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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Easter menu?

BeanHead
BeanHead Posts: 734
in EggHead Forum
I’m making a twice smoked ham glazed with pepper jelly, and some goat (with garlic and rosemary). But the rest of the meal is in the air. Been thinking about something different for sides and a few veggie heavy appetizers. What are you all having so I can steal some ideas…
· Share on FacebookShare on Twitter
«13

Comments

  • billt01
    billt01 Posts: 1,885
    some like their Mac-N-Cheese oven baked and clumpy..

    I've always been a stovetop Mac-N-Cheese proponent..

    My recipe is similar and this one can get you where you want to go..

    Depending on how much I like the people I'm serving this to, I may add some lobster to the dish..

    https://cozypeachkitchen.com/stovetop-gouda-mac-and-cheese/


    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734
    That looks fantastic!
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734

    Making a Moroccan carrot salad, ricotta stuffed zucchini, and a farro primavera all of which I can grill the veggies for and marinade tomorrow for minimal work Sunday. DH wants stuffing for some reason so adding that to the menu. 

    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,407
    My wife invited a bunch of people over for Easter.
    My wife went to Florida and will not be here for Easter. 
    I am going to make pepper stout beef, a ham, and a leg of lamb. Hopefully two of the three turnout well enough.
    Just going to wing it.  Pretty much have to work all day tomorrow. I will likely just send the kids to church on Sunday and stay home to prep if I am behind. There's two church services with breakfast in between. If I went I would basically come home and the guests would be arriving. The math isn't mathing. 
    I did go to the Good Friday service today. I plan on doing the pepper stout beef tomorrow because I feel that it tastes better after the co-mingling in the fridge overnight. Ham is basically a heated up type thing. 
    Leg of lamb isn't too difficult. It turned out great last year I think. I did not know what I was doing. Just don't overcook it I remember.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,709
    My better half is prepping some kind of raspberry french toast casserole.  We’ll do a late brunch after church with my parents.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734
    Glad you made the service yesterday @kl8ton sounds like you will have your hands full. Do you have a sous vide? I’m doing a goat forequarter and half a leg overnight so all I need to do is char it before our guests arrive. It could take the worry out of your lamb timing. And @JohnInCarolina that French toast thing sounds delicious. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,563
    Good call on the lamb approach, @beanhead. This is one of my favourite applications for SV - makes hosting much simpler. 

    And @kl8ton - If you do have a SV, would also be perfect for heating your ham. Especially as temps would be narrowly equivalent to what you need for the lamb. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,563
    As for my own Easter menu, shamefully, I have nothing planned. We’ve had a serious of illnesses running through the household - some still unresolved and requiring attention at present - so no plans in the works. If I’m lucky, maybe I’ll get to grill up some filet mignon, at least. 

    Happy Easter to those who celebrate. 
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734
    Hope everything resolves for everyone @GrateEggspectations. Wish you were closer to get to go food, I’m cooking way too much (as usual). 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,563
    @BeanHead - Thanks. Having seen your cooks, I would definitely want to take you up on that were I closer!
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,407
    No SV for me. I haven't gone down that path yet. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • CPFC1905
    CPFC1905 Posts: 2,126
    We are hosting 'child B - the male one' with his wife and doggo's.

    1 x 2lb rump (dry aged, ex dairy herd) 
    3 x baby back rib racks : pre-glazed from my new purveyor of choice for meats. They are a farm shop, very popular with locals and are committed to nose-to-tail butchery.  We had epic beef shin from there, over winter.
    Many x tandoori chicken pieces.  About to make the marinade. I use a dry rub base with yogurt, the rub was a gift from SWMBO that was accompanied but the most frightening of remarks 'I was surprised how expensive it was'
    2 x perforated plancha's worth of roasted vergtabels
    Hopefully 'I've cooked far too many' of SWMBO's herbed roasted spuds. That's usually about the right amount for me and the boy. 

