Grilling: Wet & Dry

by Melody Kettle

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. 

So you tell me, what’s your secret to great barbeque? Who has the best barbeque?