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.

Thursday, December 21, 2006

Time Has Come Today: Recent BBQ Exploits

I've been lucky enough to be cooking some holiday meals for some friends. The last few weekends I've been smoking up a storm while the weather has remained uncommonly mild in our neck of the woods.

This past weekend, I cooked two turkeys, 2 tri tips, a few pounds of kielbasa, a pound of cheddar cheese, 2 racks of spareribs, a clove-studded, honey glazed ham, and more. The weekend before that was more turkey, a beef tenderloin, more ribs and some ribeye steaks. I've been using a mix of hickory and cherry on everything and even have made some cherry wood lump charcoal of my own. Here're some pictures of the goodies.

Wubby in the sun


Honey-glazed ham


Spareribs


Smoked kielbasa


Fire-roasted Beef Tenderloin, Smoked Turkey and Spareribs












Homemade Charcoal and 10 pounds of Pulled Pork




















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13 Comments:

Blogger WhiteTrashBBQ said...

Matt,
I say this with as much love as I can muster. You Sir are a bastard.
Robert

12:37 AM  
Anonymous Kate said...

Wow Matt....

Wow

It's torture opening your site and even looking at this post. The smell, the taste....it all comes through. You, sir, are a BBQ demigod

Have a wonderful Christmas

8:05 AM  
Blogger Mona said...

Matt, you're an animal. Do you sell your stuff? You should! How's your mom doing? I wish you and the fam a safe and happy holiday with lots of love and cheer and of course, 'cue!

3:17 PM  
Blogger Backyard Chef said...

You folks are too kind. You're going to make me blush...but, please, go on!

Kate-- I hope that you mean torture in a good way ;-) Have a wonderful holiday, yourself.

Mona-- All the best to you, my friend. Your post about that dinner with Swimster really tugged on the heartstrings. I wish you and yours a joy-filled holiday and new year.

Whitetrash, I have some coal coming your way. Thanks for the nice words, buddy...LOL!! Best to you and the fam damily...

4:08 PM  
Blogger s'kat said...

Now that is some serious cooking! Have a great new year!

6:43 AM  
Anonymous adam said...

Merry Christmas from Men in Aprons! Here's to peace and good food.

11:18 AM  
Anonymous Recipes – Blogcu said...

Best wishes you all, from Istanbul :)

7:05 AM  
Blogger Curt said...

That is one fine looking mess o' food! I hope you have a great Christmas!

9:47 AM  
Blogger Terry_Jim said...

Wow, those are some mouth-watering BBQ pix!
Got to find time to fire up my smoker.I'm going into withdrawl.

The Saturday before Christmas,
we met Mom and some of the family at a chain restaurant ( Dave and Buster's - daveandbusters.com ).
I had their "St Louis style" BBQ ribs. Looking pretty on the plate, they had an ok roast pork and sauce taste, but no smoke ring - is that St. Louis style?

Still, a nice time with family
just need to leave the ribs to the home smoker.

Merry Christmas, Happy New Year
from Council Bluffs, Iowa!

11:55 PM  
Anonymous Ewa said...

Hi There!
Stumbled in here from Joe & Lindas Hotzoneblogg and just have to ask; What do/did you do to the cheddar cheese?? (I LOVE that cheese)

Living in Sweden we're not all that good on BBQ'S but we're willing to lern! We're accually planning a bbq:ed turkey for new years - In a country that puts the grill in the shed in september ;)

Kind regards
Ewa

7:06 PM  
Anonymous carnealfuoco.it - il piacere del barbecue said...

Hi! Great RECIPES, congratulations for the blog too!!


Many many greetings from the 1st italian barbecue fans community and happy New Year to all BBQ lovers!

4:35 AM  
Blogger Backyard Chef said...

Thanks, s'kat! It led to some serious eating, too. Oy....

Adam, happy holidays back at you and all the other Men in Aprons. Hope you make another trip to the city, soon!

Hello, Istanbul! Thanks for coming all the way over to visit! Have a great year.

Curt, best to you and yours. May 2007 shine down upon you.

Hey, Terry-Jim...Happy new years to you, too. St. Louis style is the cut of the rib-- they take of the brisket bone, rib tips and the flap in the back which makes a nice, squared off rack. I like smoke!

Hello, Ewa-- I'll write something on cold smoking cheese very soon! Take care!

Hello, Italy! So exciting to have our first Italian bbq fans stop by! I hope you come back soon.

Happy new year's all!

11:34 AM  
Anonymous carne al fuoco - il piacere del barbecue said...

Hi backyard

how r u? we wait u in Italy!

C U SOON!

carne al fuoco - tutto per il barbecue ricette foto community

6:12 AM  

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