    Cook well my friends! 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734
    Oooh @CPFC1905 that sounds delightful! While I am not a fan of premade biscuits I am making an exception and am gonna add this recipe to the meal tomorrow. Says you can make the loaf in advance and bake it the day of the meal so I will be putting it together this afternoon. https://www.fivehearthome.com/savory-herb-cheese-monkey-bread/
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,453
    edited April 19
    Well had it not be raining cats and dogs I would have egged some spare ribs and enjoyed a brewski or two. Instead I’m making a pot of chili! Not too Easterly but it is what it is…
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Jstroke
    Jstroke Posts: 2,605
    Currently gutting the upstairs and have pork butt in the XL behaving itself. Going to serve it with a side of brisket. No serious plans. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,407
    Pork butt with a SIDE of brisket!  That's something I can get behind.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,407



    The egg has the meat sweats. 

    Chucks are doing good. Transitioning to braise. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,362
    RRP said:
    Well had it not be raining cats and dogs I would have egged some spare ribs and enjoyed a brewski or two. Instead I’m making a pot of chili! Not too Easterly but it is what it is…
    Judging by your post your grill is all fixed which is great news. I am sure you are really tired of bone broth!!
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • SmokinJazz
    SmokinJazz Posts: 36
    It was going to be a 15 lb brisket.  But it looks like there’s going to be a pile of rain coming tonight, so maybe I’ll have to bump it to tomorrow night instead. If I wasn’t using a controller I wouldn’t care, but I’m too scared to run a long overnight cook without it  :s
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,407
    Pepper stout beef recipe adjusted. 

    @caliking amount of garlic.  Calls for six cloves. I used three heads. It is a double recipe so I used six heads between the two. 

    @JohnInCarolina pepper method.  A while back he observed correctly that the peppers pretty much all disappear during the braise. I've held some back to add during the reheat phase for a colorful presentation.  

    I made one with jalapenos and the other without.  I may have some sensitive guests. 




    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734

    The cheesecakes just came out of the SV and the goat just went in the hot tub. The rub smelled so good I think I could eat it raw. 
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734
    Howdy @kl8ton I haven’t suffered from the meat sweats so I don’t know if I’m doing something wrong or something right 🤣
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,453
    johnmitchell said:
    RRP said:
    Well had it not be raining cats and dogs I would have egged some spare ribs and enjoyed a brewski or two. Instead I’m making a pot of chili! Not too Easterly but it is what it is…
    Judging by your post your grill is all fixed which is great news. I am sure you are really tired of bone broth!!
    No - next bout with the surgeon is 1 more old implant removed, 15 more teeth extracted, 8 new implants and 4 alvelopasty procedures (reshaping and smoothing the jaw bone). To date I have healed well enough that with caution I can chew some meat and I figured I better do and chew what I can while I can cauz after that next bout I will REALLY be one sore old dog slurping my liquid meals!


    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,407
    BeanHead said:
    Howdy @kl8ton I haven’t suffered from the meat sweats so I don’t know if I’m doing something wrong or something right 🤣
    I haven't "egged" in a while.  We have been doused with rain.  Lots of humidity here.  I mostly do low and slow cooks.  When the egg gets warm after lots of low and slows and humidity, it pushes the grease out of its pores.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,362
    @RRP….. The dislike is from me… Holy smokes Ron. I was going to say pics or it didn’t happen. But as you were sir.
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,362
    Apologies to all. I didn’t mean to hijack a great thread.
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,453
    johnmitchell said:
    Apologies to all. I didn’t mean to hijack a great thread.
    My apologies as well - I should have dropped it when I could. 
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • zaphod
    zaphod Posts: 1,038
    Eggplant Moussaka. 
    ~~
    You keep using that word. I do not think it means what you think it means.
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734
    Oooh!!!! One of my favorites! @zaphod do you have a vegetarian or vegan version you are willing to share??? 
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 734

    Got the veggies all done today on the MiniMax. Was gonna do them all at once in the XL but I have it all cleaned out and ready to go for tomorrow so I figured this was the best way to prep. 
    DH thought he needed to sample the SV cheesecake to make sure it was acceptable for guests. He approved of the Oreo version and requested a mango second, but he will need to wait on that…
    · Share on FacebookShare on Twitter

Categories