Last year I cooked my own steak for Easter dinner and ate by myself due to quarantine. This year I'm hosting my family.

My dad passed in September and a family friend sent bbq from the Salt Lick in lieu of flowers. Mom hasn't eaten it yet and wants us to have it for Easter. We are obliging her.

Looking for ideas on side dishes to jazz up reheated bbq.

What are y'all planning?

My contribution to Easter this year is:

45 day dry aged prim rib. I season with just salt 24-36 hour prior to cooking. I smoke it to 115 internal temp, then take it off to rest while getting the rest of the meal ready. The temp carries into the 120's. Just before serving I put it in a 500 F convection oven and sear it.

The whipped cream horse radish sauce that is linked somewhere here on Texags.

No-knead sour dough bread.

Queso

Smoked lamb barbacoa

Sous vide short ribs (boneless if I can find em) with polenta and gremolata

How do you make your barbacoa?

thisguy05 said:

---

How do you make your barbacoa?

---

I use this recipe: https://www.rickbayless.com/recipe/slow-cooked-lamb-or-beef-barbacoa/ with the following modifications.

I salt the lamb liberally and then smoke at 250 for 3 hours. I then put the lamb in a disposable roasting pan, cover with the marinade and cover with foil, leaving one edge open. I cook for another 2-3 hours until the lamb is tender enough to shred. I also make sure to reduce the sauce while the meat is resting.

I have to admit, I'm a little disappointed at the recipe. My grandad was from Athens and the whole lamb head would make the occasional appearance at the dinner table. I was hoping that was the direction you were going. That recipe does sound good though

I'm doing a charcoal grilled butterflied leg of lamb with lemon-oregano roasted fingerling potatoes and stewed green beans

I was going to cook some lamb, but after I saw the current prices for lamb I'm going to pass.

It's going to be close to 80 degrees here on Easter and we have had snow for like the last three in a row so we are going fajitas.

Tired of ham and I wont have much time for cooking, so we'll have grilled salmon as the entree.

Doing some rosemary pork tenderloin and spring vegetable risotto. Undecided on other items, but considering roasted carrots and a carrot cake. Any suggestions to go with the pork and risotto? (Peas, asparagus in risotto)

HTownAg98 said:

---

I was going to cook some lamb, but after I saw the current prices for lamb I'm going to pass.

---

On the other hand, it does not suck to raise lambs.

I was told I'm smoking brisket.
And making some famous "Aggie Beans" that will also be smoked.

Guess who's going to the store?

And reading this thread, I need to learn to make some mustard German tater salad.

Going "casual" with Doner Kebab. 1lb ground grass fed beef and 1lb ground lamb. Seasoned and cooked in oven wrapped in Al foil.

Put some pork butts on the smoker at 5:00 this morning. The family is responsible for the rest.

Deboned and butterflies a leg of lamb yesterday. It is marinating in mustard white wine fresh rosemary and garlic. Will grill to 125 on ripping hot coals.

The family will handle sides.

Smoked pork butt, German potato salad, and baked beans. Pure class.

https://instagr.am/p/CNQHEIAMWvn

Tailgate88 said:

---

Deboned and butterflied a leg of lamb yesterday. It is marinating in mustard white wine fresh rosemary and garlic. Will grill to 125 on ripping hot coals.

The family will handle sides.

---