It must be some sort of male fantasy.
After a long night's slumber, one awakens to find a smoker filled with delicious meats ready for the eating. Some, like the ribs, are ready for morning chow. Others, like the turkeys, are almost ready. And yet more meats, such as the Kalua Pig and Monster Brisket, will be ready in several hours.
There's so much effort put into starting up the smoker that it seemed a darn shame to only smoke a couple of birds. The Fast Eddy FEC 100 smoker has so much more room available that it seems very un-Christian to smoke it almost empty. This prompted an evening trip to the local supermarket to pick up the aforementioned ribs and pork shoulder picnic.
Perhaps it's due to my desire for simplicity, or perhaps I'm just being unimaginative and lazy, but I chose some very simple preparations for last night's meat load. The turkeys received a rubbing of sea salt, ground black pepper, ground thyme and rosemary. Both the Monster Brisket and ribs received the Ono Grill's Hines Spro Rub and Pig Powder, respectively. And the pork shoulder picnic received a serious lomi lomi of Ala'e Salt, garlic, one ti leaf and wrapped in banana leaves that will transform it into that Hawaiian staple known as Kalua Pig.
All this meat, along with a good helping of steamed white rice, promises to make for a delicious Turkey Day meal.
But the best part of waking up today were the ribs that I stashed in the smoker strictly for today's breakfast...