Smokin' the Easter Bunny?

[JJC]

Hi All,

I suppose this could in the "OK-Who's A-smokin' what this weekend" thread, but since it's a holiday I thought it might be worth a separate topic (Chez, if you agree, perhaps we can append this thread to the above topic after Easter weekend).

We're having about 25 people from 4 different families over for Easter, so it will be quite a spread.  Appetizers will be smoked cheeses, smoked shrimp using the S+S receipe, and spannikopita made by my Greek neightbor.  For the main meal, I'll be doing an Olds T-shirt double-smoked ham (oak smoke) plus a deep-fried turkey injected with butter garlic marinade.  We're also having "dueling leg-o-lambs":  my Greek neighbor and our Lebanese friends are each bringing over a leg of lamb they will have prepped for me to rotisserie on my grill. Our Irish friends are bring (what else!) a potato dish, assorted veggies and the desserts.

Love to hear what other folks are doing!

John
Newton MA

[Crazy Canuck]

Ham'n it up to. (Will use the t-shirt metod with hickory)Sour cabbage rolls with creamed perogies. [:p][:p][:p]


Addicted to Smokin[:p][:p][:p]
Dan R @ Fort St. John BC

[simmy]

my parents are coming from ND and I am doing a Brisket with 4 hours of hickory. Can't wait for them to try out a "product" from my BS.

Everyone have a SMOKIN Easter!!

Steve

[Chez Bubba]

Going to Chicago to the in-laws, mine, not Anne's. We'll be able to consume German pork loin so dry that no amount of gravy can moisten it.[xx(] OTOH, most appetizers are great and the red cabbage rocks!

Am planning on taking in 1/2 a pork loin, smoked, and served at the temp it should be. They'll probably think it tastes bad, butcha gotta try to convert 'em![:p][;)][:)]

Anne probably won't eat anything that's not chocolate, as that's what she gave up for Lent. Me, I gave up possum and one-legged Peruvian hookers![;)][}:)][:D][:D]

Happy Easter everyone.[:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[simmy]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Me, I gave up possum and one-legged Peruvian hookers!

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Chez,, You crack me up[:D][:D][8D]

Steve

[oguard]

Well this weekend is also my fathers surprise birthday party[;)] so I will be doing a 7lb roast beef and maybe some smoked cheese.[:)]
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>

[Harpo]

as for me I gave up riding in submarines and eating watermelon, always works for me.

If you miss the bus by 2 seconds are you on it? [;)]

[ChefBill]

Kirk,
Maybe you should have kept the possum to smoke and served it with the dry pork loin. That would make the dry pork loin easy to swallow. [:D] Bill

If you can eat it, you can smoke it.

[manxman]

Hi all,

JJC said: <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> my Greek neighbor and our Lebanese friends are each bringing over a leg of lamb they will have prepped for me to rotisserie on my grill. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Would be interested in how they prepared the legs of lamb, lamb is one of my favourites. [:)][:)]

I've got a couple of briskets that will be marinaded then rubbed with a modified Wild Willy!! (?S+S)[:I][:D]

Also got around 8lbs spare ribs, probably do a couple of different batches but mine and my two boys favourite is marinate in sweet apple cider for 24 hours then rub with a modified Kansas City Sweet and Sour. (again ?S+S)I spray the ribs every hour to hour and a half with more cider then eat with whatever dip/sauce the boys fancy.

The later is a specific request from my 7 year old son!!

On a different subject quite a few rub recipes mention mustard, is there a specific mustard people use? What's the commonest?

Happy Easter everyone and good smokin' [:D][:D][:D]

Manxman.

[MallardWacker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefBill</i>
<br />Kirk,
Maybe you should have kept the possum to smoke .....<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">When you smoke possum, there is one line you will never get, that is "It tastes like chicken" but on the other and I have heard "it tastes like pork" but with more grissle.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[cmattNgeorgia]

we're gonna do a ham.  i've been trying to locate Old's t-shirt method within other threads.  hopefully, i'll find it before saturday, otherwise i'll do it the common way and try the t-shirt method the next time.

so, for us on Sunday:
Breakfast:
smoked sausage links
eggs
grits
cheese
plain bread
lots of coffee

Lunch:
smoked ham (hickory)
potatoes (smashed)
green beans
fresh made swiss-egg bread
lots of cheese chunks

Dinner:
pizza
beer

Chris

Jasper County Firefighter
"Where-ever you find smoke you'll find us!"

[jaeger]

manxman wrote -

 <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">On a different subject quite a few rub recipes mention mustard, is there a specific mustard people use? What's the commonest?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Any yellow mustard will work. Cover the entire piece of meat including the sides. The mustard helps to hold on <u>more</u> rub. You really can't taste the mustard.






<font size="4"><b>Doug</b></font id="size4">

[manxman]

Hi jaeger,

thanks, only have experience of using english mustard, just wanted to make sure I was'nt missing anything! [;)]

Manxman.

[BigSmoker]

Just got back from Sam's with a small brisket flat.  Right at 4 lbs so in the tumbler she will go with who knows what at this point.  3 full racks of spares that I plan to trim down to St. Louis style myself[:0] and again tumble with something.  2 racks of uncut lamb chops that will be tumbled 1 with olive oil, rosemary, lots of garlic, maybe a splash of cider vinegar.  And last 4 sirloin steaks.  I'll think about sides later but I really need to try out my new ABT holder.  Happy Smokin' to everyone.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Harpo]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />Just got back from Sam's with a small brisket flat.  Right at 4 lbs so in the tumbler she will go with who knows what at this point.  3 full racks of spares that I plan to trim down to St. Louis style myself[:0] and again tumble with something.  2 racks of uncut lamb chops that will be tumbled 1 with olive oil, rosemary, lots of garlic, maybe a splash of cider vinegar.  And last 4 sirloin steaks.  I'll think about sides later but I really need to try out my new ABT holder.  Happy Smokin' to everyone.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">What does this tumbler do exactly.? is it a marinader? a tenderizer, Please advise.
Harpo