What's on the Easter Menu?

Fred19Flintstone

I have to have a decent Easter supper vicariously through you guys.  We are going to have Easter supper with my Mom at her "home".  She likes gluten-free pizza from Dominos so that's our Easter supper.  

What's on your menu?  I'm sure it's better than mine. 

Brisket_Fanatic

Sounds good, I will be stuck in a hotel room so probably not a whole lot better.

Thatgrimguy

• 2 pack of Frenched rack of lamb.
• 1 8lb or so bone in Ham smoked naked
• Sous-Vide Mashed Potatoes
• Sweet Potatoe casserole
• Green Bean Casserole
• Broiled mixed veggies
• Fresh Baked Ciabatta bread
• Pecan pie and homemade ice cream

I love holidays that are all about the food!

Fred19Flintstone

Thatgrimguy said:

• 2 pack of Frenched rack of lamb.
• 1 8lb or so bone in Ham smoked naked
• Sous-Vide Mashed Potatoes
• Sweet Potatoe casserole
• Green Bean Casserole
• Broiled mixed veggies
• Fresh Baked Ciabatta bread
• Pecan pie and homemade ice cream

I love holidays that are all about the food!

That sounds awesome!  Are you going to take some food porn to share?

bhedges1987

12lb smoked and glazed ham on the egg

Egg mac N cheese

Green Rice

Golden Corral Rolls

Some homemade pie

JohnInCarolina

2 Frenched racks of lamb here as well.  Shooting for a repeat of this cook:

StillH2OEgger

Curious about the mashed potatoes via sous vide, which I don't have so could not duplicate anyway. Does it make better potatoes or did you just run out of room on the stove? Everything sounds great, by the way.

Ozzie_Isaac

Rabbit.  Its my favorite easter meal.

Mosca

Hot dogs and ramen noodles.

nolaegghead

I find Domino's Pizza to be one of the most disgusting foods to assault my sense of taste that I've ever had the misfortune of eating.  I would eat it only if starving and before cannibalism were required to survive.

Surely you don't *ALL* have to eat the same thing.  I suppose it would be a chore to order delivery from more than one source.  Nevermind. 

Thatgrimguy

StillH2OEgger said:

Curious about the mashed potatoes via sous vide, which I don't have so could not duplicate anyway. Does it make better potatoes or did you just run out of room on the stove? Everything sounds great, by the way.

Way better IMO than stove top recipes. And saves dishes and stove space along with being perfectly hot when service time comes!!

I start by dicing up my potatoes. I use a mix of russett and red potatoes.  I dice them up and into the bag. 

To the potatoes in the bag I pour in about a cup of heavy cream and 2 sticks of butter and a good bit of kosher salt. A lot of times I'll add in flat leaf parsley and some chives. I get this all sealed up as tight as possible and into the water bath at 185 for 4 hours.  Usually at this point the bag is all poofed up and I take the potatoes out and start mashing them in a bowl. I will get all the cream and butter incorporated and usually have the potatoes at a half mashed half chunky consitency and put them back in the vag bag and I usually am doing this ahead of time so into the fridge it goes.  This is the key step. Cooking the potatoes in the cream and butter instead of in water.

On service day I put the cold potatoes in the cold SV, turn the SV on to 185 and leave the potatoes for atleast an hour or so after it hits 185 to finish tenderizing the potatoes.   Take them out as everyone sits down and whip them in a bowl and serve!

Ozzie_Isaac

Seriously?  Dominoes is great!  Especially their ham and pineapple.

As far as insulted taste buds, I ate an orange that had fermented.  It was unpleasant. 

nolaegghead

Ozzie_Isaac said:

Seriously?  Dominoes is great!  Especially their ham and pineapple.

As far as insulted taste buds, I ate an orange that had fermented.  It was unpleasant. 

Fermented oranges?!  My fav!!!  I'm sure you have very pleasant eating experience with the bar set so low.  Lucky you.

@thatgrimguy - BRILLIANT!!!  I'm so gonna try that.

Ozzie_Isaac

nolaegghead said:

Ozzie_Isaac said:

Seriously?  Dominoes is great!  Especially their ham and pineapple.

As far as insulted taste buds, I ate an orange that had fermented.  It was unpleasant. 

Fermented oranges?!  My fav!!!  I'm sure you have very pleasant eating experience with the bar set so low.  Lucky you.

@thatgrimguy - BRILLIANT!!!  I'm so gonna try that.

nolaegghead

And a trophy!!!  Don't forget, everyone gits a TROPHY!!!!

bud812

Ozzie_Isaac said:

Rabbit.  Its my favorite easter meal.

