It's kind of interesting that we celebrate the resurrection of the King of the Jews by making ham.
I'm grilling a butterflied leg of lamb with orzo pasta salad and grilled asparagus. The flavors will be Greek so the lamb is going into pita with Tzatziki, marinated purple onion, feta, cucumber and tomato.
Leftover lamb will be eaten the next few days with pita bread and abundance of Toum.
Doing a 15lbs chuck roast roll. Probably cut in half, doing one as a brisket the other as burnt ends.
Wife will handle the sides. I may do smoked baked beans...
We’re hosting, primarily by default. My BIL and his family are in Scotland 🏴 until Saturday and we try to avoid going to my MIL’s since it’s less convenient for all parties involved. We’re heading to Florida the next morning so we’re doing a team effort. I’m serving a double smoked ham which will be done on my Silverback because I don’t want to worry about my WSM still burning while I’m in the air. My FIL ordered a lamb 🐑 that’s getting butchered and he wants me to grill it. Normally the lamb is his domain. I’m undecided how I feel about lamb. I love lamb chops but there were other pieces of lamb my FIL has served were too gamey. He told me he doesn’t want it smoked either. I think I may have turned him off of smoked foods after I smoked some Italian sausage a few weeks ago😁. I did add a few more wood chunks than I should have. I might end up using the kettle or the gas grill. And since my family is Italian there were be a pasta dish of some sort and plenty of sides.
Easter had always been a big food day with my in laws. We used to go over to their house after mass for lunch and the basically eat there all day and go home at night. When our daughter was born we lived kiddy corner to them so it was very convenient. We used to also serve the homemade wine we would make the previous fall. I’m very much looking forward to Easter this year.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Easter is an in-laws holiday for us. They get Easter, Thanksgiving, and Christmas Eve; we get Memorial Day, 4th of July, Labor Day, and Christmas Day. Sometimes they get one of the summer holidays, it’s their choice. That’s fine with us!
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I've added two more pics so you can see the finished product. I made bunny dip and I'm taking it to the family Easter dinner and serving it with Triscuits. I had my daughter taste it and she loved it!
I have two 4-pound boneless legs of lamb and a dried out thyme plant that I will use for smoke. I can't wait! Last year I cooked a large leg of lamb the same way using Meathead Dolly Rub and served it over a board sauce. It was fab! Sides will be green beans almondine, some kind of potato dish, and a big ol' salad. The in-laws are bringing a ham and dessert.
All I know right now is that we are going to have ham and croissants, both from Costco. Not sure what else yet, or how we will cook, or basically just heat the ham.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Leg o lamb, probably also with Dolly's rub and a board sauce. I did one a couple years ago, and it was excellent. I'm going to vote for horseradish potatoes and asparagus, but sides aren't locked down yet. My daughter is making pie, which I really hope is her amazing peach strawberry.
Pork loin with dressing, maybe some vegetable….debating whether to have eggs and asparagus for breakfast, which has been traditional for us. Neither the missus or me can decide.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I was all set to do a leg of lamb when we thought it would just be my wife and I, and our son who loves lamb. One daughter and her family are in England visiting our son in laws family, and our son's ex has the kids this weekend Then our other daughter let us know she was going to join us, and she doesn't like lamb. So, ham it is. Probably just as well. Considering I have two services on Sunday morning and it's supposed to rain. The ham can just go in the oven with the potluck potatoes, and we'll have asparagus and "Red & White Salad" to go along with those. I'll smoke the lamb when we have nice weather and I don't have to worry about the timing.
Skip I thought you would be familiar with this. Bottom layer is a crushed pretzel crust, layer of mixed cool whip and cream cheese, then a layer of strawberry jello made with pineapple juice, then topped with strawberry halves.
Thanks Bogy. I guess it has another name at our house. When I told Tricia about it she said she just hasn't made it in awhile. Thanks and have a Happy Easter with Family!
I'm trying double smoking a spiral ham today, to serve tomorrow. Been soaking in fresh water since yesterday morning to desalinate. I've changed the water four times. I'll spray w/ duck fat and rub w/ Meat Church Honey Hog. I'll smoke in stick burner at 230 ish in cherry wood. I'll base w/ melted butter & cherry juice. At 110 internal I'll gaze w/ a cherry, honey, orange, bourbon. This will be my first attempt at this.
Wife is doing the rest, buttery mashed potatoes, candied sweet potatoes, green bean casserole, dinner rolls, and home made lemon marange pie.
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