Getting some love from the local paper!

Ok, so I had a little ulterior motive for updating my profile...

The Atlanta Journal Constitution has just published a write-up on Jenny's and my weight-loss journey. We're really flattered to be featured in their weekly "success stories" column. We hope that our example can help motivate others to do what most think is impossible, but what in reality is reachable for all of us.

And as an added bonus, they actually let me plug NTSC, which is pretty cool. If you're new to this site, welcome and enjoy the show!

Update - Here's a scan of the actual article (400kb!) if you don't live in Atlanta.

Back to My Roots

Even though I consider this is a food blog first, it's also at it's heart a weight loss blog. Yet for some obscure reason (lost even to me) I've mentally fought the urge to talk about where I came from and to show my "before" picture. Perhaps some part of me didn't want to dwell in the past.

I feel that another part didn't want to do the big reveal until I'd reached my goal weight. I haven't given up hope in reaching this incredible milestone, but I have backed down a bit on my hesitation to expose my former self. As a result, I've posted a more comprehensive "About Me" page.

I've worked so hard these last 18 months to create an air of authenticity in my cooking, writing and photography. I feel like it's a good time to pull the cover off some old memories and parade them around for millions (ok, scores) of people to read.

Enjoy!

Bacon on Demand

A comment left on my most recent post hit me a little closer to home than most. Biggles, the proprietor of one of my all-time favorite blogs, Meathenge, asked if I'd considered adding a sliver of bacon to my smoked chickeny goodness. Eternally vigilant, it's not the first time he's suggested baconing up my poultry, and I respect him for sticking to his guns.

The truth is, I'm ashamed to say, is that we haven't had real honest to goodness bacon in the house in years. In fact, the "fakon" that we normally have in stock is so far from genuine, fatty, smoky goodness that I don't even call it by such a hallowed name.

Let me set the record straight, I LOVE bacon. We simply don't have (real) bacon in our house. It's a shame, but we just wouldn't eat enough of it to finish it before it croaks and has to be thrown out. Those momentary indulgences (10 points for a three medium slices) can get pretty expensive, point-wise.

I've always ranted that the supermarket should sell bacon just like they sell deli meats. You should be able to walk up and say "Kind sir, please give me a quarter pound of hickory smoked, rind on, 1/4" thick" and get it. I know you'd have to have a dedicated machine, or do it in the meat department. Whatever.

Many specialty foods places have such a setup, but in my opinion if I can get olive loaf cut to order at the corner market, I should be able to get bacon anywhere I want to anyhow I'd like it.

I give you exhibit A:

This is the bacon counter at Harrod's Food Court in London (a magical wonderland for any foodie). Notice the incredible selection, the variety. Look how thick some of it is! I want that. A layout like this should be as ubiquitous as trays of ground beef under the fluorescent tubes.

That way, I'd be able to indulge my bacon habit without wasting it or committing myself to 50 laps around the neighborhood. Is that too much to ask?

Man, I need to get back in the kitchen. Seriously, where does this stuff come from?

LBE IV: The last chicken post, maybe

I'm still surprised by how much attention and traffic my little smoker project has drawn over the last year. I can't complain too much, as I've derived tremendous pride and satisfaction from my first gentle steps into the beginnings of a serious BBQ obsession. In response to this, I give you my comprehensive method for preparing smoked chicken in an electric smoker.

A few weeks ago I ended my recount of my Independence Day chicken feast with the promise that I'd follow up with the story of the other pair of birds. After much procrastination, that day has come.

For this occasion, I cooked two beer can chickens and two smoked chickens. The logic was that if I toasted the beer can chickens, I'd have the smoked birds to fall back on. Thankfully, all four birds turned out sensational allowing for a considerable quantity of leftovers for distribution.

I also took this opportunity to pull in all the knowledge gleaned over the last year to perfect my process for smoking chickens. Interestingly, this process starts almost exactly like the beer can chicken in my earlier post.

I begin with several birds. I usually make them 2-3 at a time since it's such an investment in time and materials. I try as hard as I can to make them all exactly the same size (usually 3.5-4.5 pounds) so they take the same time to prepare and cook.

First, I carefully spatchcock all the birds. I'm getting pretty fast with this, and a good pair of shears helps a ton.

I know I've discounted the value of brining the birds before smoking. Now I can say that that's total horsepucky. My issue wasn't whether to brine or not, but how long to brine for. I used the same brine recipe as listed before, and brined the birds for the same hour per pound. This produced a much more dramatic flavor enhancement than my traditional one hour brine. After a cold rinse and pat dry, they're ready for seasoning.

Next, I again reached for my new favorite rub, the Wild Willy's Number Onederful rub from Smoke and Spice. Unlike my beer can chicken, I only applied it under the skin. I toss my chicken skins anyway post-smoke, so seasoning them is of little value. Your results and preferences may vary.

Next is the all-important half hour rest. This allows the rub to work some mojo, and it allows the chicken to warm up a bit before it's trip to the sauna. I know that salmonella may be an issue, but thousands of pros have let the meat rest at room temp before, and they win cash for their chickens. I'm inclined to trust them.

Finally we come to the smoking portion of our preparation. I toss a level pie plate full of hickory chips (soaked for at least an hour), insert the prepped bird (with probe thermometer installed), lid up my LBE and crank up the heat until the temperature reaches 225°. As the smoker comes to temp, I dial down the thermostat to maintain a constant temperature. On this particularly hot July 4th, that ramp-up took a scant 20 minutes.

After that, there is NO LIFTING THE LID until the birds read 180°. There's no need to add more wood. There's plenty of smoke there to do the job. Just relax. Drink a beer and chat with some friends. If you feel like it, check the smoker temp every now and then. It's ok...

Soon, the thermometer will sing and you'll be able to pull your now mahogany birds from the smoker. Now you've managed to pour several hours into these birds, so it's time to wait the last 10 minutes to allow the meat to rest before carving. Don't blow it at the last minute! Your reward will be juicy, succulent birds with a satisfying hit of smoke and some awesome flavor. Good job!

In closing, I think I've taken chicken production in the LBE as far as I can given my limited resources. Perhaps there's more to be gained by experimenting with rubs and different smoking woods, but I feel like this chicken is 95% as good as chicken can be. Any more, and I'd be taking it to contests (if they'd allow electric smokers).

But I don't have time for that. Life is short, and I've got more ambitious plans in store for my little creation. The summer is almost ending, and time is running out...