Side Dish #3: "That Smell..."
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Side Dish #3: "That Smell..."
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Summary
You know that feeling when you smell BBQ before you can even see it?
The smoke drifting down the street, charcoal firing up, meat hitting the heat, or opening the smoker after a few hours and getting that first hit of smoke.
In this Side Dish, we talk about the smells that make BBQ what it is — wood smoke, charcoal, rubs, meat, fat hitting the fire, and that unmistakable Kiwi BBQ smell.
Because sometimes the best part of a cook starts long before the first bite, and can take you back to great moments.
Low & slow, one smell at a time.
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