Where the pork Hhahah!
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Pork Roast again ….
Category: Pork
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Pork Shoulder
Stage one ……..this is just a tease !
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Pork babyback ribs & Super Bowl
Pork babyback ribs
Mouthwatering….
Basted in vinegar and BBQ sauce
4-5 hours at 200 degrees
I think he likes what he sees
Broke them into individual ribs…let smoke…
He doesn’t share. Oh, and sexy new wings for the Egg made out of PVC board and sanded to perfection.
How’s that look?
The full Super Bowl spread (for 2):
I guess he doesn’t like tofu cubes?
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Pork Shoulder – 10 lbs – Love
On the Big Green Egg for 10 hours.
Look at the baby. Sitting there all nice and pretty.
So excited. So happy.
Also on the menu: homemade baked beans. With molasses, vegetables, pineapple.
At last, time to unwrap the baby.
Best presents come in tin foil packages.
For the last 3 hours, he wrapped it up to hold in all the juices and keep it moist.
Outer char. Inner tender. Almost fell apart while unwrapping the tin foil.
There’s a sight.
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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Guest Post: Padawan Learner
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.
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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-
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.
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… 
Guest Post! This one’s from Chris Y Meek, Baxter Springs, Kansas
Pork Tenderloin…
Cooked on a rotisserie on a cast iron Cook-N-Kettle.
Delicious.