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, January 04, 2007

A Fox in the Henhouse: New Year Cooking

Happy new year, my friends. I hope that you had a nice holiday season and have emerged rejuvenated and well. Let's hope the best days of 2006 are the worst of 2007.

Here's a look at some of the cooking we did over the New Year's weekend. We kept it a bit more simple-- a couple of chickens, a brisket flat, a piece of beef shoulder that we cooked and shredded, a pork loin cut in sections, 2 sausage fatties (bulk sausage rolls), a few pounds of cold-smoked white cheddar and a bunch of pizzas. The shoulder and the brisket were actually cooked for 24 full hours(!). The last 6 or so were in the oven at a low temperature. They were moist and tender, like you wouldn't believe. The brisket was probably overcooked by competition standards, but I don't care. It was amazing.

Beef Shoulder


A small, hot fire with an onion for aromatherapy

Golden brown bird


Pork Loin

Vertical and horizontal sections of Wubby at same temperature. Sweet!

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Blogger WhiteTrashBBQ said...

Every time I come to your blog I leave hungry.

9:54 AM  
Anonymous Anonymous said...

same here!! That pizza looks especially amazing. I need me some pizza for breakfast!

-Timo Primo

10:29 AM  
Anonymous Kate said...


you ROCK

2:38 PM  
Anonymous The Survival Gourmet said...

Dang! That is a good looking spread! Probably shouldn't have looked at it before lunch...

1:30 PM  

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