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What are you cooking for Easter...

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    #31
    I’ve been smoking a brisket overnight with plans to grill ham tomorrow. The ham will have a honey crust when done.

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    • DogFaced PonySoldier
      DogFaced PonySoldier commented
      Editing a comment
      Sounds yum! My wife fights me every time I want to do a brisket.

    #32
    Do you marinate it...The Lamb
    Last edited by AngieAng; April 20, 2019, 10:25 AM.

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    • grezs
      grezs commented
      Editing a comment
      If you mean my lamb, yes - marinate 4-6 hours. For a 3-4 lb leg trimmed 3-4 T EVOO, 2T soy sauce, juice of a lemon plus zest from same, 1T fresh rosemary chopped and 2-3 garlic cloves minced. There are a bunch of Julia Child butterflied lamb recipes on the net, which use mustard. Never found a need for that.

    #33
    Click image for larger version

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ID:	668606Click image for larger version  Name:	F29CF1A4-C384-4BA2-9084-A41F420E007A.jpeg Views:	1 Size:	2.57 MB ID:	667715 Bone in leg o lamb.
    Last edited by HawkerXP; April 22, 2019, 09:09 AM.

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    • Mudkat
      Mudkat commented
      Editing a comment
      Interested in this one.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Came out great!

    • Thunder77
      Thunder77 commented
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      Fantastic!

    #34
    Spaghetti. Hadn't had time with work. I can pig out Sunday afternoon. Meatballs too.

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      #35
      I am in the market to add a pellet grill. Anyone famialr with the following: https://www.myronmixonsmokers.com/

      Seems they offer a full line of elite grills but no mention herein. Is there a a Yankee bias on this site. lol

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      #36
      Spinaker Maybe 45 minutes until they come off the 26 inch kettle. Then wrapped and stuffed into the cooler for a couple hours before before pulling

      Click image for larger version

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      • HawkerXP
        HawkerXP commented
        Editing a comment
        Ooooooo nice.

      • Spinaker
        Spinaker commented
        Editing a comment
        WOW! Those look great! (Make sure to get these over too SUWYC!)

      #37
      1st course- manicotti (tradition)

      main - Justin smillie’s brined peppercorn crusted shortribs
      roasted potatoes
      roasted Brussels sprouts ~ balsamic/lime/soy
      beet & citrus salad ~ pistachio dressing

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        #38
        Smoked a spiral ham on the gasser last night accompanied with butter beans, Mac and cheese, deviled eggs...

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          #39
          Before shot. Marinated with a modified sheep dip. No after shots as it was scoffed but it was gorgeous!
          Attached Files

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          • Troutman
            Troutman commented
            Editing a comment
            Looks incredible

          #40
          It’s been one awesome weekend for cooking. Brisket on Saturday and Honey Ham on Sunday.
          Attached Files
          Last edited by DKlein; April 21, 2019, 07:07 PM. Reason: Sorry but the brisket and ham are not in order.

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          • HawkerXP
            HawkerXP commented
            Editing a comment
            Looks great! That is one loooong fork!

          #41
          Smoked a brisket for Easter. Not my best work, the flat didn’t come out. The point was perfect though! Click image for larger version

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          • painter
            painter commented
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            Whoa! That does look perfect.

          • Santamarina
            Santamarina commented
            Editing a comment
            Looks good! I’m glad we didn’t do the "traditional" ham...my in-laws are fans, but no one else. Got the go-ahead to do a brisket for Thanksgiving this year. Happy to have non-traditional foods making their way to the dinner table on these holidays!

          #42
          I did a spiral ham on the BBQ and smoked two sirloin tip roasts tips on the Keg.
          Nailed the ham, roasts could have come off a bit earlier, was aiming for med rare, got more med, but hey no leftovers so people musta liked it.
          I'd love to do a brisket on the Keg but keeping temps in the 225-250 range on ours is damn near impossible.
          With the cost of a full packer $80 plus in this neck of the woods I don't want to chance ruining one on the Keg so will keep on oven cooking them.

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            #43
            Food carts for breakfast, nap, smash burgers for dinner.

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              #44
              Smoked a 15 lb turkey on the PBC. Just under four hours, used two handfuls of Jack Daniels whiskey chips for flavor along with a generous coating of Big Bob Gibson's rub.

              Comment


                #45
                My FiL made a bone-in rib roast. He didn’t use Oleary’s Cow Crust, but it was still pretty good.

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