If you like barbecued meat, why stop there? After all, Aaron Franklin thinks we should go ahead and barbecue everything, including vegetables, fish, and whatever else comes to mind.

For Franklin, this is less about the food, and more about the fire used to cook it. As he told Tasting Table in June, knowing “how to utilize an entire fire, from beginning through initial combustion, through hot coals, through all the stages in the lifespan of a fire” allows you to barbecue anything. In short, Franklin believes that knowing your way around a fire, and all its levels of power, can help you cook whatever you desire on the grill — even more delicate morsels than an enormous cut of steak.