Can you do real barbecue without a big expensive smoker?

You bet! Check these out!

Three pound turkey breast smoked over mesquite lump charcoal and mesquite chips for three hours.

The crust JB Welded itself to the stretchy net. Mmmm mmm good!
"Heavenly" and "incredible" were my two favorite adjectives to describe how that tasted!

Smokey, pink spare ribs with grilled portabella mushroom caps. Should've smoked them longer, but was under pressure to get them "in mah belley". The roses are just about done for! This picture links to a larger one.

This week in Q

The latest experiment was a five pound boston butt roast. (Yes, a picture will follow.) After nine hours at around 231, it was so very pullable and tasty. Next time though, it's going to cook at around 250. In spite of what the BBQ FAQ said, it just did not cook at that temp for the right amount of time.
The sauce I used on it follows. Wow! It is perfect...just enough sweet and spice together, easy to make, and cheap. We bought a 40oz bottle of ketchup, squeezed a cup out of it, made the sauce with the rest, and then put it back in the same bottle.

Tommy Bowen's Pulled Pork BBQ Sauce
Amount Measure Ingredient -- Preparation Method

32 ounce cheap ketchup
2/3 cup apple cider vinegar
1 cup sugar
1 stick margarine
1 cup lemon juice
2 teaspoons black pepper
2 tablespoons crushed red pepper (red pepper flakes)

Put in a pot and bring to a boil. Keeps for weeks (months even) in the fridge. Good stuff.

If the above pictures have you too hungry for words, read this page of the Eight Worst Convenience Foods to get rid of that feeling!

have smelled the smoke.

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