What’s everyone cooking in their Recteq for Easter

Looks GREAT Sdynak
We do our Rib Eye Steaks on the Bull, using our Grill Grates
They come out quite nice
Momma's is Med Rare, Mine's Med Well
And She's not as into Fresh Ground Spices as I am:
Labor Day Rib Eye.jpeg
 
We picked up the porterhouses and added some poppers and sausages to the 1250 for its inaugural cook yesterday.
Resurrection Day.jpg

Everything came out great. The steaks didn't get that nice sear we're looking for. That's what the pan in the middle was for. I think I needed to just let the pan come up to heat more. But they were good.
Sausages were perfect.
Poppers needed a little more time. The bacon wasn't crispy enough and the jalapeños weren't quite as soft as I'd like. I warmed them before stuffing to move them along a bit, but they needed to cook a little longer. Still, they were very good.
It was a nice mild sunny day - perfect for outside enjoying a little wine and learning my way around the new smoker.
 
Lamb turned out fantastic, and the ham was "the best I ever had!" according to my father in law.
Used the leftover lamb for stroganoff last night (big hit with my boys) and the ham is going into school lunches each day.
I used Meathead's Dolly's rub on the lamb and a riff on recteq's maple dijon glaze on the ham - 225 for 45 minutes, then 350 until it hit 150.
 

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