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.

Monday, February 05, 2007

In This House That I Call Home: BBQ Teasers


Sorry folks, life has been getting in the way of blogging. There's lots to catch up on with you-- last weekend's barbecue goodies (including smoke dried apple chips!), this past weekend's eating-- Donovan's Pub in Woodside for burgers (voted best in New York year in and year out), and sausage sandwiches with smoked mozzarella for the Stupor Bowl, which we didn't even watch.

For now, just two images to hold you over-- spareribs and apricot glazed chicken. The chicken was marinated in a combo of chipotle mojo and salad dressing before being smoked. The glaze has apricot preserves, paprika and jalapeno tabasco included in the ingredients.




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4 Comments:

Blogger WhiteTrashBBQ said...

Why oh Why did I have to see such incredible BBQ goodness when I'm going to eat lunch with a vegetarian client? Nothing will satisfy me now!

1:48 PM  
Blogger Terry said...

Hey Backyard,that looks sweet.
Hey Whitetrash, I feel you pain.

Looking at that, I can smell the smoke all the way down here in Tennessee.

B.D.

7:54 PM  
Anonymous Buck Henry said...

That glaze look like it would be good on thick cut pork chops.

You got any measurements for the green tobasco and paprika, or do you eyeball it?

10:04 AM  
Blogger Backyard Chef said...

Thanks, WhiteTrash! Hope you enjoyed your rabbit food!

Hiya, Terry. Haven't seen ya in a while. I hope all is well with you. Just follow that trail of smoke north-- we've got plenty to eat!

Buck-- I bet the glaze would be good on pork chops. It was totally eyeballed-- about 1 Tbsp. of Paprika, half dozen shots of tabasco and a jar of preserves. I just brought it up to a near simmer to melt and blend, and that was it. You could easily add more flavor, but we had a strong marinade, so it didn't need much more.

10:19 AM  

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