What's cooking for Easter?

got a 21 pound raw ham brining in the refrigerator right now. Will be smoking that for Easter, rest of the menue still undecided.

14 LB Wagyu Brisket, cucumber salad, bean casserole, some kind of potato, and who knows what else. Should be a good dinner.

Three racks of Baby Backs, crispy skinned baked potatoes, many pickled and fermented delights plus whatever the guest’s bring.

My butcher does a double smoked Ham. Super. After injecting it with maple syrup. I will heat it up at about 250. Comes out super. Also roasted veggies on the PC 1000

Nothing. Taking family out to a buffet. I've taught 12 classes this year, no cooking for dad.

And the deck is being built too, smoker is disconnected, the grill is disconnected.

Two boneless leg of lamb.

The wife made me buy a ham, but I'm hoping to go by Sam's tomorrow, my stupid buddy(Tim) wants some more of those awesome spares. Bubba sent me some new spices that I got a hankering to try on them/him....LOL!

Found a big batch of Morel Mushrooms...so it looks like I'll have some appetizers, can't wait on that,heck it's been a year coming.

Everyone have a happy and safe Easter, don't forget what it's really about!

A boneless leg of lamb, maybe using a Santa Maria rub.

As mentioned earlier- 20# raw ham.
Brined for a week. Put on the SMO45 this morning. 4 oz applewood. Extremely anxious as will be feeding realtives for the first time since I got the smoker.

A 6 lb top sirloin roast smoked and then finished in a 500 degree oven, much like we've done with prime rib. Using the rub Chef Boy Arnie used on his sirloin tip. Kosher Salt, Black Pepper, garlic Powder and onion powder. Cherry wood.

quote:

Originally posted by Que'n RN:
As mentioned earlier- 20# raw ham.
Brined for a week. Put on the SMO45 this morning. 4 oz applewood. Extremely anxious as will be feeding realtives for the first time since I got the smoker.

Looks nice, would love to see finished pictures!!

Was planning on a beef tenderloin but they were $9/lb and I didn't have an extra $100 laying around to feed the crowd. Sigh. Went with an eye-of-round roast that I know I can make tender, juicy, flavorful, that all will enjoy. Will probably smoke for a bit then finish in a high-heat oven.

Doing a 12 lb spatchcocked turkey and a 2 lb rack of lamb. Having 2 Smokettes makes life easy

quote:

Originally posted by Que'n RN:
got a 21 pound raw ham brining in the refrigerator right now. Will be smoking that for Easter, rest of the menue still undecided.

Not quite a catastrophy, but not the best.

A lot of learnings re: a "raw" ham.
Looked delicious going in the smoker- came ou looking even better.

HUGE problem- only about 1/3 of the pork got brined so I ended up with 1/3 ham, 2/3 roast pork. Both were delicious.

Brined the pork with the skin on- next time I'll remove that- should have brined a couple days longer, but I was out of time- planning ahead is important.

Cooked a little faster than anticipated- 225 degree smoker temp. Ended up at 150 degrees after 10 hours (I was planning on 180 degrees but it seemed like it was going to burn way before that. FTC overnight then foiled and reheated up to 180 degrees on Easter.

Family still loved it so it wasn't a complete failure. Ham leftovers will go to ham and beans. Roast pork done enough for pulled pork-
will make some great BBQ pork sandwiches, gave some to my daughter for the same. Dogs loved the fat (didn't give them too much, but they drooled worse than Pavlov's dog waiting for it.

Hope everybody had a blessed and happy Easter.

another view

quote:

HUGE problem- only about 1/3 of the pork got brined so I ended up with 1/3 ham, 2/3 roast pork. Both were delicious.

Brined the pork with the skin on- next time I'll remove that- should have brined a couple days longer, but I was out of time- planning ahead is important.

I would inject your brine/cure, when I make canadian bacon out of pork loin I brine/cure for 14 to 16 days. Also, I would cook at 195 to no more than 150 or even 145, temp will coast up on piece that big. I would pull at the lower temp so that it would not dry out. Looks good though!