Oh, it was a good day.
Bright and early, my Father decides to move his Big Green Egg into the warm sun.
Everyone is very patient for dinner, even Big Ball, the cat.
And SOJA, the one-track-mind dog.
Finally, the smoking is complete.
Laying it to rest, for an hour:
Then- surprise!
Let the carving begin.
On the side we have creamy coconut rice and Asian coleslaw.
And gravy. Don’t forget the gravy.
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
Here’s what’s on today’s agenda: RIBS
Father prepares happily, despite the rain.
He’s using this handy little rack thing to hold everything up as it is caressed by the smoke.
All of a sudden, Father yells “Come here, QUICK!!”
What does he want to show me? The huge amount of smoke emanating from the BGE.
Ha ha. Who has a face full of smoke now??
He pulls them apart and coats with love:
Next Week…cat?
Assembly time:
Love him.
Final Plate:
Don’t forget the Pineapple Upside Down Cake
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.
Sirloin strip steaks…with molasses infused garlic sauce.
BBQed for 4 minutes per side @ 700 degrees.
Served with a side of STUFFED MUSHROOM topped CHEESY ORZO.
ORZGASMIC
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?
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.
