He’s at it bright and early. 9am.
Individually slathering and stacking in their own tin foil pouches. 
Another secret concoction is spread on top (shhhh, there’s Apple Juice in there!)
“If you could see what I’m seeing right now…”
Ready to eat? (Don’t forget the big bowl of pasta salad)
Dig in.
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
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.
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.
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?
The new Egg top and gasket arrived last week and my father decided to smoke EVERYTHING.
To begin, there were ribs. The best ribs he’s ever ATE.
Just unbelievably moist and succulent. Baby rays rib sauce taken to the nth degree (doctored by the doc himself).
Served with Pop’s coleslaw (extra malted vinegar) and creamy potato salad.
Next, beef brisket marinated for 24 hours in the outside fridge (Ha). Started the Egg at 6pm on Saturday and put the massive, massive brisket on at 9pm.
Took it off at 7am on Sunday morning. Cooked to perfection.
Put baked beans on at 7am and cooked them until we were ready to eat that night.
Smoked. To. Perfection.
Now, rest, baby, rest.
Served with potato croquettes and coconut gravy.
Ribs on the Lonely Wet Egg…
With a side of fresh leaves and potato salad.
Because all great things have to start somewhere…
Another great Sunday.
Hours of love. In the rain.
With a Bermuda Made Portuguese sausage medley…
Coaxed through the flames for 6 hours. Coated with a spashul sauce from the gods.
After a day’s work…
Look at that technique. Warning, veggie burger in close proximity:
Why bother with sides? Oh wait, there’s stuffed mushrooms…
Bon Voyage. Off to Big Green Egg Heaven we goooo
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.