What’s everyone cooking in their Recteq for Easter

[R Berg]

I’m going to double smoke a ham with some sweet heat rub and a caramel peach glaze

 

[C. Keeper]

Easter Bunny

 

[JGW]

Picanha, chicken thighs…..

 

[SRS]

13lb Black Wagyu Brisket from SRF. Cookin @ 230 degrees & using the Crutch at 155-160 degrees. Pulling @ 195 then into my Yeti for about an hour then onto my BBQ for 2 minutes a side ( bark ) & then serve.

 

[SRS]

Picanha, chicken thighs…..

Sounds good. Picanha & Chimichurri

 

[Jim6820]

We’re going with a marinated, boneless leg of lamb. It will get 2 hours in the RT-340 at 200 degrees to get some smoke, then will finish at 275 degrees to an internal temperature of 138 degrees and a 30-45-minute rest before carving. During the rest period, we’ll grill some asparagus and potatoes. A shrimp and crab salad will precede.

This is pretty traditional fare for us on Easter.

 

[BNeal]

Frenched bone-in standing pork rib roast.

 

[RattleR]

going with three Beef tenderloins. Have not done a Beef tenderloin myself but have watched and helped before.

 

[orangebiker]

Ham on the Bull and a lamb roast on the wyldeside.

 

[Greg Jones]

For Good Friday, going with skirt steak stir fry, cooked on the Matador pan in the Bullseye.

 

[Another Joe]

We were talking about it yesterday. I think we'll just pick up a couple of porterhouses and make it easy. We have a ton of leftovers still from last week's smoke.

 

[Carpe67]

I’m going to double smoke a ham with some sweet heat rub and a caramel peach glaze

Brisket, beans, and a wild turkey breast.

 

[C. Keeper]

Brisket, beans, and a wild turkey breast.

Can't go wrong with Wild turkey and breasts

 

[DenStinett]

Picked-up a two pack Pork Butt at Costco Friday
Because they're "Boned", I'm trying something different
Continued the Butcher "Cut" and "Butterflied" both
Seasoned all surfaces Friday night and on the Bull last night at11:00
Here they are at 9:00 this AM
Twice the Bark, twice the Smoke ?
Rapped and back in for a few more hours
Will be taking them off the Bull around Noon
More Pics to follow:

Happy Easter everyone

 

[R Berg]

Well the Easter Ham came out perfect and absolutely delicious
Started w
Rubbed it with Lanes Sweet Heat Seasoning then glazed it with Unicoi Salted Caramel Peach Spread mixed with brown sugar and butter
Ran the RT1250 at 275 till it reached 140 IT then glazed
I’ll definitely be making this again

 

[SmokinHog]

6 Big pork steaks and baked beans.

 

[Jim6820]

Put the boneless leg of lamb on the grill about a half hour ago. It should be done about 4:30 pm and get about an hour of rest time before carving.

Updated with the finished product below. And, it was quite tasty!

 

[davidr2340]

I'm making these now: https://heygrillhey.com/smoked-deviled-eggs/

 

[DenStinett]

Butts are now "Pulled"

Easter Dinner will be:
Pulled Pork
Purple Coleslaw
Pan Fried Taters

Happy Easter all

 

[sdynak]

Well it was not on the RecTeq as I do not like smoked Ribeyes but here it goes. In oven convection bake 225 for about 1 hour till just about 120 then on the Blackstone till 130.

I needed instructions with 3 plates in front of me LOL. Ribeye, Potato & Cucumber salad/cole slaw.