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, March 21, 2008

The Speed of Sound: Recent Fooding

A few sights from the kitchen at home and then the next update coming this weekend will complete the bbq crawl story.

Fire Roasted Poblanos for the baby spinach and bibb lettuce salad

Chicken, Beets and Potatoes from the oven

Peppers, Leeks, Garlic and Red Onions to make the condiment for the chicken

A Burnt End appetizer....snacks for the chef

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Tuesday, March 11, 2008

Running on E: BBQ Crawl Day 2

O.k., so Kansas City was different than I remembered it. But, the last time I was there I hadn't eaten nearly as much 'que as I have by now-- particularly really good food. I think my taste in bbq has changed, also. I care much more about how the meat is cooked and presented than I do about sauces and rubs.

The last 5 years of regular bbq cooking and eating has led me to a firm belief-- keep it simple, use good cuts of meat and cook it right. That's all that matters-- the best rub or sauce in the world can't save a mediocre cut of meat or one that isn't cooked well. They can add sparkle, but you can't polish a...well, you know.

So, here we go.........

Day 2: Austin, TX

We woke up, jumped in the car and were one our way to Stubb's.

Next up, House Park Bar-B-Que, a tiny little shack of a place open for about 3 hours each day-- from 11-2 or so. They basically serve sandwiches-- and they're some of the best I've had.

I'm skipping ahead to the Salt Lick in Driftwood, TX-- we hit Sam's, Ironworks and more that day, but Salt Lick was pretty special. It's out in the middle of a wooded, ranging area with little else around. Time seems to still here. There's a little running stream visible from the outer dining room. There is no liquor here, so pack a cooler and bring it with you.

Next up: Lockhart, Llano and more....

Back to BBQ Crawl Day 1: Click Here

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Monday, March 10, 2008

Judy + The Dream of Horses: Catching Up, Slowing Down

Sometimes, you get so tired that sleep is nothing more than punctuation, a pause between two days that are like inter-connected sentences.

The restaurant opening is almost in sight-- it seems we are holding an April opening date clutched in our fist and not opening the fingers for anything. More to come on that.

Here's a little recent food action around my place. Then we'll get back to the bbq crawl updates.

These are herb and chili dusted chicken breasts on a white bean and potato puree with a garlic confit whipped in and scented with smoked spanish paprika. On top is a double smoke kielbasa and roasted onion compote. The last touch is a parsley and rice vinegar sauce. I served this with a rosemary and garlic french bread that I baked.

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Thursday, March 06, 2008

And I Remember Every Kiss: BBQ Crawl Day 1

Ok Cubbies, here we go with a few sights and smells from the 'que crawl. This is not every joint or every dish. Some have been spared or I'm being too lazy. I'll leave that to you to decide. We're going in order from Kansas City--near chronologically-- to the end of the road in TX. Most visits were 30 minutes to an hour. First the sights then the report when I have a few minutes. We begin at Arthur Bryant's at 10 am on Monday. We hit the ground at 8:30 Kansas City time. After Jack Stack we were on our way back to the airport to depart for Austin on our 5:30pm flight.

Arthur Bryant's -- The grandaddy of them all

Gate's BBQ -- "Hi, may I help you!?"

L.C.'s -- Old school all the way

Oklahoma Joe's-- The new school with class and a fill-up

Fiorella's Jack Stack-- The family dinner spot with cloth napkins and smoke

Drive on to BBQ Crawl Day 2: Click Here

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Monday, March 03, 2008

One Moment in Time: A weekend of smoke

I'm running out the door, as it seems I do most of the time these days. But, I managed to get out in the smoke this weekend. Here's a quick peek. The bacon turned out surprisingly well.

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