There are certain smells that are synonymous with summer. For me, tanning lotion, chlorine, hot ashphault, and cut grass conjure memories of 90+ degree days. But the ultimate olfactory summer scent that sends my receptors swooning is barbeque.
There are few activities I enjoy more than sipping a warm weather libation, or a good, big Zin, and grilling some hunky summer cuts of meat, some fresh fish from the Farmers’ Market, or a few vegetables.
I reached out to my favorite epicurean consigliere, Lou Palma, for a great barbeque sauce. Lou, an asian food enthusiast, shared his recipe for a versatile Korean barbeque sauce. Give it a try:
1 cup thin soy
1/2 cup water
1/3 cup sherry
1/3 cup sugar
1/3 cup honey
2 1/2 Tbsp sesame oil
3 Tbsp ginger -- slithered
6 cloves garlic -- minced
5 Tbsp sesame seeds -- toasted
1 bunch scallions -- thinly sliced rings
Mix all ingredients and use for chicken, eel, game, excellent for skirt or flank steaks.
If you prefer a dry barbeque, here’s a great rub that’s fantastic on everything from ribs to loins, and all those parts in between:
1 Tbsp light brown sugar
1 Tbsp kosher salt
1 Tbsp paprika
1 Tbsp chili powder
½ Tbsp ground cumin
½ Tbsp granulated garlic
1 tsp dry mustard
¼ tsp ground cayenne pepper
1.4 tsp ground black pepper
Mix together ingredients and rub onto meat.
If you’re not a grilling enthusiast, Montclair is has several great local establishments Ruthies BBQ and Pizza and The Woodpit where you could procure authentic barbeque.