No KFC here real Deal
Wild rice and Vegetables in a cream sauce
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Category: Chicken
Fresh from the garden: Kale, Cabbage and Bok Choy
Next comes the meat: Deep fried pork chops.
Louisiana Seasonings
And then sides: my Father whips up his creamy mashed potatoes with lots of garlic and sautéed kale.
Add to it a bubbly, cheesy casserole soufflé loaded with thick chunks of cabbage and baby bok choy.
Several weeks ago…
Steak tips – hoisin sauce marinade
2 and a half to 3 slow smoked hours
Ground lamb skewers with southern chili spice
…on a stick
Barbecued chicken
It wasn’t even a Sunday and out came the big green egg.
We were even kind of healthy. Kind of.
Look, see those leaves in the background?
Father was frothing at the bit to show me what was inside.
He carefully turned the chicken while clutching an icy Rum and Coke in the other hand.
The final tablescape: Seasoned chicken topped with pieces of smoked pork belly. Served with a chopped egg summer salad (walnuts, blue cheese, craisins, dressing medley). MMMM.
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Borrowed Eggs Smoke Just as VALL
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:
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The Smorgasbord
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-
A slow all-day drizzle didn’t stop the smoke from gently caressing English chicken thighs. Coated with layer upon layer of a SPASHUL hot sauce & rice wine vinegar marinade.
Charred.
Beautiful.
Followed Chef John’s recipe for the chicken:
Now, on to the burgers:
Hand-formed lamb and beef patties, flipped oh so delicately.
Placed far, far away from the contaminated veggie “burger”/cardboard.
Cake shop buns, slightly grilled on the heat of the Big Green EGG.
Thick sliced Bermuda onion and tomato, fresh out of the garden. Couldn’t figure out how to put kale on there too. Have to keep thinking.
Served with Grannie’s macaroni salad enhanced with sliced water chestnuts and Bermuda carrots.
Look at that physique. 
Happy Sunday.
I almost forgot. For dessert: CRONUTS. Glazed with chocolate and vanilla.
Wanted to take more photos, but they didn’t last long enough.
This is the only one left.
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Savor THESE Juices
Here’s an old classic one for you, from back when I was still just a BIG Green Egg WIRGIN.
Double decker surprise?
Pork shoulder, pork loin roast and jerk chicken (smoked)
225°F …chicken went on last.
Another angle:
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Roasted, Freshly Killed Chickens
Hours off of the farm.
Moist, succulent.