Grilled BLT

Set up about a half chimney of charcoal over half the grill for a moderate two-zone fire; put the grate on and preheat.

Grill the bacon, managing flare-ups by moving and rotating it between zones rather than adjusting the coals; render it crisp without blackening.

As the bacon finishes, soak up the rendered fat with the sourdough slices and toast them on the grill, about 30 seconds per side or longer for a softer centre.

Spread the mayo and a little sambal oelek directly on the bread.

Layer lettuce and bacon on the outside with thick tomato slices in the middle, seasoning the tomatoes.

Cut into triangles and serve.