Smoked paprika

North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.

3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.

Boston butt, 12-hour smoke at 225F, apple wood. Bark is mandatory. Internal temp 203F and a rest in butcher paper makes it pull apart perfectly.

Whole cauliflower roasted in the oven until charred and tender, served over a pool of lemon-tahini. Middle Eastern pantry, zero effort.

No sauce. Heavier on the paprika and cayenne in the rub. Memphis style is smoke and spice without glaze.

Gochujang and sesame in the rub, kimchi slaw instead of coleslaw. The same smoking technique with a Korean BBQ finish.

Indian chaat masala replaces za'atar. Tamarind chutney and mint instead of tahini. Completely different but equally correct.

Finish smoked thighs with a hot sauce and butter glaze instead of the white sauce. Best of both worlds.

Harissa and brown butter replace tahini. More heat, more richness, more depth. Still roasted whole.

Gochujang and soy sauce glaze replaces BBQ sauce in the final phase. Serve with pickled daikon and steamed rice.

Tomatillos, green chiles, and spinach replace the tomato base. Topped with avocado and cotija. The verde version has its own identity.

Pan-fried halloumi cubes instead of eggs. Unexpected, totally vegan-friendly if you want, and much more party-friendly.