The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Wednesday, April 27, 2005

One Night Love Affair


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Erratic work and life schedules have caused sightings of Amy and I in the same place at the same time to be few and far between. On the plus side, I've been enjoying putting meals together for her.
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In the meantime, my lunches have become my dinners, because I never seem to have time to eat.
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This was chicken with garlic sauce from Grand Sichuan International on 24th and 9th in Manhattan. Man, this was tasty. The sauce was so much more complex and robust than the cloyingly sweet, thick and toothless versions you often find. The heat of the dish built to a nice lingering buzz on the tongue and lips. Really nice and satisfying. With a bowl of wonton soup the total was $5.25. Not bad.
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I've been wanting to post this for a while, so you'll notice that the pictures are all wintery and whatnot.
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As part of our quest to find a decent breakfast, Amy and I headed over to this Queens legend, The Airline Diner, which was used in the movie Goodfellas. But the weather was so lousy, we made it more for lunch.
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The food was heavy, greasy, and totally satisfying. Everything on our table was fresh and the place was clean, but not sanitized. The nacho platter was a real standout with layers of rich refried beans, pickled jalapenos and the rest of the works, with only the last few chips left on the plate showing signs of sogginess. A pretty fine diner.
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Jackson Hole Diner, 69-35 Astoria Boulevard at 70th Street in Queens.

Grand Sichuan Intl. 24th and 9th in Manhattan.

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Saturday, April 16, 2005

Spring into Brisket! Pt. 2

I sliced up about 1/2 the brisket and brought it into work along with the Bbq Sauce for the 4 folks in the graphics department-- they work some of the longest hours and pull off some real miracles. Around 10 am they said 'why wait for lunch?" and the food was gone in about 15-20 minutes. People were coming in from all over saying, 'Mmmm. What's that smell?' or, 'Meat at 10am?'

The brisket was purchased at BJ's, and trimmed of most of the surface fat.
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It was then injected with about a cup of liquid that included mainly broth, some 'worshestershire' sauce, apple juice a little tabasco, etc...I then applied the mustard slather and some doctored Dinosaur Bar-b-que Cajun Foreplay rub. I kept a some liquid and onions next to the brisket and mopped a few times.
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I used Oak and Hickory from my local firewood guy and Apple and Peach from Chigger Creek-- great wood.
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The ribs got a honey and mustard slather and were dusted with the Rub With Love Pork Seasoning. They cooked about 6 hours. The brisket took about twice that. We also cooked up some short ribs using a sample of the Cowtown All-Purpose BBQ Rub. It was flavorful, but too salty for home use. I could definitely taste a powdered broth/soup mix flavor. I liked it more than Amy. For competition it might be a winner, but too much salt to eat much of it. The short ribs themselves were kick-ass. We decided we could eat alot of them. Not quite falling off the bone, and rich and beefy.
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Lastly, I was asked a few times about the 'strange orange thing' at the end of the last post-- it was an orange float that was too big for the glass in which it was supposed to go. It was a tasty-- stuart's orange soda w/ Carvel Vanilla.

Say goodbye to days like these for a while. Thank god.
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Wednesday, April 13, 2005

Spring into Brisket!


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Monday, April 11, 2005

My Baby Just Cares For Me


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Amy left me a lovely surprise before she left for work- some turkey breasts that she baked with onions, some soy sauce and I'm not sure what else, green beans and roasted root veggies. The turkey was nice and tender and certainly not dry. What a nice surprise!

When people ask me the best thing about being married, maybe I should just refer them to a link to this post. I'm a firm believer in the "showing-love-through-food" school of giving, so to have found a partner that shares that passion has been a truly fortunate act of kismet, and I couldn't have a more perfectly filled plate.

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Friday, April 01, 2005

Die...with a t on the end?


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The scale asked me to get off of it this morning, so I decided to 'try' to change my diet. A little. I hope. Oh, forget it. These carrots were boiled in a little sauce pan with a little liquid-- not quite enough to cover them. I used water with a little soy sauce and a few spices I enjoy.



They cooked about 8 minutes at a low simmer, then I covered them and let them sit for another 3 minutes.

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