There’s nothing quite like the “symphony” of smells you get when you cook in the outdoors.
I’m not talking about grilling burgers and chicken in the backyard. I mean that combination of wood smoke and any sort of meat that’s humbly, yet diligently, sizzling away on a portable grill or even a setup such as the one Reuben Bolieu created on this month’s cover (please see page 60 of this issue for the accompanying article).