ElkhornHusker

Lamb chops, not sure about sides yet.

xfire_ATX

Today-
Fish Fry
Egged Shrimp
Hush Puppies
Fries
Fried Shrimp

Sunday
Egrets Ham (I'm bringing)
Whatever Granola Hippie sides my inlaws make

THEBuckeye

nolaegghead said:

I find Domino's Pizza to be one of the most disgusting foods to assault my sense of taste that I've ever had the misfortune of eating.  I would eat it only if starving and before cannibalism were required to survive.

Surely you don't *ALL* have to eat the same thing.  I suppose it would be a chore to order delivery from more than one source.  Nevermind. 

Papa Johns perhaps?

Ozzie_Isaac

xfire_ATX said:

Today-
Fish Fry
Egged Shrimp
Hush Puppies
Fries
Fried Shrimp

Sunday
Egrets Ham (I'm bringing)
Whatever Granola Hippie sides my inlaws make

You related to @nolaegghead? 

Fred19Flintstone

Wilma saw a commercial saying Jets had gluten-free za.  I like Jets.

Abter

• brisket from my egg (a first time addition to our table...and my first brisket)
  
• fish meat balls
  
• a funky apple sauce
  
• roasted eggs
• a weird sandwich named after a college party house
  
• horseradish on darn near everything
• more glasses of cheap sweet wine than I can ever keep track of
  
• and the driest darn crackers you've ever had

oh wait   ...that's the menu for a couple of weeks from now

We'll be having Chinese food on Easter.  Again 

StillH2OEgger

Thatgrimguy said:

StillH2OEgger said:

Curious about the mashed potatoes via sous vide, which I don't have so could not duplicate anyway. Does it make better potatoes or did you just run out of room on the stove? Everything sounds great, by the way.

Way better IMO than stove top recipes. And saves dishes and stove space along with being perfectly hot when service time comes!!

I start by dicing up my potatoes. I use a mix of russett and red potatoes.  I dice them up and into the bag. 

To the potatoes in the bag I pour in about a cup of heavy cream and 2 sticks of butter and a good bit of kosher salt. A lot of times I'll add in flat leaf parsley and some chives. I get this all sealed up as tight as possible and into the water bath at 185 for 4 hours.  Usually at this point the bag is all poofed up and I take the potatoes out and start mashing them in a bowl. I will get all the cream and butter incorporated and usually have the potatoes at a half mashed half chunky consitency and put them back in the vag bag and I usually am doing this ahead of time so into the fridge it goes.  This is the key step. Cooking the potatoes in the cream and butter instead of in water.

On service day I put the cold potatoes in the cold SV, turn the SV on to 185 and leave the potatoes for atleast an hour or so after it hits 185 to finish tenderizing the potatoes.   Take them out as everyone sits down and whip them in a bowl and serve!

That sounds really awesome. Thanks for sharing.

Mickey

bud812 said:

Ozzie_Isaac said:

Rabbit.  Its my favorite easter meal.

Are you sure that isn't Terrier 

Rob02639

My first Easter with the BGE. Preparing a 6 lb. boneless leg of lamb following this recipe http://www.smoker-cooking.com/smoked-leg-of-lamb.html
photos will follow. 

Dave in Florida

Traditional box of Peeps.  Been eating every Easter since I was a kid.  Egret's ham, scalloped potatoes, green beans and crescent rolls.  Unknown what is on the desert menu.

SmokingPiney

ABTs for snacking, with a rib roast served with roasted asparagus and new potatoes. 

Phatchris

Abter said:

• brisket from my egg (a first time addition to our table...and my first brisket)
  
• fish meat balls
  
• a funky apple sauce
  
• roasted eggs
• a weird sandwich named after a college party house
  
• horseradish on darn near everything
• more glasses of cheap sweet wine than I can ever keep track of
  
• and the driest darn crackers you've ever had

oh wait   ...that's the menu for a couple of weeks from now

We'll be having Chinese food on Easter.  Again 

Nothing like chopped liver on Matzah... Pretty much glues the mouth shut .

We decided to go out this year... Smith and Wollensky's it is.


I've used Mad Max's recipe in this link with great success if your looking for ideas on the brisket.
http://eggheadforum.com/discussion/335469/rosh-hashana-brisket-help

byrne092

Bringing a couple hams over to my parents. One spiral cut done egrets style and a Berkshire ham from a local farmer that I think I'm just gonna leave naked. 

@Thatgrimguy those tators sound ridiculous! 

Rob02639

Rob02639 said:

My first Easter with the BGE. Preparing a 6 lb. boneless leg of lamb following this recipe http://www.smoker-cooking.com/smoked-leg-of-lamb.html
photos will follow. 

Followed the instructions to the letter. My very first attempt at lamb.  Paired with a yogurt cucumber sauce, asparagus and couscous salad. Family and guests were very complimentary! Slowly making my case to add a MM at the cottage!!

Stormbringer

Hi - first easter with a BGE and also first post here, so hello everyone. Tonight we are doing homemade burgers, and tomorrow sirloin on the bone. Two nights ago it was Morrocan Lamb Sausage pizza.