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.