Hamilton Puts 13th Season on the Front Burner Published: 06-19-07 By Randy Lange Editor-in-Chief Bobby Hamilton will turn 36 in two weeks, but he still can cook. "Glenn Foley had a recipe book when he was here," the ageless defensive end said, recalling the charity venture of the Jets' red-headed quarterback of the late Nineties. "All the players put their recipes in, and I had my deep-fried turkey recipe. It's a great feeling to have one of those in a book like that." Especially tasty for Hamilton, who's a bit of a chef in his spare time. A friend of his opened Mike's Kitchen in Homestead, Fla., and "Dawg" jumped in as a partner. Hamilton also specializes in serving up soul food and seafood, such as fish gumbo, crab legs and crawfish ? "I do it all," he said.. "That's my goal for the future," he said of becoming a restaurateur. "But right now I'm glad to have one thing, and whatever happens out there happens." Hamilton had just finished the Friday morning practice "out there" at last week's full-squad minicamp and he's still holding his own. Late in the session, he flashed on a pass rush in which he beat his man and hurried a Kellen Clemens pass that CB Drew Coleman nearly picked off. "I always try to compete and compete," Hamilton said. "Shaun Ellis and the guys, they jump me and call me 'Old Man' and all that stuff, but I don't let it faze me. I just know the game and I want to do whatever I can do to help the team out, whatever my role is." As Green & White fans scan the menu at DE, with the additions of Kenyon Coleman, David Bowens and Michael Haynes, they shouldn't forget that helping of Hamilton. Yes, he was released this off-season, but that was only so the club could sign him to a restructured contract. Yes, he's entering his 13th season as an NFL role player, but he still understands that role well. "You've got to come in prepared every year," he said, reminiscing about his career, which started with Seattle in 1994 and has made five stops with four teams. "When I came in, the guys in the league were big and fast. Now they're getting faster and faster. You've got 300 pounds running 4.6, 4.7, 4.8. It's just the way you prepare yourself in the off-season. I'm glad I got a chance to come into a good program like the Jets, surround myself with young guys and keep myself young." Some observers may doubt how much oil Bobby has left in the fryer. Yet remember that while Hamilton has had experience in head coach Eric Mangini's 3-4 system in his first stop with the Jets and in his tenure at New England, he returned to the scheme late last summer ? in a trade with the Raiders on the night the Jets were finishing up their preseason against Philadelphia. "I came to the Jets at the last minute," he said. "I had some wonderful years in Oakland, but I feel like I wasn't prepared like I was supposed to be, and I'm just glad the Jets gave me another opportunity to come here, prepare myself and show these guys I've still got the love for the game, I've still got the feeling for the game." There's a long time until the Sept. 9 opener against the Patriots, but Hamilton looks like he's on schedule to be ready for his first Mangini training camp and beyond. Putting it another way, last Thanksgiving Hamilton prepared a couple of deep-fried turkeys for players and coaches in the parking lot between the dining area and the upper grass field at the Jets' training complex. This Turkey Day, he's planning to accompany the Jets to Dallas not as a caterer but as a competitor. "I know what it takes," he said, "to get ready for each Sunday." Not to mention every fourth Thursday in November.
