The Hampton Smoker

Care of Cell 44: Losing friends, life's grift

2009-10-31T11:40:00.004-04:00

A Facebook post led to phone calls led to finding out that one of The Wife's childhood friends, a woman with whom she has had a long, complicated friendship, is on life support in an Albany hospital with lungs that apparently look like Swiss Cheese. She is Pneumonia ravaged and holding on by a thin ephemeral strand to her life here on Earth.

We are about to hop in the car and go to her side. Because of the ups and downs that come with any relationship, there is guilt, bittersweet relief, sadness and the irreversible loss of their tangibility, their 'themness' that will always be absent and silent.

I know it was not easy for her raising two young girls by herself and then years later another baby with an unfortunate father. I know she was, like most of us, crippled with self-doubt, fear, flagging willpower, and a thirst for self-destruction, but in the back of my mind, I always thought it would be different, that she would turn it all around and land square on her feet. Life is full of surprises.

The mighty Zombies perform "Care of Cell 44," from the epic Odessey and Oracle album just below. A sweet song from a mother to her son in jail. Beach Boys, Beatles and more in the mix with this stuff. The Zombies are so wonderful.

You Gots to Chill: What's what and whatnot

2009-10-26T10:53:00.006-04:00

On Saturday The Wife and I drove out to Sayville, Long Island for the 2009 Battle of the BBQ Brethren NY State BBQ Championship which was sponsored by RUB BBQ. Saturday was a grilling contest and Sunday was the KCBS BBQ Contest. I was there as a representative of RUB.

We walked in and first went to visit my buddy, Phil, the Grand Poobah of the BBQ-Brethren. As soon as I walked into his trailer to say hello...he tells me to put down my camera and coffee and start cooking. We hadn't been there 5 minutes, I hadn't finished my first cup of coffee and I was sweating shallots and garlic on a camping stove.

I cooked the stuffed chicken breast entry for the Entree category. I don't know how we did-- it seemed delicious to me. The stuffing had the shallots and garlic, olives, mushrooms, sage and cheese (pepper jack??), then it was topped with pancetta and mozzarella and served on top of a grilled polenta cake with grilled fennel and then a red wine and mushroom gravy and a sage leaf as garnish. Nice dish.

It was great to see some people that I don't see very often and to be amongst other absolute BBQ nuts who enjoy talking about it all as much as I do.

Children of the Revolution: Recent home cookings...

2009-10-01T20:40:00.001-04:00

Dinner: Dry aged rib steak, double smoked thick cut bacon, grilled asparagus, roasted potatoes and braised caramelized cabbage....

Dedicated to my buddy, Scott.

WTF? Has it really been a month?!

2009-09-28T00:35:00.004-04:00

I cannot believe that there hasn't been activity on this site in over a month. That is pathetic. Shameless. Shoot the messenger. Oh, well....

This is the way it's been, people. Sleep...cook barbecue. Eat.....cook barbecue. Repeat....

I had forgotten how much I loved the smell of hickory-- really good hickory, with a sweet, hearty smell of clean burning wood. The smell of fall leaves mixed with chimneys. So delicious.

I have cooked at home a fair amount, but I've just been too tired to document much of it....I will get on the stick. I promise...or not...And now, The Allman Brothers Band from way back in 1971, just around 9 months to the day before I was born (creepy!), kicking out a righteous version of Blue Sky....

Baby's on Fire: Sears offers ideal grilled option

2009-08-20T23:19:00.004-04:00

Sears Offers Grill to 'Cook Babies'- FOXNews.com

Posted using ShareThis

"The Web site for department store giant Sears offered a gruesome sales pitch Thursday — a grill that could "cook babies" and be used to roast body parts."

I Want to Strangle You: Slashed Tire Nightmare

2009-08-06T17:19:00.012-04:00

I am so pissed off right now I could spit sparks. I have been waiting to tell this story and finally have the time. Some busybody (get the kids out of the room) fucknuckle called the police and complained that my trailer was on the street unhitched. And the police came and said it had to be moved. It was parked hours from where I live and no one contacted me directly. I actually found out that my pit was about to be towed second-hand through a friend. And, apparently, it had a flat tire.

