From day one, Fridays has known its way around a grill. Our cooks can pick a perfect steak by the sound of the sear, and they know ribs are done when they give at the first tug. Fair to say we're not the bloke at the barbie poking the snags and hoping for the best. Every Wagyu Rump gets a hard, hot sear and a proper rest. Every rack of Baby Back Pork Ribs goes low and slow, then over the flame and glazed till it shines. Bring your appetite. Leave the tongs to us.