For Al Brinkman, barbecue is all about the smoke. The owner of Al's BBQ Shack in DeKalb, Ill., insists meat should be cooked the old fashioned way: with wood smoke, slowly, for several hours. "We don't use rubs or marinades," Brinkman says, "and everybody seems to enjoy it that way."
For more than 25 years, a tiny town in northern Illinois has hosted a national powerboat competition. It attracts thousands of people who spend much-needed money in the sleepy village of DePue. But the ongoing drought threatened this year's competition.