Easter

[david fleer]

Smoking a brisket to 150 then finish it in the oven

[Joe Hell]

Departing Contestant lol. We have been slinging bacon like crazy at the shop…so much that I feel bad if I take any for myself. Our current bacon lineup is English, Cottage, Peppered, Chorizo, Jalapeño and standard (boring). Our sausages today will all be ‘infused’ with hard cider or wine from the Locust Cider Co… We will have a Rosemary Plum breakfast sausage and Dark Cherry Chipotle, Apricot Habanero, Honey Pear/Prickly Pear and Hot Italian brats.

[Departing Contestant]

Joe Hell man, mixed emotions I almost wish I was closer to you so I could eat like a king and watch my weight and cholesterol go up or sit way back like I am and just enjoy your menu

[Tex_77]

Deviled eggs 3 ways from Kent Rollins.

[TexLaw]

What I’ll miss more than anything else foodwise this Easter will by my Mom’s deviled eggs. We thought about making some, but it didn’t seem right.

[Jonathon]

TexLaw No glazed ham at my sisters, I talked her through making the glaze this morning, made me sad that I wouldn’t be there. We somewhat recently came up with a great glaze and I made it the last time we were up there with the understanding that I would do it again at Easter.

[PapaSop]

Even an April blizzard can’t interrupt plans. Although later, still got it done.

Awesome!

[kyle]

PapaSop looks good. How things change, you got the snow this time, and we have nothing up by Superior.

[John Gehringer]

My Easter Prime Rib with smoked mushrooms. Six hours on the Treager then a quick sear on the Char-Broil at 500 + degrees to give it some char.

[Tex_77]

My Prime Rib pictures from yesterday are in the “What did everyone cook today” thread.