Finally- the pizza stone in use! Success!
Handmade, kneaded, loved: dough. Let rise for 3 hours until puffy and soft.
Pizzas on the stone…topped with onion, bell pepper, chorizo (also smoked), tomato and fresh basil from the garden.
And cheese. Lots of Cheese.
The final product:
The beginning:
A gentle unwrapping…of a massive MEAT LOG.
Drenched in a special dressing (can’t tell you, I’d have to kill you)
Top Round Roast smoked with apple wood.
Coated with a blend of herbs and spices from Kansas and seared at 800°F.
More sauce…
Now for sides: Basil, Olive, Tomato Salad, Blue cheese bacon mashed potato cups and Brazilian Cheese Puffs with Tapioca Flour and Cheddar
The centerpiece:
And for dessert: Banana Pineapple upside down cake!
24 hour marinade…can’t tell you, would have to kill you…
SMOKED: The Before Shots
The first sneak peek:
Look at that beautiful beast….
Checking in:
As the smell starts to waft into the neighbor’s yard…
Perfection. Pork Loin Roast on the Big Green Egg. SMOKED.
Vindaloo encrusted Pork Loin from the Mouth of the Big Green Egg.
Let your mouth water… 
Stay tuned. Tomorrow is lamb day.
And if it doesn’t stop raining, I’ll just have to bring the Big Green Egg inside.
Ribs on the Lonely Wet Egg…
With a side of fresh leaves and potato salad.
Because all great things have to start somewhere…
Another great Sunday.
Hours of love. In the rain.
With a Bermuda Made Portuguese sausage medley…
Coaxed through the flames for 6 hours. Coated with a spashul sauce from the gods.
After a day’s work…
Look at that technique. Warning, veggie burger in close proximity:
Why bother with sides? Oh wait, there’s stuffed mushrooms…
Bon Voyage. Off to Big Green Egg Heaven we goooo
The temperature is highest near the back hinge of your egg. Make sure to rotate and flip, adding sauce over time to caramelize and build flavor.
Pictured above: babyback ribs with a side of Rum and Coke (again). That first sip. MMMM.
All great smoked meat starts with early-morning-bathrobe-tending. It is essential.
Cover gently with tin foil. Like you would a child before bed.
Meanwhile, bake a rum cake. Or, even better, get someone else (*cough*) to bake one for you:
Once house smells like rum, take the cake for a walk.
And, 6 hours later:
Big Green Egg Love. Spashul BBQ rub. She tastes.
The first guest post on Shit My Father Smokes…welcome Scott!!
He smoked a beautiful roast prime rib on his Big Green Egg:
Anchovies, lemon Zest and olive oil marinade…
Rosemary & Garlic to coat
“It is smelling VELL right now!!”
With a side of roasted beets for some extra color.
Next on the menu Scott?