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.

Tuesday, October 31, 2006

Proud to be an Okie from Muskogee

I was thinking about the awesome information on brining written by Smokin' Okie (Russ) that Cookshack has on their site when I made this bird, even though I didn't brine it-- it was a kosher bird that was already enhanced with solution (basically salt water), so brining would have added too much salt. I did butterfly the bird and I think that helped it cook much more quickly and evenly, allowing more heat to reach the inside cavity. You don't get that "ooh ahh" factor of presenting a trussed bird, but I think the color on this was handsome. We had a pre-thanksgiving meal this weekend and also cooked a ham that we can share with family and friends on the big day. I took a Cook's ham and made a 'diamond' pattern with a knife and then put it in a cool spot to pick up plenty of smoke and then glazed it with a combination of honey, maple syrup, barbecue sauce and a little water. It came out great-- rich, smokey, moist and sweet. It took on lots of cherry smoke flavor.

Also, congratulations to Scottie Johnson of for his win at the Jack Daniel's Invitational Barbecue contest last weekend. My heart goes out to you on the loss of your father, but at the same time, I'm so happy for your success in spreading the word about your organization which is doing alot to help fight the scourge of Cancer that has touched so many of us in such hurtful ways. Great work, Scottie.


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