Boy Scout barbecues are better in winter

People sometimes make the mistake of thinking that barbecue is a summer sport. Here in the South, we know better. Barbecues were traditionally held in the fall and winter, when it was cold enough to slaughter a pig without the meat spoiling and when you welcomed a reason to spend hours and hours over hot coals.

Perry Bridgeman of Charlotte's Boy Scout Troop 355 sent me another interesting bit of barbecue trivia: "One of the secrets to our barbecue being so smoky and good for more than 18 years is doing it in the winter. The cold, damp weather makes for lots of smoke and lower smoking temps, as well as a higher yield." Good point, Perry.

Bridgeman wrote to share the news about Troop 355's barbecue sale this weekend at Sharon United Methodist Church. That's the "ski slope" church (the one with the modern and dramatic tower) across from the main entrance to SouthPark. They're using 38 cookers to 12,000 pounds of Boston butt. This year's sale also will include cole slaw and Brunswick stew.

The barbecue is $10 a pound; barbecue sauces (Eastern Mild, Eastern Hot and Western) are $4 a bottle. Pickup is available from 4 to 8 p.m. Friday, Jan. 17, and 9:30 a.m.-4 p.m. Jan. 18. Details: Call the church, 704-366-9166, or Gary Swanson, 704-556-7734 or 803-984-6545, or online at www.troop355-bsa.org.