9 Hour, 200 Degree Beef Brisket…
Look at the dog in the background:
A quarter-inch bark of supreme love coats the exterior.
Look at that face:
Gravy: hand-made with pureed mushrooms for added flavor.
Fried Cheese. Look:
With a bouquet of macaroni salad from Amy’s kitchen.
And a fresh tossed salad topped with fried parmesan chips.
Don’t get any better than that.
Learn fast, they do, these padawan learners.
Fresh from Uncle Scott: Smoked Pork Ribs on the Big Green Egg.
The early stages:
Rack ’em and stack ’em using my Father’s special rack.
After 6 hours, they emerge- Glistening.
The force is strong with this one.
Holiday FEASTS!
The feast: 8 pounds of rib eye steaks, thai chicken breasts, soy-rizo patties.
On someone else’s smoker.
Tastes even better.
Plus, it was really dark. So that was fun. We told scary stories.
Next feast? World Cup Finals.
Back down at uncle Brettskie’s we massage our meat. Extra points for the sanitary gloves.
David is very pleased to have yet another BBQ at his fingertips.
Look! See! Meat! German Kielbasa and steak tips. Marinated in Italian salad dressing, salt, pepper. THE FULL SMORGASBORD (Go Germany!)
“How the fuck do I turn it off”
Then we went meat shopping. Costco, we love you.
A holiday of feasts well done:
Got a little bit of everything today…starting with a sheet of 50:50 lamb beef burgers for the BARBIE.
Be sure to tend the egg. Love and Care.
Let ‘er sit and crank it up to 500 F.
On the menu we have boneless chicken breasts (for the cat and dog), beef tri-tip and lamb popsicles. And for a side: double stuffed, twice baked (artery-clogging) potatoes. 
The master slices lovingly.
How’s that for a spread?
Next up: BATTLE OF THE LASAGNAS
The contestants: Caramelized Onion Herb Ricotta versus Double Bacon Mushroom MEAT.
And a battle it was.
I think everyone is a winner.
Oh, and we even have a guest post from Young Padawan himself: Pulled Pork on the Big Green Egg-
Today is Saturday. Sunday came early. BITCH.
Frig the grass.
Let’s do some smokin’.
Out of the garden, perfection.
Tenderly stacking and racking.
And this, for motivation.
Pork ribs. Joe’s special seasoning mixed with a little Emeril’s essence. Overnight so it’s embedded in the thick outer bark.
You need dental floss to come out clean…on the other side…at the table….rackem and stackem and rackem.
Rib smakin good.
Left on the smoker at 200 for 3 hours. Painstaking hours. Waiting. Sucks.
Mouthwatering anticipation. 
Off to the side show…macaroni salad (FARFALLE!)…baked beans…
Baked beans: secret ingredient- PINEAPPLE. MOLASSES. APPLE CIDER VINEGAR. GARLIC OUT DE YING YANG. PEPPAS. ONIONS.
DAYTIME RAVE.
PILE. WITH VEGGIE SAUSAGE RUINING IT.
A TRUE SELFIE. Shit eating GRIN. SELFIE. BUT FIRST LEMME SMOKE SOME RIBS.
Coconut white chocolate cupcakes with toasted coconut frosting.
MY PADAWAN LEARNER is learning.
DRUMROLLLLLLL PLLEAAASE:
stuffed tomatoes
BLT salad
grilled corn
and a frozen chocolate banana on a popsicle stick
tina liked the popsicle
And to think, the man takes photographs for a living
CORNED Beef brisket…scott tucker style. Padawan learner.
An all day affair. This one will make your mouth water.
See that sheen? The glisteningly moist tender beef brisket?
Father started with a treatment of Joe Valdez’s special seasoning the day before. We love you Joe.
Left to fester all night. Even the dog was excited.
Then Father prepared the smoker with lump charcoal. And soaked apple wood chips for 24 hours in water.
Smoker to 700 degrees, then lowered to 300…then 200 degrees. Then in goes the meat.
Make sure you’ve got a tray underneath with ~2 quarts of water, beef oxxo cube and a little bit of beef broth.
At 2pm Father took the beef off the smoker and placed it in a tin foil pan with 1 stout beer. Left to fester again on the smoker until 5pm, covered. Then removed and let stand. Stand by me baby.
Opened all the vents and placed the veggie-roasting pan on the Egg to get nice and hot. Smoked the olive oil and balsamic vinegar-covered potatoes for 40 minutes.
Then switched the potatoes for the mixed vegetable medley.
Roast, roast, roast.
The master slices his creation.
With coconut pecan fudge brownies to finish…
Boy oh boy what a week it has been.
Let’s begin with the beef brisket. 
Shredded, lovingly, for the ultimate beef brisket sandwiches.
Coated in a special vinegar, bbq-based sauce.
Toasted roll, lots of beef.
Accompanied by macaroni salad topped with caesar salad dressing.
Next, spaghetti sauce from the gods.
Yes, that pot was full to the top.
Pepperoni mushrooms? Sure, why not.
And then, of course, the smoked chicken.
Butterized and bbqed.
Plump morsels.
No home away from home would be complete without its own Big Green Egg.
And so, my father christens his adopted child:
With Ribs. Lots of Ribs.
That’s what Uncle B calls a success right there.
Still room for a side of spaghetti and meat BALLS?
The new Egg top and gasket arrived last week and my father decided to smoke EVERYTHING.
To begin, there were ribs. The best ribs he’s ever ATE.
Just unbelievably moist and succulent. Baby rays rib sauce taken to the nth degree (doctored by the doc himself).
Served with Pop’s coleslaw (extra malted vinegar) and creamy potato salad.
Next, beef brisket marinated for 24 hours in the outside fridge (Ha). Started the Egg at 6pm on Saturday and put the massive, massive brisket on at 9pm.
Took it off at 7am on Sunday morning. Cooked to perfection.
Put baked beans on at 7am and cooked them until we were ready to eat that night.
Smoked. To. Perfection.
Now, rest, baby, rest.
Served with potato croquettes and coconut gravy.
Garlic infused, smoked pork roast with DOCtored up Baby Ray’s BBQ sauce.
Topped with caramelized Bermuda onions.
Sprinkled with fresh garlic chives.
Served with fried polenta layered between tomatoes, mozzarella and slices of parmesan. Drizzled with balsamic vinegar.
