Had the family over for Easter dinner tonight, its been WAY too long since I dug the Performer out from under all the snow. I don't think I've done anything on a Weber since before Christmas when I smoked my bacon because there's been 3 feet of snow on my back deck since then.
I started my afternoon making some bruschetta for a starter.
Trimmed and rubbed an 8 pound prime rib roast with Fleur de Sel and fresh cracked black pepper.
Rubbed some leg of lamb pieces with salt, pepper, garlic and rosemary.
Got em on the Performer for a reverse sear with Maple Leaf Briquettes and Jack Daniels Oak chips for smoke.
My usual BBQ Jedi prayed to the BBQ gods to hold off the forecasted snow for as long as possible.
Lamb came off first at 140 degrees, the was rested for 20 minutes.
Finally the prime rib came off at 130 degrees for its own rest.
No plated pics because we had a house full of people to feed, but sides were scalloped potatoes and Brussel sprouts with bacon, and then homemade apple, lemon meringue and coconut cream were served for dessert.
Happy Easter Everyone!!
I started my afternoon making some bruschetta for a starter.
Trimmed and rubbed an 8 pound prime rib roast with Fleur de Sel and fresh cracked black pepper.
Rubbed some leg of lamb pieces with salt, pepper, garlic and rosemary.
Got em on the Performer for a reverse sear with Maple Leaf Briquettes and Jack Daniels Oak chips for smoke.
My usual BBQ Jedi prayed to the BBQ gods to hold off the forecasted snow for as long as possible.
Lamb came off first at 140 degrees, the was rested for 20 minutes.
Finally the prime rib came off at 130 degrees for its own rest.
No plated pics because we had a house full of people to feed, but sides were scalloped potatoes and Brussel sprouts with bacon, and then homemade apple, lemon meringue and coconut cream were served for dessert.
Happy Easter Everyone!!
