hugeinjapan:

Dinner Tonight: Smoke All of the Things edition

Smoked Sirloin Roast, Cognac Jus, Butter-Poached Carrots

Applewood Duck Breast

One of the best things about being home is having access to a Big Green Egg and nearly limitless time to use it. The duck breast was the surprise hit here. It only took about 40 minutes — just enough to cook through the duck, suffuse it with a nice smoke ring and all but melt the fat. 

The sirloin was rolled in sea salt, rosemary, thyme and garlic and cooked over hickory.