Ah, summertime! Somehow these long, languid months have long been associated with the smoky smell of barbecue. Probably because when it get’s hot, we take our cooking outside to keep the house from turning into an oven. Not that the guy at the grill ever looks anything but uncomfortable. (Now there’s a problem we don’t have as raw chefs: the heat is kept to a minimum. Even the dehydrator doesn’t make much of a dent in room temperature.) But what happens when you eat raw but want that nostalgic barbecue taste? Why, we have a raw barbecue, of course! Face it: like so many foods, good barbecue is all in…