Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Hey, It's Tuesday already

edited 11:32AM in EggHead Forum
and I have no idea what to make for Easter... [p]My wife is a VERY finicky eater and don't think that she would enjoy lamb. Maybe I will make it and not tell her what it is... [p]Either way I am open for suggestions for the mighty feast. Any suggestions! Main dishes and sides as well. And desserts, don't forget desserts.[p]Thanks in advance
Matt.

Comments

  • JethroJethro Posts: 495
    South O,[p]As a side you could convert some of the eggs you colored to Reg's Smoked Deviled Eggs.[p]Reg, would you repost your method on this recipe?[p]Jethro
  • How about a Roast Rabbit with some good rub ?
  • Jethro, boil your eggs to hard stage and peel. out of each dozen roll two whole eggs in your favorite rub. put a piece of foil on the grate so as not to get the egg dirty. the lower you can get your cooker the better as they will become rubbery at higher temps. smoke heavy for two hrs turning half way through. you should notice a light brownish color on the egg. i use apple for the smoke wood. remove, cut the 10 eggs in two and set the yokes in a bowl along with the two whole seasoned eggs. mash,add mayo and fill your halves. thats it.

  • djm5x9, ham glaze, this is a slight variation on a glaze from Randy's site. cut a crosshatch on the top of the ham through the fat. equal parts (1/4 cup)of honey, brown sugar, and mustard. add 1/4 tea cinnamon-nutmeg-clove-ginger and allspice. [p]after the ham has come to temp brush on and glaze at 375 watching carefully not to burn. after 10 minutes or so do the same thing again. don't forget to line your sheet pan with foil first. reg

  • djm5x9djm5x9 Posts: 1,342
    reg:[p]Thanks, I have a couple of whole hams that I will be doing in the next month. I will give your suggestion a try.

  • WooDoggiesWooDoggies Posts: 2,390
    Hey reg man, that recipe sounds gooood. I have it ready to file but for precision's sake is it 1/4 teaspoon each of the listed spices?
    Beers,
    WD

  • WooDoggies, yes

  • djm5x9, are they store bought or have you cured your own ?

  • djm5x9djm5x9 Posts: 1,342
    djm5x9:[p]Gee! I wish! That was the last generation, mine are frozen. Here is a link for you.

    [ul][li]Dan Gill's Cure Page[/ul]
  • djm5x9, i have been curing my own for a few years now. it's quite a bit easier than you think. all you need is some space in your beer fridge. i can tell you one thing about it to, your own will be 50 % better than what you can buy. reg

Sign In or Register to comment.
Click here for Forum Use Guidelines.