I picked up a new cookbook last week, and I’ve been trying some of the recipes in it, with varying success. The cookbook is called Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather, by Mindy Merrell and R. B. Quinn. The basic premise of the book is that you can bypass hours of slow roasting over a fire, using wood to create smoke and flavor, all by using a bottle of liquid smoke.

(If you are a bbq purist, I’ll wait for you to finish screaming now.)

Ok. Here’s the deal. I don’t think the premise is completely true. I think that long, slow roasting over a flame with natural wood smoke produces really great results that you really can’t replicate in any way. That being said, if you live in an apartment building, or just don’t have the time or inclination to wait around for 16 hours while your hunk of meat gets from raw to succulence, then this book just might be something that might interest you.

My first foray into the world of bbq bogosity …
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