What's on your Easter Menu?

[timothy]

We're doing a double schmoked spiral ham, polish & kraut, mac & cheese, kugela and roadhouse green beans.
Happy Easter everyone!

Tim

 

[Mike Willis]

Barbecuing a pork steak for us to split and Diane is making potato salad and other sides to go along with it. I do the pork steak the way Dad taught me, and Diane is following my Mom's recipe for the potato salad...so it's kind of a family affair!

 

[Clint]

I am planning to fast all day today, it's probably time for me to log out

http://www.enlightened-consciousnes...ee-days-can-regenerate-entire-immune-system1/

I was going to do it yesterday but I had PSB on the mind.

I can smell the PSB everywhere I go

 

[russ olin]

Got a ham going in the new off set. Deb has mashed taters, gravy, corn, deviled eggs with some rolls to top it all off. Oh and some delicious Colorado wine too.

 

[George Bean]

spare ribs, first cook using the heatermeter on the wsm along with the first attempt of Orange Marmalade Sriracha Wings on the kettle.

 

[Bob Correll]

I have a spatchcocked chicken salt brining.
It will go on the 14.5" WSM with lump and Coshell briqs for a hot and fast cook.
corn and bakers for sides.

 

[Stephen R]

We had 22 family and friends for Easter Sunday lunch.

At one point I had six webers in operation
.
1. A 4lb Beef brisket in the WSM-mini
2. 4 big slabs of pork ribs in 18.5 WSM (my first cook with it)
3. A boned leg of lamb, stuffed with pesto and parmesan in the Performer Deluxe
4. 3 big trays of Garlic potatoes heating in the Summit Silver D6 (First use after the restore)
5. A marinated fillet of Atlantic salmon in the Genesis 5000
6. And the SS performer doing excellent work of lighting charcoal...

Lots of fun.

 

[Dwain Pannell]

We did lamb lollipops. They were a big hit.

 

[Ethan G]

I cured a ham out of a pork picnic roast. It was my third attempt and the best one yet. Did a wet cure using pink salt, injected the curing brine and then left the meat submerged in the brine for a week. Smoked it to an internal temp of 165, refrigerated it overnight, then reheated it in the oven. This time I didn't glaze it, and my family liked it even better than the Christmas ham that I glazed with a honey/mustard/brown sugar concoction. Unfortunately I didn't take any pictures, but I seriously recommend getting some Prague powder and doing your own!