Where there’s smoke, there’s flavor.
And barbecue expert Steven Raichlen is coming to northeast Kansas to share his tips on getting the exhaust of burning wood to delight the taste buds instead of just sting the eyes.
“I sort of like to call smoke the umami of barbecue, and what I mean by that is it sort of makes things that are familiar taste exotic,” Raichlen said. “It gives you a whole new appreciation of foods you’ve eaten all the time.”