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**texastweeter** · April 5, 2026, 04:22 PM

2 boneless leg of lamb, assorted olives, marinated fire roasted red peppers, tater salad, and grilled asparagus

**Skinsfan1311** · April 5, 2026, 04:26 PM

Rib roast for Easter dinner..I couldn't pass it up @ $5.99lb

Roasted asparagus & garlic mashed taters..

**smokenoob** · April 5, 2026, 06:21 PM

Seared Royal Red shrimp on mango salsa with Spanish rice. Joanne offered ham but caved to the mango salsa! 😁🤪🤣

**Richard Chrz** · April 5, 2026, 06:22 PM

We had my mother in law over for a Sunday brunch with diced potatoes, carrots, shiitakes, with garlic, peppers, and shallots, served with some local sourced eggs, slice of fresh baked ciabatta from this morning, and bloody mary’s.

Dinner tonight was a chuck roast, and a pan of greens with kale, shallots, garlic, peppers, butter, lemon, feta, salt_

**captainlee** · April 5, 2026, 07:31 PM

Chicken Piccata with a side of homemade pasta.

**radiodome21** · April 5, 2026, 08:37 PM

So we do our Easter party yesterday. And I did the lamb. Two pans. I did one on the silverback and the other on my Weber Genesis. If we weren’t heading out of town I would’ve done it on the kettle. All in all it turned out great.

**theroc** · April 5, 2026, 09:44 PM

Reverse seared two lamb racks on the Weber gasser. Served with mint salsa verde and couscous with pistachios and apricots.

**gboss** · April 6, 2026, 05:31 AM

Easter prime rib, roasted potatoes, roasted Brussels, and asparagus.

**ecowper** · April 6, 2026, 09:39 AM

with the kids scattered to the 4 winds it was just us over the weekend. Saturday and Sunday were beautiful days in the Pacific Northwest, sunny, clear skies, and temps in the high 60's. On Sunday I cooked a small rib roast, just 3 lbs, Stacy made cheesy potatoes, and we had some Brussels sprouts along with it. Like gboss we had a nice Kirkland wine, a Bordeaux .... and the price on that bottle is crazy good at $10.

That little roast looks cute on the tray all by itself

Dozer played with his horse ball for hours before crashing out in the afternoon, but he still has that ball close by

The chickens are living their best life

I enjoyed a CAO Flathead 770 during the afternoon, and some Guiness

Roast and a few brats for lunches and such on the SnS

The finished product :-)

lo and behold, I actually managed to get a picture on the plate

**jfmorris** · April 6, 2026, 09:55 AM

So, we had an Easter get together at the house, after church, pretty much all afternoon. Us, my parents, my 3 kids, their spouses, and 3 grandkids old enough to eat actual food (but all under 5).

Yvonne cooked up a storm, while I was responsible solely for a ham. I bought an 8 pound spiral sliced ham at Sam's Club, and the more I researched it, and more I thought of PAST experience with a ham from Sam's having a big bone in the center, the more I convinced myself I needed a SECOND ham, so there would be enough to feed folks a second time if they hung out all day (which they did!). We ate at 12:30pm and again about 6pm.

So I prepped the SNS kamado for a smoke with a single chunk of hickory, and mixed up double batch of that spiced Apricot based glaze from the free side (AMAZING glaze in my opinion), and worked out all the timing to have those two hams done by 12:30, while also going to an 8am Easter service myself. I lit the grill around 7am, was gone until 9:15, and at 9:30, I am unwrapping two hams and dropping them on the cooking grate.

Well, obviously old Jim cannot read labeling properly. Or pay attention to what he is seeing. If you look at this first picture, you will see what I did not until serving time. Here are the hams, before wrapping an hour into the cook.

I used my Thermoworks RX probes to monitor the cook after that first hour. When they hit 128 or so, I opened up the foil and applied the glaze. I had put a coat of glaze on at the time or wrapping to, with a little puddle for the flat of the ham to sit in.

If you don't see it now, you will see in the next shot....

Those freaking hams were BONELESS! I kept inserting my fillet knife expecting to hit a bone in the center, and instead... pushed all the way through! It made it easy to carve - I just quartered them vertically, flopped it on the side, and cut each slice through that central core of solid meat. ZERO WASTE!

So, it runs out I had enough ham to feed like 40 people at least once! I sent everyone home (parents, each of the kids) with a quarter of a ham, and kept a half ham here for us to eat this week.

I will throw a plug in for that Chris Lily spiced apricot glaze on the free side. And for boneless hams. The last ham I did, for New Years, was bone in, and at least half the ham was waste.

**bbq_esq** · April 6, 2026, 12:09 PM

Two Kirkland spiral cut hams on the Primo. More than I needed but I froze a bunch for a future soup. Tossed the seasoning pack a made up a glaze of maple syrup, orange juice and a shot or two of Buffalo Trace. Came out really good. Was surprised how much the bourbon flavor came through.

**RichieB** · April 6, 2026, 05:44 PM

Country Style Beef Ribs. Done in the oven due to the relentless wind. 250, 5 hours. Sauce is Stubbs Hickory Bourbon. Brined last night. Other than no smoke, really good.

**Michael_in_TX** · April 6, 2026, 06:42 PM

Decided to do something that they are probably not eating aboard the Artemis II mission -- baby rack ribs.

This was supposed to be yesterday's dinner, but it was just so dreary and the evening rain chances were iffy, so I did it today, which was a spectacular spring day in Houston. (And the coldest it will get for six months, sigh.)

I typically use Malcom Reed / Killer Hogs' The Hot Rub, but I was completely out, so I used his The BBQ Rub instead, supplemented by a light dusting of cayenne.

(Why yes, I am generous with my rub applications lol.)

And those hooks tell you exactly what smoker they are going in. (And for ribs, is there really any other choice?)

Off we go with some chunks of post oak thrown in.

It is fascinating to think that my PBC is arguably more set-it-and-forget-it than my pellet grill. I rarely use a meat and/or grate probe. Moreover, for ribs, I typically go four hours and they are perfect. With my lighting procedure, I know it will ride 265-275 F the entire cook.

Here they are at four hours. (They look darker than they really are.)

I normally don't like sweet sauces, but I've discovered I really like a little bit of a very sweet sauce, just enough to do a glaze. I used Sweet Baby Ray's here. I apply the sauce right after I take them off the PBC. I don't put them back on; the heat of the ribs tacks up the sauce nicely.

This is some good stuff.

Granted, this isn't a huge bar to overcome, but my wife likes them.

Yum.

**bbqLuv** · April 6, 2026, 08:58 PM

Spatchcock chicken, done a new to me recipe.
Spatchcock chicken the night before.

Programmed the Traeger with steps.1 super smoke at 225*F, 2 raise to 400*F with probe set to 150*F, 3 finish at 450*F probe set to 175*F.

The results were really good. 8/10 and do again
Taste good and still juicy

Seasoned with Traeger Rub, all-purpose rub?

Super Smoked for 30 minutes at 225*F
Set temp to 400*F until 150*F in thigh
Set temp to 450*F to crisp skin, and 170*F in thigh
turned the grill off and lightly sauced with sugar free BBQ sauce.

Rest when done:

Carved: