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.
Doesn’t this just make your mouth water?
Pork smoke (bone in) and kielbasa on the Big Green Egg.
Smoke to the MAX.
Oh, Super Bowl. How I love you.
Pork shoulder: First, coated lovingly with a dry rub seasoning (let stand for 24 hours). Smoked for 10 hours at 200°F over soaked cherry wood chunks.
Once smoked, it’s important to take your pork shoulder for a walk. And have it pose for photos.
Then, shredded and added to a saucepan with BBQ sauce, garlic, onions and apple cider vinegar.
Wing sauce:
1 1/2 cup red devil
3 tablespoons butter
package of Italian Salad Dressing seasoning
2 tablespoons garlic
couple dashes Worcestershire sauce
4 tablesopons lemon juice
1/4-1/2 cup grape jelly
Ribs: BBQ smoked with BBQ sauce rendered down with molasses
Smoked pork chop- 6 hour slow smoke.
Fall off the bone goodness.
Guess what tomorrow is?
Sunday.
And Super Bowl.
Oh boy.
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:
Pork Chops BBQed in Baby-Back rib sauce. With a side of Gruyere stuffed mushrooms and baked mashed potato cupcakes.