Open your pit up to neighbors? This past weekend I did just that. I cooked brisket, pork butts and ribs. I purchased the meat and pass on the cost with no mark up. Then I get to practice new flavor profiles or whatever I want to focus on. Costs you time and fuel and spices. Sauce is their responsibility.
Current: FEC100, BGE Medium, WSM
Retired: Spicewine Med, Backwoods Party
Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C
Sponsors: Oakridge BBQ, Frontier Charcoal
Blazin' Buttz BBQ www.blazinbuttzbbq.com