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, April 24, 2009

Runaway Wind: RUB BBQ's Orange County Chopper Pit

You may have seen this before, but it's worth another look. Here's a BBQ Pit made by David Klose that is also a chopper made by Orange County Choppers of tv's American Chopper.

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Thursday, April 23, 2009

Go All The Way: Myron Mixon on Whole Hogs

One of the most celebrated Pit Masters of the south, Myron Mixon from Jack's Old South discusses whole hog preparation. An art he has just about mastered.

Note: The audio requires close listening and a good ear w/ southern accents, but it is worth it.

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Tuesday, April 21, 2009

Ready, Steady, Go: Working at RUB BBQ

Some of you may already know that I recently started working at RUB BBQ in Manhattan. This is Paul Kirk, aka the K.C. Baron of Barbecue's restaurant. I'm really proud to be a part of their team-- the food is great and the people are even better. Thanks to Andrew and Scottie.

208 W. 23rd St. (between 7th and 8th avenues)
New York, NY 10011
(212) 524-4300

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Wednesday, April 15, 2009

Paper Plane: Home snacking

Matzo Brei and Apricot Chicken

Recipes by request:

Matzo Brei

1 pack matzo (a box has two packages)
1 cup boiling water
1 small onion diced
2 large eggs beaten
1/2 tsp salt
1/2 tsp black pepper

Break up the matzo, add the diced onion and the boiling water. The idea is to wet the matzoh, but not turn it to soup. Let it sit about 5 minutes. Next, add the beaten egg, salt and pepper.

Fry the pancake in melted butter over medium heat until brown on one side (approx 5 minutes), then flip and brown the other side.

Apricot Chicken

2 stalks celery chopped
2 carrots chopped
2 medium onions chopped
1 green and 1 red pepper, both chopped
1 boneless skinless chicken breast, cubed approx 1" or so
1/2 cup rice wine

1 tsp garlic powder
1 tsp ground ginger
1/2 tsp 5 spice powder
1/4 tsp kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper.

Sprinkle spice mix on chicken.

Combine 1 cup favorite barbecue sauce with equal amount apricot preserves or Saucy Susan or something. Add half of the sauce to a bowl.

Lightly brown chicken pieces in a heavy pan (or wok) with peanut oil over high heat and remove to the bowl with the sauce and toss the chicken in the sauce.

Add a little more oil to the pan and add in the vegetables and cook them until the carrots are just tender and the onions start to color. Deglaze with the rice wine.

Once the wine has nearly all evaporated, return the chicken to the pan with the vegetables, add the remaining sauce and stir until sauce is a light glaze and all is heated together.

Serve immediately with steamed white rice.

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Tuesday, April 14, 2009

Hickory Wind: The Big Bob Gibson Story

This lovely short film from the Southern Foodways Alliance tells the story of Big Bob Gibson BBQ, an Alabama legend and home to one of the world's finest bbq competition chefs, Chris Lilly.

BBGBBQ from Southern Foodways on Vimeo.

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Monday, April 13, 2009

A tisket, A Brisket: How to 'cue a Brisket

Today, we have Stuart Carpenter teaching us his tips for cooking up a brisket. Take it away, Stu...

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Friday, April 10, 2009

Volume 2: Babyback & Spare Ribs w/ Chris Marks

Next up in the how-to series, Chris Marks of Three Little Pigs BBQ on Ribs.

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Thursday, April 09, 2009

Hot For Teacher: Paul Kirk teaches you to 'que!

Volume 1 in a series. Chef Paul Kirk, one of the world's foremost bbq ambassadors teaches you the how-to's of bbq. I will be posting these videos in a series. I'm a big fan of his restaurant in New York City, RUB, who sponsors the Grillin' on the Bay contest each year. I haven't seen these posted elsewhere before...

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Wednesday, April 08, 2009

Marlow & Daughters: Tom Mylan talks butchery

Newsweek has an article about Tom Mylan of Marlow & Sons in Williamsburg, Brooklyn. He is a hands-on artisinal dude. Aside from Marlow & Sons, he also runs Marlow & Daughters, a butcher shop. Oh, and he blogs it up!

And he has his butcher blog.

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Thursday, April 02, 2009

What: Judy Street and Grillin' on the Bay

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Wednesday, April 01, 2009

Grillin' on the Bay 2009

Sponsored by RUB BBQ and Butternuts Beer and Ale with

The RUB Rapid Fire Challenge
Sponsored by Pat La Frieda Meat and RUB BBQ

Saturday, April 4th, 20009
Corner of East 18th Street and Ave Z Brooklyn, NY
11:00 AM to 4:30 PM

Free Admission. $10 for all the chili you can eat.
BBQ, Beer and other food items for sale.

It's an incredible line up of cooks this year.
And some wild entertainment from Cirque Du Soleil. I don't know what they've got planned, but I'm sure it will be fun. The New England Barbecue Society is sanctioning this event

Additional sponsors include Grill Charms, The Waterfront Ale House, Andrews McMeel Publishing and Carrie Bachman Public Relations

This is going to be a great day. I hope to see all of you there.

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