Slow Smoke BBQ 2.0

Theory meet practice. Much thought has gone into this device, my backyard slow smoking mechanism. The heat retention and radiant nature of the terra cotta pot, the high smoldering temperature of natural hardwood charcoal, the high tech application of my duel read probe thermometer and a pot full of soaked cherry chips and chunks. It all comes together into a perfect days smoke. 

A Labor of Love - BBQ

For many years of my life I have proclaimed my love of the gastro-genre BBQ, in recent years I discovered that what I thought was BBQ was in truth not BBQ, that proper diction would indicate that I loved grilling, steaks, burgers, what have you. The truth was that I had never actually BBQ'd. Until now. What I'm calling Operation Backyard Smoker 1.0 I consider a great success. The flavors imparted into this pork after hours of exposure to heat and cherry smoke are well beyond your expectation, the depth of cherry smoke, the colors and scents inspire passion and fury in the heart of those who know. This is the sight of true BBQ.

Australian BBQ pt 1.

My adventures recently took me to the land down under. The great country/continent of Australia. Perth, a city on the western side to be specific. I was fortunate enough to go at an important time during their sport season, the AFL [Australian Football League] Grand Final. The gruesome details of Australian Football or "footie" aside, the BBQs had in honor of its greatest day are the stuff of legend. Above you see an asortment of sausage, lamb and beef mushroom, as well as lamb chops and scotch fillets of beef (a cut I've never heard of but prominent down under). Oddly enough (or not) I was put (put myself) in charge of the BBQ and it was a feast. The beef mushroom sausage was my favorite, their smooth texture and rich mushroom flavors won the day. The game was a tie.

ISO 320
21mm
f/4.5
1/30 sec

Ribs. I eated them. Again.

Ribs ribs ribs. I like ribs. They taste good in my mouth. Above we have some super savory pork ribs, with a south western rub, a apple vinegar basting and sweet BBQsauce, these babies fell right off the bone and into your mouth! Below them you see their bovine brethren, beef ribs, seasoned with kosher salts and fresh ground pepper in a sweet and spicy combination of BBQ sauce. Ribs are good. I eated them.

ISO 1250
29mm
5/5.0
1/160 sec

New York Steak

Steak. To be perfectly honest, I'm not sure if this counts as more of a steak or a roast because of its size and the way it is served, however I do know that the cut of beef would be New York Steak if we were to cut steaks out of it so thats what it is. Steak. I want it, in my mouth, right now. mmmmmhgph.

ISO 400
50mm
f/2.2 f/2.8 resp.
1/2000sec 1/60 sec resp.

The 4th of July

The 4th of July, Independence Day, National BBQ and Blow stuff up for America day. I love America. I love voting, and politics, and speech, and BBQ. Above you will find a Trip Tip, Habenero Chicken Sausage, and Cilantro Lime Serrano Jalapeño Chicken Wings. It was a good day for me, full of food and friends and explosions.

ISO 160

50mm

f/1.4

1/4000 sec

KBBQ at home!

For a long time I have deeply enjoyed a genre of foods known as KBBQ or Korean BBQ. Such establishments commonly have little gas powered BBQs embedded into their dining tables, and provide, for some nominal fee, limitless meats to be grilled therein. Today I did the unthinkable. My mother, God bless her, brought home, presumably from a Korean market, an otherworldly amount of Korean style marinated short ribs. I made them, and sautéed some mushrooms and green onions, and toasted up a baguette. KBBQ! At Home!

ISO 1000
35mm
f/4.0
1/30sec