Freedom Barbecue

I'm going to smoke a pork butt for the Independence Day feast. 

I made some Christmas barbecue sauce given the significance of the occasion. This batch was thinned partly with coffee and partly with chicken stock, since I had plenty of chicken stock and not a great deal of coffee. I was also out of molasses, so I added extra dark brown sugar -- which, in commercial sugars, differs from white sugar only by the addition of extra molasses. That's now how it worked historically, but these days they render it all to white sugar and molasses, and then make light or dark brown sugar by putting some molasses back in. Cheaper and easier that way.

I'm also going to smoke some Andouille sausage tomorrow, and a snakeskin hat band I made after Conan's recent run-in. Only a little smoke for the latter, to help preserve and waterproof it.