Tips for a Grilled Easter Feast

Most people think of Easter Sunday as a time to gather with family and friends around the dining room table with the good china. It’s a scene that’s repeated over and over again. But if you love being outside on a beautiful spring day, why not have a Grilled Easter Feast!

Easter is the holiday of rebirth and cooking your Easter meal outdoors can start a new tradition. Take the stress of holiday cooking outside where guests can mingle without crowding the chef because all of your favorite Easter main courses can be cooked on a barbecue.

So fire up the Kamado and bring guests together with an Easter BBQ.

Double Smoked Kamado Grill Ham

Cured hams developed as an important food source in the early spring as there was traditionally no fresh meat available after a long cold winter.

The curing process takes a long time, and hams weren't ready until Easter time, so ham was a natural choice for the celebratory Easter dinner.

Ingredients

• 10-12 pound fully cooked, bone in, spiral sliced ham
• For the Glaze
• 1 bottle Mexican Coke
• 1 cup brown sugar, lightly packed
• 1/2 cup pineapple juice

Directions:

• 1. Preheat Grill Dome or other grill to 325°f and set up for indirect heat.
• 2. Mix together glaze ingredients in a small pot and simmer until slightly thickened.
• 3. Make shallow cuts, about 1 inch apart, through the skin of the ham in a diamond pattern so the glaze can penetrate.
• 4. Drizzle liberally with the cola glaze.
• 5. Place pan with ham on the grill over indirect heat for 10 minutes per pound.
• 6. Baste with the collected glaze every 20 minutes or so.
• 7. Remove from grill, slice from the bone, and serve with leftover glaze.
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Smoked Eggs

The egg is the ancient symbol of new life and has been associated the celebration of spring.

The word Easter comes from Eostre, the ancient Goddess of Spring and her symbol was a rabbit that laid eggs.

The Easter bunny was later introduced to America by German immigrants who brought over stories of an egg-laying hare. Their children made nests in which this creature could lay its colored eggs.

Devilled Easter Eggs

• 18 eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Sea salt and freshly ground black pepper to taste
• Paprika

Directions:

• 1. Place 18 large raw eggs in elevated rack and smoke indirectly 1 hour.
• 2. Insert a Bull BBQ thermometer through the shell of one egg and continue until 170*.
• 3. It only takes 1 hour to smoke to a nice light tan ring on the egg whites.
• 4. Peel, slice in half and scoop out yoke.
• 5. Mix yoke, mayo, Dijon, salt and pepper.
• 6. Spoon mixture back into white halves.
• 7. Sprinkle with Paprika and serve.
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Grilled Pound Cake with Bananas and Chocolate Sauce

Different types of cake are associated with particular festivals, such as a chocolate log at Christmas and simnel cake at Easter. The Latin word simila literally means fine white flour and Easter Sunday was also called Simnel Sunday after the cake.

Simnel cake was traditionally eaten during the Easter period in the United Kingdom and Ireland.

Grilled Pound Cake with Bananas and Chocolate Sauce (serves 8)

• 4 large bananas
• 4 TBSP sugar
• 3 TBSP orange juice
• 2 TBSP butter
• 1 pound cake, cut into 8 slices
• Chocolate sauce

Directions:

• 1. Peel bananas and slice each on a bias into 8 pieces.
• 2. Preheat an old 8-inch cast iron skillet on the rack of an uncovered grill over medium heat for 2 minutes.
• 3. Add sugar, juice, and butter to pan and cook until butter melts and sugar begins to dissolve.
• 4. Add the bananas, cooking for 3-4 minutes more or until bananas are fork tender.
• 5. Set skillet to the side to keep warm while grilling cake.
• 6. Grill cake for about 1 minute or until golden brown.
• 7. Spoon bananas and sauce over pound cake slices and drizzle with chocolate sauce.
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Duluth Forge Ceramic Charcoal Kamado Grill and Smoker

599.99

The Duluth Forge Ceramic Charcoal Kamado Grill and Smoker are made from the same materials used to make kilns and pizza ovens which are extremely good insulators that radiate heat effectively.

The sides and domes absorb heat and radiate it back like a brick oven, so food cooks evenly from above.

The ceramic construction for kamado's means there is no flavor contamination or metallic taste given to the food.

Kamado's use lump wood charcoal which creates very little ash which can taint food and is manufactured in an environmentally sustainable manner.

Regular charcoal briquettes contain many chemicals that contaminate the flavor of the food.