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.
Shit! I forgot to soak my wood!
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.
I think tonight I’m going to start the BBQ so that she’s all ready to go tomorrow morning!
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:
Thick slabs of bacon wrapped in Bermuda lettuce, onion and tomatoes.
Wrap your mouth around that baby.