Oysters, a car chase and a flambadou

There is a Facebook group called Country Woodsmoke. Its surprisingly diverse members are people as much into outdoor cooking as us lot here are into wine, posting daily updates, photos, recipes and tips for dirty steak, eco-friendly charcoal, coffee rubs and the merits of chimney starters in the same way we talk about how long Sémillon can age, which German wine we’re drinking now, and the merits of decanter shapes. 

This is why I forgive my husband for endlessly scrolling through pictures and videos of flaming meat and the occasional vegetable. I also forgive him because he is an extraordinarily...