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?
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.
Doesn’t this just make your mouth water?
Pork smoke (bone in) and kielbasa on the Big Green Egg.
Smoke to the MAX.
Ran out of meat. Have to smoke the dog.
Just Kidding.
Not.
Pork Chops BBQed in Baby-Back rib sauce. With a side of Gruyere stuffed mushrooms and baked mashed potato cupcakes.
Smoked Pork Chop Roast (20″ or 12 Ribs)…Smoked by your one and only Big Green Egg Master.
And those are homemade onion rings. Be jealous.
Looks so good you probably didn’t notice the missing cherry!
Sadly, no, not a product of the BIG GREEN EGG.
Next time.
Everyone likes big burgers. My father loves big burgers. He also loves his Big Green Egg BBQ. Thus, this behemoth was born.
Two lamb & beef patties, two slices of Bermuda tomatoes, two slices of provolone and a glob of caramelized Bermuda onions. Plus a fresh Cake Shop bun.
What was better than the burger? Watching my father try to eat it.