To be clear, it was in front of my father's house in Long Island. Ever since my mother passed away and my professional life got more busy, the house has seen fewer and fewer visits. The pit had been there for years (on and off, but mostly on when I wasn't catering) and no one had ever had a problem with it. In the most recent weeks, the level of complaint and uproar skyrocketed. Complaints have ranged from "it's an eyesore" to "I nearly walked into it in the dark walking my dog at night." Get a flashlight. The neighbors across the street say that they nearly backed into it when coming out of their driveway. I would've moved it if I had known that.

When I finally had the opportunity to get to the pit with the Wife and the car (remember, it was parked hours from where I live and my days off are days she usually works), I find out that it is not merely a flat tire. Someone slashed it. A clean, inch-long gap in the side of the tire. Since it is a trailer tire, most people don't have what I need on hand and I couldn't get anyone to tow it-- so I had to put it up with a jack, stack wood underneath it and get the tire off...and wait for the tire to come in and get put on the wheel and re-attached to the pit, fucking up the minimal free time I have at all, let alone with the wife and making me late for work.... All-in-all, crap....I have a cell phone pic of her jacked up Jethro style on the logs with my cell phone....I can't email it, but I have to get it posted.

Oh, what a night: Has it really been a month?

2009-08-04T10:47:00.003-04:00

So, I have sorely neglected you, my friends and faithful. For that, I am sorry.

Life has been a strong current recently, and like a furtive Sockeye, I am trying to make my way. Work has been priority number one and, though I am old, out of shape and tired, has been an amazing experience. Working @ RUB with Scott and the other cooks is a tremendously great opportunity-- I've learned so much in such a short time.

Here're some pulled pork spring rolls that I made the other night....more on this to come.

I Hear Them All: Old Crow Medicine Show

2009-07-07T10:40:00.002-04:00

Donde Esta La Bisteca?: Ray Lampe Cooks Beef

2009-06-22T13:25:00.001-04:00

Smokestack Lightening: Memphis BBQ

2009-06-21T11:08:00.000-04:00

Love & Mercy: Brian Wilson

2009-06-11T14:31:00.001-04:00

The Night Chicago Died

2009-06-07T08:47:00.003-04:00

A quick look at eating in the Windy City courtesy of HollyEats.com. Some friends will be there soon, and I'm jealous!

Holly Eats The Midwest

Dancing in the Moonlite: Moonlite Inn, Owensboro, KY

2009-06-06T13:23:00.001-04:00

New Kid Revival: xoxo, panda and Leaves of Grass

2009-06-04T13:43:00.001-04:00

A Tear Stained Letter: R.I.P. Lois

2009-05-30T13:08:00.003-04:00

We had to put our cat to sleep. She was my friend and family member for 17 years. She was with me through ups and downs and lived every bit of her 9 lives. I brought her home at 2 weeks old and she stayed very much that kitten throughout her life. I met her when I was in college-- at the pet store I went to give her back to the store clerk and she wouldn't let got of my shirt. "I guess I'll take her," I said.

Anyone that knows us knows how much we loved Lois. She was our joy and we pampered her like you wouldn't believe. A reader of this blog probably saw plenty of pictures of our kitty.

We treated her for kidney disease for well over a year and it was a very difficult year. Despite knowing the end was near, we still couldn't believe it when the moment came.

Opus 40: The Bubba Keg Has Landed

2009-05-07T13:37:00.027-04:00

In the last few months there has been an astounding number of reviews and mentions of the new Bubba Keg convection smoker. Just about every BBQ-related blogger and writer that I know has used one of these things, so I was excited when I stumbled across an old email that I had missed from them offering me the chance to review one.

Top and bottom vents. Wheels left off to make it harder to steal.

For those that are unfamiliar, the Bubba Keg's design is very similar to the classic Kamado-style cookers-- that is, an oval or egg-shaped vertical cooker about 4-feet tall and 20 or so inches across. The inside of the Kamados are ceramic which is a dense, heat and moisture retaining material. A small amount of charcoal goes in the bottom of the egg and above that about 2-feet or so is the grate for the food. They are designed to cook with the lid closed and are super-efficient. There are air vents near the bottom (to stoke the fire) and on the top (to release and help circulate air).

The Bubba Keg looks a bit like R2-D2 with less buttons and lights. It is a modern, lighter take on the original design using two walls of steel with insulation between them to simulate the properties of the ceramic. A gasket on the lid lip helps reduce the leakiness of the seal. Like with the Kamado, there are air vents on the top and near the bottom. The one near the bottom has a little screen to hold in the coals and ashes, which is a nice safety touch. Another nice safety feature is that, thanks to the insulation, the BK doesn't get very hot on the outside, which means if someone bumps it, touches it, they will not get burned. The top and bottom vents can get hot, and care should always be exercised around fire.

