Hey, It's Tuesday already

Unknown

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.

Jethro

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

Chef Arnoldi

How about a Roast Rabbit with some good rub ?

Unknown

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.

Unknown

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

djm5x9

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.

WooDoggies

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

Unknown

WooDoggies, yes

Unknown

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

djm5x9

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]

Unknown

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