If summer had one defining scent, it'd definitely be the smell of barbecue.
You remind me of a smoked cigarette.
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.
There's nothing like the smell of grilling flesh.
I love the culture of grilling. It creates an atmosphere that is festive but casual.
Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
The grill is the summer equivalent of a fireplace; everyone gravitates to it.
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
