Passover 2023 the cook starts this weekend


 
Brett-EDH

Brett-EDH

TVWBB Hall of Fame
Hard to believe a year has gone by so quickly.

We’re hosting 20-24 people over two nights for Passover Seder.

I’m thinking of smoking two 12-14# briskets, one for each night and making the assorted side dishes.

So hang on and enjoy the ride. I’ll post here as this all comes together for the first Seder on April 5th.
 
Last edited by a moderator:
Bought two briskets today and two racks of lamb. I'll post these pics in a bit.

Going to round up the briskets by reducing that skinny flap on the flat. That'll get into a baggie for burger grind down the road.

Figuring I'll cut off around 1 to 1.5# max per brisket on a gentle trim. Since they're Prime, I need that fat cap to keep it moist for the wrap so baby bastes in his beef juices from 171F to the finish line.

Going to go traditional style on these, SP and a dash of gran garlic. Figuring I'll start these early and runtime will be 8-9 hours start to finish. I don't think I'll need to do an overnight on these due to size.

The lamb racks will be for later during Passover. Those will be a nice salt, black pepper and rosemary dust on a heavy coating. There's something special about rack of lamb. It's a top dish in my house.

Still dialing in my menu which should be done by tomorrow. First cook will be 70 hard boiled eggs on Sunday.
 
Steve Hoch said:
What are you doing with the eggs?
Click to expand...
One egg goes on the Seder plate.

1680400441618.jpeg

16-18 eggs each night of the Seders (reading of the story of Passover) as some people will eat two. So that’s 36 more.

Chicken liver patè which will take 20-24. So that’s around 60 accounted for.

Then I’ll make egg salad as an appetizer for the meal. I’ll likely have to hard boil another 20. So thinking 80-85 to start.

Then I’ll need 6 for matzo balls for soup.

And 4-5 in the potato kugel.

I see going through around 120 eggs in less than a week. Passover usually takes this many.
 
Last edited:
Local market had fresh horseradish. Really nice pieces. I love making this fresh. Clear your brain hot when it’s made.

1680400964517.jpeg

Horseradish ground in food processor
1:1 water and vinegar
Pinch of salt
Pinch of sugar

Only add the liquids after the grated horseradish has fully bloomed. If you add the liquids too soon, no heat from the radish.
 
Spent 3 hours yesterday cleaning the cooktop, hood and grease grates. Let the cook begin!

1680574083382.jpeg

80 HB eggs coming up.

1680574164866.jpeg

Just shy of 2# of cleaned chicken livers for pâté.

1680575165977.jpeg

80 eggs a boiling

1680575644975.jpeg

6 chopped onions sautéed

1680581521141.jpeg

Chicken liver paté coming up. Cooked in a little oil, water and SP.

1680581890448.jpeg

Cooked and cooling. Will run this through the food processor tomorrow and then add in 20-24 HB eggs.

1680583454022.jpeg
 
Last edited:
You must log in or register to reply here.

 

Back
Top