What are you smoking for Easter?

[NDKoze]

I know it is a little early, but thought I would start this off to get some ideas and see what you all have planned.

I am traveling for Easter and will not be bringing the #3. But, my plan is to smoke a pork butt or two and maybe some chicken quarters and vacuum seal so that they can be reheated.

What are you guys doing?

 

[SuperDave]

I'm doing the customary twice smoke ham and smoked au gratin potatoes.  Carrots or fresh green beans as the veggie and a decadent mocha chocolate cake for dessert. 

 

[OFFSHORE GINGER]

X-2 on the Ham but I will be cooking cheezy potatoes with Brussel-sprouts , cottage cheese , and  Garlic bread , along with a nice Chardonnay , & not to mention a few drinks made with Myer's original dark rum or Sailor Jerry's .

 

[OFFSHORE GINGER]

N D , it really is not that early considering Palm Sunday is this weekend with Easter following  .

 

[gregbooras]

I am also considering the double smoked ham, ran across a recipe from Jeff Phillips, has anyone tried this?

http://www.smoking-meat.com/march-26-2015-double-smoked-ham-for-easter

Thanks Greg

 

[Limey]

Smoked leg of lamb with garlic and rosemary. I did one last week and it was delicious.

 

[SuperDave]

I am also considering the double smoked ham, ran across a recipe from Jeff Phillips, has anyone tried this?

http://www.smoking-meat.com/march-26-2015-double-smoked-ham-for-easter

Thanks Greg

The only exception that I take from that Greg is the smoking temperature.  Jeff says that it took him 6 hours to get the ham to temperature using 225 degree smoke temp.  The ham is already cooked for crying out loud.  The label on the ham package says to bake at 275 degrees for approx. 15 minutes per pound.  I see no reason not to smoke hot since we aren't breaking down fat or muscle tissue.  Since I'm only trying to enhance the already smoke flavor, I only smoke for half of the cook time.  Full cook time smoke can lead to too much smoke IMO. 

 

[gregbooras]

I am also considering the double smoked ham, ran across a recipe from Jeff Phillips, has anyone tried this?

http://www.smoking-meat.com/march-26-2015-double-smoked-ham-for-easter

Thanks Greg

The only exception that I take from that Greg is the smoking temperature.  Jeff says that it took him 6 hours to get the ham to temperature using 225 degree smoke temp.  The ham is already cooked for crying out loud.  The label on the ham package says to bake at 275 degrees for approx. 15 minutes per pound.  I see no reason not to smoke hot since we aren't breaking down fat or muscle tissue.  Since I'm only trying to enhance the already smoke flavor, I only smoke for half of the cook time.  Full cook time smoke can lead to too much smoke IMO.

Really good point, I had not read all the fine details!

Thanks Greg

 

[OFFSHORE GINGER]

I am very seriously thinking on trying this recipe .http://www.smoking-meat.com/november-21-2013-rum-injected-double-smoked-ham

 

[Pork Belly]

That ham sounds good but it would be so much better if your scratch made the ham. You have time to get one done, only a 1/2 day per pound in the brine, then a day on the smoker. You could easly combine the smoke and the injection into the same day. http://smokinitforums.com/index.php?topic=1986.msg12680#msg12680

 

[OFFSHORE GINGER]

That ham sounds good but it would be so much better if your scratch made the ham. You have time to get one done, only a 1/2 day per pound in the brine, then a day on the smoker. You could easly combine the smoke and the injection into the same day. http://smokinitforums.com/index.php?topic=1986.msg12680#msg12680

Brian I am going to try that recipe in the near future for the pure fact that my Wife has already purchased a ham today for Easter, and I think you know what that means ......................LOL

 

[OFFSHORE GINGER]

Quick mention which also is another Easter Recipe ( Jeff Phillips ) that  I am just dying to try .    http://www.smoking-meat.com/march-28-2013-smoked-leg-of-lamb

 

[gregbooras]

Last year it was lamb kabobs, OK so I am not traditional!

For tomorrow smoke, I will be smoking my first Canadian bacon, but for dinner it will be a smoked whole chicken with mashed potatoes.

Happy Easter everyone.

Greg

 

[Pork Belly]

Three racks of Spares,Four racks of Baby Backs, 10 pounds of beef ribs.

 

[SmokedLoon]

Steelhead Trout maple glazes with apple wood.  The new Easter Ham in our house. Happy Easter!

 

[DivotMaker]

Twice-smoked ham!  Happy Easter everybody!

 

[gregbooras]

Decided to smoke a 5.4 lb. Cosco chicken for dinner, along with mashed potatoes and some corn.

Don't eat to much and Happy Easter.

Greg

 

[OFFSHORE GINGER]

The rum injected twice - Smoked Ham ( with pineapple & cloves ) I did was heavenly or should I say oh my God  !!!!!!!!

 

[gregbooras]

Smoked my first whole chicken in #2, best dang bird I have ever had.

Greg

 

[DivotMaker]

Nice, Greg!