BBQ Spam? Yep. A spammer, most likely from India, Pakistan, or Saudi Arabia. On another board where I moderate we are CONSTANTLY fighting them. We've banned HUGE swaths of IP addresses originating from those areas to keep the lid on the worst of them. If you send a complaint to IVillage, as often as not absolutely nothing is done about it.

All such good advice above, but i think it's time to experiment. (it can be fun) Creating your own 'home brew' bbq sauce. I make a big batch and freeze. In pints labeled 1,2,and 3. Our system and we know what it means... And a good time to seasonally make bbq sauce with such good produce. We stem off and quarter a dozen big ripe tomatoes...no fuss needed seeding or skins removed. An big onion quartered and a head of garlic cloves. A few peppers sweet and spicy...roast in the oven on a parchment lined sheet pan for an hour at 350. Turn off the oven and let them cool down and get ready to grind. Sit in the oven for an hour or cool on the stove top. (can be roasted on your grill on thick foil lined with parchment) Blend in cuisinart or blender a 1/4 of your roasted and dump in a sauce pan and add some vinegar, 1/4 cup. Just simmer for 30 min. Thats #1. pour off into a container. Then grind another batch with more spice, maybe a dry rub spice mix...no need to get fussy about buying specific ingredients...use what you have on hand and no need to wash out your cuisinart or blender...just make a different flavored batch.... For our #3 bbq i add more spice and fresh herbs. Cilantro, chives, basil etc. More heat like smoked chipotle. When we hit the freezer in November, we know exactly what we are heating up and can add a half a guinness or more vinegar or some rhubarb or maple syrup...but the base 'savory' sauce is consistently the same. Had amazing soup dumplings in China town last night but the sauces on the bbq duck and all the meats at the table were sweet and thick like gummy bear sauce. Not a fan of sweet and thick. I still have a few baby pints of rhubarb bbq sauce i made in the early spring and need to make another big batch for the winter season....

BACON AND POTATO BREAKFAST BAKE (One Lovely Life) 1 (12oz) package bacon (I prefer nitrate-free) 4c diced potatoes (about 4 medium-small potatoes) 3 green onions 1c pepper jack cheese 1c cheddar cheese (I prefer sharp) 1/2 tsp dry mustard powder 1/2 tsp salt 1/4 tsp black pepper 3 eggs 1c milk olive oil salt and pepper Cook bacon and crumble it. (I cooked mine in the oven on two foil-lined baking sheets at 375 degrees 20-25 minutes. You can do it any way you please.) While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes. Spray an 8x8" baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all. Cover and refrigerate 8 hours or overnight. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.

Basic canned tomatoes types: Whole tomatoes -- peeled, partially cooked, in tomato juice Diced tomatoes -- cut up, peeled, packed in crushed tomatoes Crushed tomatoes -- peeled and squashed Tomato puree -- peeled, seeded, milled to a totally smooth texture Tomato sauce -- cooked, about the consistency of slightly thick puree with basic seasoning Tomato paste -- peeled, seeded, milled, and reduced to remove water and concentrate flavor Tomato juice -- pressed, lots of tomato water with fine solids Stewed tomatoes -- peeled but with seeds, cooked with seasonings and vegetables until partially broken up. Come in a variety of flavors. Not all stores carry all types. Most of the above come in seasoned and/or "fire roasted" (charred) versions as well. How "ick" canned tomatoes are depends on the quality of the tomatoes and the quality of the can. Poorly canned ones taste like metal. ICK! Good ones just taste like tomatoes. I can make my own, but when I do, they don't taste different from the good canned ones.