Easter meal plans?

M-I-L is doing a traditional ham.. and I'm smoking a 12# turkey.. should make a nice combo.. along with other fixins.. I know I'm also going to do a big batch of ABT's stuffed with a pate made from some leftover smoked butt and cream cheese.. maybe some with smoked tuna too.

Hi.

We have eggs, So, we are having eggs! Deviled, in sandwiches, and however else I can think to get rid of them! I'd try smoking them if the unit was here!

Happy Spring Everyone!
Kate

Back when the kids were in the 4H rabbit program we used to have a tradition of eating the bunny for Easter.

Tomorrow I'm cooking up 100# of pork sausage at church for our Sunrise Service.

Leg of Lamb and Ham for Easter Dinner.

Remember the reason for the season, Roger

since it has rained so much here we are getting webbed feet and firing up the old bullet is out of the question we are doing a change up.
using the pizza dough recipe they have in smoke and spice and peggy's big cast iron skillet to make a chicago deep dish pizza.
the only 3 things i still miss living down here are hot dogs ,deep dish pizza and sprint cars lol.
hope everyone has a good easter
jack

I bought a 5-rib standing rib roast that I plan to slow roast in my CS. Fresh asparagus, au gratin potatoes, salad and hot rolls ought to finish it off. Happy Lord�s day to everyone�..

Happy Easter everyone!

We're heading to my SIL's place this morning for brunch and then to my parent's place later for dinner, so no cooking for me! I did make 12 lbs of polish sausage last night but we won't eat any of it until Tuesday.

Hey Jack... You can order Chicago pizza to be delivered to your door from Lou Malnati's! My favorite!

http://www.tastesofchicago.com/

Well, I started off brining 2 whole loins last Saturday. Put them in the smoker yesterday and took them out at 6:45 today (Easter morning)when they reached 153 degrees.
Foiled till about 12:00 when we slathered with pure maple syrup, rewrapped in foil and put in a 350 degree oven until everyone arrived at 2:00.

It turned out moist and tastey. Especially when made in a sandwich topped with pepperjack cheese and mayo!

Also processed 20 lbs. of summer sausage yesterday. Let it cure overnight while the ham was smoking. When the ham came out, the summer sausage went in. Just got finished with that about an hour ago.

Now I'm beat and I'm gonna settle down for a long post winter's nap!

Happy Easter all.

The boy and I had 2 nice little bunnies for dinner. The wife and girl won't eat any such and ate vegetarian. Pretty much all ya gotta do to em is salt and pepper em and put em in on 225 for 3.5 hours. I used apple heartwood this time, sometimes I use muscadine. Ya gotta break the backs so they will lay flat on their belly. They ended up about 2 pounds apiece, finished. Saaalute!

Our first rib roast in our CS was delicious. Followed Stuart�s suggestions as to time, temp, etc., and it was perfect. Coated it liberally with sea-salt and coarse black pepper and tied it back to the bone before cooking. The only thing I did differently was to insert 4-5 cloves of garlic deep into the heart of the roast at different places. Popped it into my gas grill on high temp for 15 minutes then into a pre-heated CS @ 225. I also used one small chunk of pecan just for a little added flavor.

Came up to 115 fairly quickly and I began to wonder if it�d be done before it should be. I reduced the temp to about 125, and saw the internal temp continue to climb to 140 where it held nicely. When it started to drop off I increased the temp back to 150 +/- and successfully held the internal temp at 140 for 4 hours.

The end pieces and those closest to them were medium/medium rare and the heart was medium rare/rare. So, everyone had the cut they wanted.

I�ve had prime-rib in at least 20 states and a couple foreign countries, and I don�t remember any being any better than this.

Hope everyone enjoyed their Easter weekend�..

arkansasQer

We did "Frenched" lamb roast over indirect heat on a Weber.

They look basically like a rack of ribs. We had about 8 of them going.

Exceedingly good, if pricey.

I got a deal on Outback Steak House off bone prime rib rejects. They refuse anything over 14 lbs. Stuffed a 15.8 lber in the CS. Perfect with all the trimmings!

We had pulled pork BBQ, about 8 halved (16 sides) of roasted cornish game hens, garlic roasted mash potatoes, mushroom gravy and asparagus sir-fry w/ ginger.....Hmmmm good!! Almost forgot, we also had home made KFC Cole Slaw.....from TopSecretRecipes.com

In two weeks we'll all be at the Lake house where we'll begin with a beef injected brisket and another BUTT!!!!

Did the following for Easter.....

1. Brined, glazed, and smoked a large king salmon filet.
2. Smoked a pre-cooked (pre-smoked) ham. Applied a glaze 4 times starting midway through the smoke.
3. Rotesserie cooked a boneless leg of lamb that was painted with a paste made of garlic, anchovies, rosemary, and olive oil.

All came out great. Something to please everyone.