[November 10, 2015]      

This has to come with a warning……….The following pictures may leave you hungry and licking your chops!

At Peggy's Place, anytime is a good time for a cookout! But on a dreary fall morning filled with soggy fog, the smell of the wood and pork cooking in a smoker, seemed to add warmth to the day.

When Tom Payne of Fat Boys Barbecue fires up the smoker, the aroma fills the entire neighborhood. And that happens often. Payne commented that firing up the smoke is a year-round event. Whether it is 110 degrees or 10 below zero, the only question is not "should we fire it up," but rather, "how much wood will it take today?"

The process for smoking a pork butt to perfection takes several hours per batch, but when it is done, the excellent taste of the meat tells you that it was well worth the wait. Payne's BBQ sandwiches are a part of the offerings at wife Peggy's place of business. The Fat Boy sandwiches and barbecue are served at the restaurant as well as when Peggy's does catering. They are also served as several local fundraisers throughout the year.

By Roy Logan & Nila Smith