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Easter menu?

2

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  • Canugghead
    Canugghead Posts: 13,630
    edited April 20
    ooops, wrong thread
    canuckland
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  • BeanHead
    BeanHead Posts: 734
    Your salmon is welcome for our Easter thread, I am sure this is even for the folks that are sick of fish this season. 
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  • ColbyLang
    ColbyLang Posts: 4,385

    24 eaters. 182# of crawfish. Zero weight remains 
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  • BeanHead
    BeanHead Posts: 734
    Wow @ColbyLang wish I could double like that pic! 
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  • Legume
    Legume Posts: 15,936
    We have not been too churchy lately.

    Tomorrow is the end of season for the local ski hill and they host a pretty good blow out, so we're meeting up with ~20 friends and family. Spam, sausage, eggs and hash browns on the flattop in the parking lot for breakfast with brats and I have no idea what else on the flattop for lunch with some skiing in between. Nice dump of snow the past few days, so it should be fun.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Botch
    Botch Posts: 17,332
    Oh damn I miss eating mudbugs!  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • caliking
    caliking Posts: 19,779
    Wasn't planning on a big dinner on Sunday. It depended on whether I'd be able to find a couple of racks of lamb, which I did... so, I guess it's on now. Still working on the menu. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,779
    There are some awesome cooks going down in this thread !

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • ColbyLang
    ColbyLang Posts: 4,385
    Today’s menu very pedestrian. 1/2 chickens, breakfast pork chops and smoked sausage on my dad’s favorite charcoal pit. 10# of Kingsford briquettes and he’s in his glory. 
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  • BeanHead
    BeanHead Posts: 734
    Legume said:
    We have not been too churchy lately.

    Tomorrow is the end of season for the local ski hill and they host a pretty good blow out, so we're meeting up with ~20 friends and family. Spam, sausage, eggs and hash browns on the flattop in the parking lot for breakfast with brats and I have no idea what else on the flattop for lunch with some skiing in between. Nice dump of snow the past few days, so it should be fun.
    It was 93° here yesterday. I can’t imagine fresh snow. Sound like a damn good time. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    BeanHead said:
    Legume said:
    We have not been too churchy lately.

    Tomorrow is the end of season for the local ski hill and they host a pretty good blow out, so we're meeting up with ~20 friends and family. Spam, sausage, eggs and hash browns on the flattop in the parking lot for breakfast with brats and I have no idea what else on the flattop for lunch with some skiing in between. Nice dump of snow the past few days, so it should be fun.
    It was 93° here yesterday. 

    "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
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  • zaphod
    zaphod Posts: 1,013
    BeanHead said:
    Oooh!!!! One of my favorites! @zaphod do you have a vegetarian or vegan version you are willing to share??? 
    I've been using the one from Mollie Katzen's "Moosewood Cookbook" for decades - Mushroom Mousaka.  It's a bear as you have to prep and roast the eggplants, make a tomato/mushroom sauce, make a bechamel sauce and then assemble and cook. It always feels like three recipes for one dish, but it's worth it.

    We did the eggplant and tomato/mushroom last night and will continue the rest after lunch today.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • zaphod
    zaphod Posts: 1,013
    dang that all looks good @Bonehead - is that a cooking grade screen you have under the asparagus and carrots (parsnips?) or just some screen you had kicking about?
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • BeanHead
    BeanHead Posts: 734
    @zaphod it is food grade but only safe to 550°F. It was a rectangle so I was able to get a half moon and a full circle for use out of one sheet. 
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  • kl8ton
    kl8ton Posts: 6,395
    BeanHead said:

    Getting close to serving time! Have a great day everyone, even if you are not about to eat a deviled egg topped with a deviled pickled quail egg. 
    If I had an apron I would just throw it in right now.  The finest restaurants in the world would be proud to serve that platter.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • caliking
    caliking Posts: 19,779
    I could eat all of those. Seriously. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SC
    Dyal_SC Posts: 6,526
    Yes please!  😮 
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  • BeanHead
    BeanHead Posts: 734
    Sorry I didn’t have time to get pics of the ham and goat on the egg but both were delicious. Thanks for the deviled egg compliments, they are one of my favorite foods so I might give them a bit too much attention. 
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  • BeanHead
    BeanHead Posts: 734
    Wow! Nice spread and pre-seasoned as well. Big win and nice plate! 
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  • kl8ton
    kl8ton Posts: 6,395


    Did not get many pics. No sliced pics. I feel the lamb leg was the star of the show.  A few had not tasted lamb before and our little bit shy of the rareness that it should be. It worked out well that a large section of it was medium rare to rare. The other section was thinner than finished out a little more medium. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • BeanHead
    BeanHead Posts: 734
    That is beautiful! Wish I could taste a bit!
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  • SmokinJazz
    SmokinJazz Posts: 36
    The brisket that was supposed to go on last night is on the egg tonight 

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  • caliking
    caliking Posts: 19,779
    @kl8ton - if there was some kind of forum award to give out, you’d get my vote. You for dang sure stepped up to the plate. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 36,664
    @Buckwoody Egger - Great call with the audibles and clearly professional skills with the right handed (yes hand specific designed-like golf clubs) flipper.  Nailed that lamb.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,469
    edited April 21
    if there is an Andy Griffith episode where everyone is making a cake for a cake walk or something and the lesson is “be proud of your effort because it helps you understand and appreciate the talent and effort that goes into the cake that everyone wanted to win” then that episode would encapsulate the zero-jealousy joy that i experience seeing @caliking and @BeanHead and @Canugghead and @GrateEggspectations and so many others cooks on here. 
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  • caliking
    caliking Posts: 19,779
    Buckwoody Egger said:
    so many impressive cooks!! really great stuff!!

    when your spouse brings you aldi proteins, mitigate the risk with a great wine. the lamb was actually great!  not all aldi items have been. playlist at the grill was lyle lovett radio. 


    …

    plated. happy easter!!

    This amply demonstrates that it’s not the arrow, it’s the Indian.  Very well executed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Botch
    Botch Posts: 17,332
    Buckwoody Egger said:
    so many impressive cooks!! really great stuff!!


    mmKay, butterflying DURING the grill is a new one for me; outstanding!  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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