My grandfather Dick Blackwell was born in Kansas, and worked as a young man as a tool dresser in the oilfields that were being developed from Southern Illinois westward through Kansas, Texas, and Oklahoma. That’s Dick below, with one of his beloved cars in the oil fields. And here’s a link to my father’s recollections of Dick and his life.

In 1934, Dick lost his arm in an automobile accident and had to change his line of work. After a short stint during which he owned a roadhouse, he sold oil field equipment for a company that became part of Bethlehem Steel. He was very sociable, so I suppose Sales was perfect for him.

I don’t know how he got involved with Barbecue, but he liked to make barbecued bacon for his customers, and was enough involved in cooking to have built his own rather elaborate pit. Here’s a picture of Dick and some other unidentified kibitzer at work at the BBQ sometime in the early 50s.

I had always heard that Dick had a secret sauce recipe, and that he made everyone leave the house when he brewed a batch, but recently, my father found an old copy, which I now share with the world. It really is very good - the lemon peel he added gives it a very fresh taste.

Dick Blackwell’s BBQ Sauce

• 1/2 cup cooking oil
• 2 med onions, finely chopped
• 2 cups water
• 3 tbs vinegar
• 3 large garlic cloves
• 2 bottles catsup
• 1 bottle Worcestershire sauce
• 1 med. size bottle steak sauce (e.g. A1)
• 1 small jar yellow mustard
• 1 tbs chile powder
• Juice of 2 lemons, plus grated rind from one lemon
• 1 tbs Liquid smoke
• 3 small bay leave
• 1 tsp thyme

Fry onions in oil until tender, then add water and other ingredients. Simmer slowly for 30 minutes, then add pepper to taste. Makes about 2 quarts.

And now for something completely different. Herewith, presented without comment is a very useful BBQ locater thing. Mouse over it, and see what happens! And then click for a useful BBQ link.

Important Information Regarding Pork Barbecue

People are always asking - "Rick, what barbecue method should I use with each cut of Pork?" This handy map should help. Roll your cursor over your favorite cut to learn how to cook it. Yank the pig's tail if you'd like to tell me about other BBQ sources.

And don't forget the cole slaw!