Easter Meatster

Discussion in 'Cooking & Recipes' started by ChileRelleno, Apr 15, 2017.

  1. Apr 15, 2017 #1
    ChileRelleno

    ChileRelleno XDTalk 2K Member

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    Today we hosted a family Easter Lunch and Egg Hunt, we had 20+ adults and kids of all ages.
    My mother-in-law and I tag teamed lunch for the horde.

    Mom supplied a Smithfield boneless ham, mashed taters, queso dip/chips, fruit/veggie trays and a decorated Easter Bunny cake.
    The ham was really juicy and tasty, surprisingly so... I'm not a big ham eater, unless it is fried Country ham.
    Ham is usually too dry or she buys Honey hams which are too sweet.

    Anyways so I oven baked the ham, double foil wrapped and lets it rest for an hour.

    [​IMG]

    I smoked/grilled three Chickens, 5#s of Conecuh sausage, slow smoked Ranch Beans w/ smoked pork neck bones and my Whup@$$ Coleslaw.

    Three Spatchcocked chickens, rubbed with Montreal Chicken, smoked for an hour over Mesquite at 350'F and finished on the grill for a great crispy skin.
    The sausage joined the birds on the grill, oh man, the smells coming out that grill had the neighbors hounds trying to climb the fence.
    Once again, rave reviews from the family.

    Chicken-n-Sausage

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    Smoked Beans

    four 23oz cans of Ranch Style Beans
    1 red and one yellow onion, chopped
    1 red and one yellow bell pepper, chopped
    2.5#s of meaty pork neck bones

    Smoke neck bones over Mesquite at 350'F for about four hours
    Letting all the drippings go into the beans
    Remove and rest pork, shred meat, return meat and bones to beans
    Add two cups of water, stir
    Cover pan with foil and finish cooking for a few more hours

    [​IMG]

    [​IMG]

    Whup@$$ Coleslaw

    2 med- lrg heads of cabbage, cored, quartered and sliced thin
    1 medium red onion, halved & sliced thin
    4C Mayo
    1T fresh cracked Black Pepper
    1t Cayenne pepper
    2t prepared Horseradish
    2T Apple Cider vinegar
    2T Lemon juice

    Mix Mayo, horseradish and spices
    Add in vinegar & lemon very slowly while whisking to avoid seperation.
    Combine with cabbage/onion and mix well.
    Refrigerate for several hours or better overnight.

    Makes approx 20 1/2C servings.

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    Money Shot

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  2. Apr 16, 2017 #2
    HB of CJ

    HB of CJ XDTalk 3K Member Founding Member

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    And ... we bet you enjoyed every part of the big family to do ... especially the cooking. Yumm yumm! :)
     
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