant flesh waved angrily back to the house as a listing pyre of culinary arson fanned dangerously close to the heavily Creosoted fencing.

Since then, I’ve married an American and bask in the glow of his gene-level understanding of cooking temperatures, lifting and not piercing meat. Parkas on, backs to the wind, we cook outside year round.