BBQ: Hell. Yes.

This guy knows how to BBQ. Like a pro, he's even using implements of torture.

I love BBQ'ing. There's something so immediate and primal about reducing cooking to the basics: Gather food, apply heat, eat. I love it. It's simple, it involves things on fire, bits of animal flesh, and, of course, eating.

The BBQ'ing season is upon us. This summer, I plan to smoke, cook, and consume my own bacon. No, not bacon made out of Matt, just regular bacon made by me out of pork. As much as I'd love to eat Matt Bacon... mmm... Matt Bacon.

It turns out that it's not that complicated a process. To do it, a person needs a smoker, some raw pork belly (complete with piggy hair that needs to be shaved prior to smoking), plastic bags, and curring agents (mostly salt and sugar).

Here are few links that suggest different methods of preparing the bacon.

• The origional bacon blog that got me thinking about it
  
• Basic Bacon (this is the Meat Man... bad name)
  

I am going to check with the butcher down the road about procuring the necessary pork stomach lining this weekend, and report back with pricing and some pics.

Francis Bacon. Known as the catalyst of the scientific revolution in England. Also: First mayor of Baconsville.