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The result is a smorgasbord of flavors, with lavender and rosemary, lots of dark berry fruit and smoked meat.

Outside, their friend, whose body they tried to cremate last night, has turned into smoked meat.

Reddish brown cowpeas, or field peas, give the dish its signature flavor and color, and lend a sweet-savory nuttiness to a broth made from smoked meat.

In a 5- to 6-quart Dutch oven over high heat, combine the water, smoked meat, onion and 1 1/2 teaspoons of salt and bring to a rolling boil.

The smoked meat menu will also be offered next summer in North Seattle when Douglas hopes to open a second barbecue spot next to his Serious Pie location in the Ballard Brewery District, his managing partner and chef Eric Tanaka said Tuesday.