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.

Friday, July 07, 2006

Beautiful Day

Hello friends-- did you see your pals The Hampton Smoker and WhiteTrashBBQ in today's New York Daily News?! Our favorite reporter, the ever-tasteful Rachel Wharton wrote about the Grillin' on the Bay contest that we hosted, and previewed the Long Island Grill Kings contest which is coming up next weekend (July 15-16, Belmont, NY).

Click Here For the Article Named "Barbecue Bravado". There's a great picture of Robert from WTBBQ, as well as some great recipes-- Robert's rib recipe, and my all purpose brine. Look for Rachel's articles in the Daily News as well as Edible Brooklyn magazine.

Below is a picture of the 9lb prime rib we cooked for the July 4 weekend. It was slathered with mustard, worcestershire, and minced garlic before getting a dry a rub of white and black pepper, cayenne and paprika. It was cooked around 350-375 over oak and hickory logs for about 2 hours until it hit 120 in the center. Yum.
Check out the Smoke Signals section (top left of the page) for the new Song to 'que by, The Left Banke's "She May Call You Up Tonight." A killer power-pop tune from the folks that brought you "Walk Away Renee."
















10 Comments:

Anonymous Dave in Brooklyn said...

shoot; if I'd know about this I would have stopped by. I spent all saturday smoking 2 pork shoulders, 2 slabs of spare ribs and 3 slabs of baby backs in my brooklyn backyard.

2:55 PM  
Blogger WhiteTrashBBQ said...

Hey man - great to see you get some of the press you deserve!

Your brine recipe sounds great.

When do you think we'll be ready to compete? Or stop budding?

4:44 PM  
Anonymous Anonymous said...

Hey! Great article. Word got me to via 3rd party, but got to me. No picture of you this time? Glad to see you're sharing the limelight!
What next? Time mag? Go for it BBQ as food of the year. The Graphic Guy.

9:15 PM  
Blogger Backyard Chef said...

Hey Dave, you're welcome to come by and have some brew + 'que...Sounds like you'll be in too much of a 'que stupor to move, tho... :-P

Thanks, Robert. You know that means alot to me, especially coming from a 20-year grilling fanatic like yourself. Can't wait to try out that rib recipe of yours! By the way, instead of 5-spice, go with a little ground sage, maybe??

Hey Graphics Guy. Glad you stopped by. Dang, two comments in one week! That must be some kind of a record for you. How are things on Park Avenue South. We have to catch up for a brew...or three...

10:59 PM  
Blogger Backyard Chef said...

Oh! I also meant to say that the local print copy had a big ol' picture of me, and of Phil Rizzardi (BBQ-Brethren.com), Robert of WhiteTrashBBQ.Blogspot.com), Militant Squatter (Vinny from The BBq Brethren), Michelle from Lunchmeat (NEBS Team), The Beer Belly Porkers (from Flushing, NY) and lots of other folks. Too bad that wasn't online...

My Park Avenue South question above should have had a question mark. And I wish I was smart enough to put active links above. Oh, well.

11:04 PM  
Blogger WhiteTrashBBQ said...

Jeez, Phil gets top billing again!

11:52 AM  
Blogger Backyard Chef said...

Other than that guy with the big picture on the front page of the article. He was also the only one with a picture in the online version, too. Oh, wait a minute....that's YOU!

Poor Phil's ego needs all the help it can get, right? That poor guy never gets a break.....

Just kidding, Phil-- you know how tempermental Robert can be....

4:25 PM  
Blogger WhiteTrashBBQ said...

Ain't you ever gonna update this thing?

4:16 AM  
Blogger Terry said...

Hey Backyard, let me ask you a question without being stupid, why did you pull the prime off at 120?

The pictures look great and it looks like a great eat. Just wondering about the temp.

Terry (aka) B.D. from Macdaddy's Grill

7:44 PM  
Blogger Backyard Chef said...

Hi Terry-- nice to hear from you. I really enjoy your blog, too.

Since I cooked a bit hotter than normal bbq temps, I was thinking that it would have a bit of carry-over rise as it rested. Since everyone was clammoring for rare, I figured I'd end up somewhere around 125 or a little higher in the center, and still save the ends from being dead. Except for one end, so my mom could have well done as she liked. You can sort of tell in the pics that it was nice and red in the heart about all the way....

11:25 PM  

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