Charcoal burns slowly and gradually. The amount in the 1st picture is probably more than you need.

After a few false starts, I finally had a chance to set up the grill behind the building with the eager help of Willie, the building's Super (aka, handyman). This is the first time in the nearly 8 years that I've lived here that I've been given the green light to cook behind the building-- something about the BK (and knowing I'm a professional BBQ cook, I suspect) has Willie's attention. I don't know what it is, but I am consistently plying him with food to maintain the goodwill.

Anyway...back to the action. Putting the thing together was a snap, really, and I'm not the handiest fella in the world. The only thing you need an extra pair of hands for is getting it on the stand and out of the box. It's a little heavy and cumbersome for one person, pretty much. It can be done, but the extra hands really help. For various reasons (security being foremost) I didn't add all the handles, wheels or hardware, but I did put on the front handle with the built in bottle openers, those are essential!

The cooking grate and the top air vent are cast iron, so they need to be treated like any other cast iron pieces. I seasoned her up with Crisco and got the lump burning with a few chunks of Mesquite, which was all I had on hand.

Getting the fire going is the same as with any grill except this thing requires very little charcoal-- about 1.5 pounds is plenty to get started, or two or three fist-sized piles. With all the vents wide open and the charcoal burning well, it took only a moment or two to get up to 200 degrees, which is where I chose to start making my adjustments to the vents.

If you wait much longer it will get away from you, if you are shooting for the low and slow style of cooking. Since it is double-walled and insulated, getting it to cool down is harder than getting it to warm up. If you are looking to sear and/or cook at higher temperatures, let it rise to the 400+ range. Make small adjustments to the top and bottom and you can pretty much dial it in to a temperature you want. One load of charcoal lasts a few good hours. Plus, next time I opened it up to cook, there was enough charcoal to get going again from the last cook.

As far as wood, I found that two to three half--fist sized pieces was plenty, but that's my taste and using a pretty tangy wood-- mesquite. With a fruit wood like peach or apple, maybe you could go heavier.

All in all, after giving her a pretty thorough test with sausages, pork loin, ribs, chicken breasts, chicken leg quarters, burnt ends, potatoes, portobellas, onions, peppers, smoked almonds and more, I can say that everything that has come off the pit has been moist and delicious. Right out of the box, this has been an exceptionally versatile and easy to use piece of equipment. I have to say, I'm very impressed.

The Bubba Keg is available at Home Depot with a retail price tag of $599 and Sam's Club in 30 stores throughout Alabama, Georgia, North and South Carolina and Tennessee is also selling them and at the same price of $599.

And, lastly, here's a tune from Mercury Rev, which should appeal to Beatles, Flaming Lips and T-Rex fans....

Lilly of the Valley: Chris Lilly on grilling pork

2009-05-04T12:17:00.003-04:00

Chris Lilly of Big Bob Gibson Barbecue takes a quick walk through how to cook a few different cuts of pork, from the butt to the tenderloin.

This Just In! The 'Groovy Tunes' playlist got a huge infusion of new tunes today from soul to pop and everything in between. The old tunes are there, but the order's been scrambled. Enjoy!

A quick one....

2009-05-01T13:26:00.008-04:00

Here's a family meal platter I made at RUB for the staff at the end of the night.

And...here's some action on my brand new Bubba Keg. I will post more about this wonderful grill/smoker in the next day or so. They were kind enough to send me one to review and I've enjoyed it a ton so far.

Runaway Wind: RUB BBQ's Orange County Chopper Pit

2009-04-24T12:06:00.003-04:00

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.

Go All The Way: Myron Mixon on Whole Hogs

2009-04-23T11:40:00.003-04:00

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.

Ready, Steady, Go: Working at RUB BBQ

2009-04-21T11:40:00.003-04:00

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.

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

Paper Plane: Home snacking

2009-04-15T12:10:00.020-04:00

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

Seasoning:
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.

Hickory Wind: The Big Bob Gibson Story

2009-04-14T10:42:00.003-04:00

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.

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

2009-04-13T11:33:00.002-04:00

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

Volume 2: Babyback & Spare Ribs w/ Chris Marks

2009-04-10T13:34:00.002-04:00

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