3 Delicious BBQ Recipes for your Easter Celebration
Spring is in the air, the weather is getting warmer, and we are finally beginning to see some light at the end of the tunnel with respect to the pandemic that has impacted people across the globe for the past year. With Easter right around the corner, we thought it would be a good idea to share some delicious recipes you can make in the backyard for your celebration.
Here are three easy recipes you might enjoy making for your family meal.
Smoked Boneless Leg of Lamb - All Things BBQ
If you want a classic meat to serve for your Easter meal, consider smoking lamb. Chef Tom of All Things BBQ shows you how to prepare Smoked Boneless Leg of Lamb using a few simple techniques. You’ll end up with a tender and juicy dish with well-balanced, earthy flavors. View here.
BBQ Glazed Ham - How to BBQ Right
Ham is perhaps the most popular dish Americans serve during their Easter celebrations. In this recipe, Malcom Reed of How to BBQ Right shows you how to prepare a spiral cut ham on the smoker. He finishes this ham with a delicious sweet and tangy glaze that makes the meat shine, both literally and figuratively. View here.
Smoked Mashed Potatoes - Hey Grill Hey
What could be more delicious and comforting than Smoked Mashed Potatoes? Susie Bulloch of Hey Grill Hey presents this video as a smoky and fluffy twist on a classic recipe. This method for preparing potatoes is perfect for your Easter gathering because you can have them prepped in advance and keep them warm on the smoker until it is time to serve your meal. View here.
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We hope everyone stays safe and healthy and enjoys spending time with their loved ones. Have a Happy Easter!
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
—Chef J BBQ was among the new craft BBQ joints in Kansas City spotlighted in Flatland. (Photo by Sean Ludwig)—
HOT OFF THE PRESS
Food writer Jill Silva dives deep into the craft BBQ scene emerging in Kansas City in a new article for Flatland. A new generation of pitmasters is breathing new life into the city’s long barbecue tradition, looking to Texas and beyond for inspiration. Silva takes a look at popular spots such as Harp Barbecue and Chef J BBQ, as well as the new Night Goat pop-up from chef Vaughn Good of the acclaimed restaurant Fox and Pearl. Silva also talks to The Smoke Sheet’s Ryan Cooper about what these new restaurants have in common and how they are changing the game in Kansas City. READ HERE.
In the latest issue of The Cue Sheet, barbecue author and historian Robert Moss looks into how lamb has been supplanted by ham as the main dish served on Easter in the United States. Lamb is traditionally the centerpiece of Easter meals in England. While it was once popular in America in the early part of the twentieth century, its popularity has steadily declined. Moss also writes about how lamb and mutton became “less practical options for commercial barbecue operations” after World War II. .
In a sign of things getting back to “normal” somewhat, the Memphis in May World Championship Barbecue Cooking Contest will be happening this year, and tickets have just got on sale for the general public. The event will be reduced in size this year, with only 150 competition teams fighting for glory (versus the usual 250), and Tom Lee Park’s capacity will be limited to fewer than 10,000 people. “The thing is, we’re having it,” said Randy Blevins, MIM vice president of marketing and programming. “The competition will be just as fierce, the barbecue will be just as good. … We made over 100 changes, from reducing capacity, hours, eliminating events where people congregate in close quarters like sauce wrestling, Miss Piggy, and Barbecue Alley. Our plan has been approved by the Shelby County Health Department based on what’s going on right now, but it’s flexible, so if rules are stricter then, we’ll follow them. If they’re looser, we will be too.” READ HERE.
A terrible fire recently destroyed Young’s BBQ & More in Lampasas, Texas. Acclaimed barbecue photographer Robert Jacob Lerma has started a GoFundMe to support the restaurant and the family behind it. “This restaurant was their life,” Lerma writes. “And it brought much joy to the many people who patronized their place. They always welcomed me with open arms, like I’m sure they did countless others. This place was their life. And their livelihood. Let’s help them out.” READ HERE.
ADDITIONAL READS
Oakland pitmaster Matt Horn spoke with Zagat about gratitude, humility, and the diverse future of barbecue.
After a year of pandemic, longtime Pearland, Texas barbecue restaurant Central Texas Bar-B-Q is optimistic about the future.
Kevin Roberts, Owner and Pitmaster at popular Joliet's Chicago Style BBQ in Illinois, is known as ‘The Rib Doctor’ and even wears hospital scrubs.
Here is how barbecue, farming, and Kentucky Pride inspired a WKU English professor's recipe book.
Patrick Riha, who opened his Beef Butter BBQ restaurant in Madison, WI in November 2018, is opening a new spot called Camp Beef Butter BBQ, where people can eat his barbecue overlooking 40 acres of wetlands.
J.C. Reid of the Houston Chronicle writes that Smokin' Z's BBQ is one of the best new barbecue joints in Texas.
If you’re looking for Texas-style beef ribs in the New York City area, NYC BBQ has you covered with six outstanding barbecue joints.
Rodney Scott spoke with NPR's Steve Inskeep about his lifelong journey as a chef and his debut cookbook.
—Pork steaks are a popular cut for grilling and smoking found in the Midwest as well as Texas.—
WATCH
What is a Pork Steak? — Red Meat Lover
In this video, Joey from Red Meat Lover discusses pork steaks. Backyard enthusiasts prepare this cut of pork in smokers and on grills across the Midwest region. Joey explains what a pork steak is and questions whether it is better than traditional pulled pork? WATCH HERE.
LISTEN
Tim Scheer of The BBQ League — BBQ Radio Nation
On this episode of BBQ Radio Nation, hosts David Kious and Dan Hathaway welcome pitmaster Tim Scheer and chat about his involvement with The BBQ League. Last year, Scheer launched The BBQ League as the world’s most exclusive online barbecue entertainment and educational hub, providing the best barbecue content and savings to meat enthusiasts of all skill levels. They have brought together the best and brightest pitmasters to help raise the level of any barbecuer, whether hobbyist or serious competitor. LISTEN HERE.
READ
Cooking on the Big Green Egg — James Whetlor
Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you'd ever want to cook in it. Award-winning author James Whetlor guides the reader through the basics of using the Big Green Egg, with a full explanation of how it works and how to get the best out of it. He also guides you through cooking on the grill or plancha, oven roasting, smoking, baking, cooking "dirty" directly on the coals, or taking it low and slow. With James's cooking advice and tips, you'll then be ready to cook your way through 70 fabulous recipes, including all the essential meats, whole fish, vegetables, and jaw-dropping BBQ feasts. With this outstanding book by your side, you'll go from beginner to EGG expert in no time and enjoy delicious food in the process all year round. PRE-ORDER HERE.
—Cinnamon Rolls made on the grill and topped with bacon are the ultimate decadent treat.—
Grilled Bacon Cinnamon Rolls
By GQue BBQ
According to Jason Ganahl of GQue BBQ, Grilled Cinnamon Rolls are better than anything you can make in an oven. Jason uses his PK Grill to get a delicious smoke flavor into these cinnamon rolls. To take this recipe over the top, he includes a strip of bacon in the middle of the roll and makes candied bacon to use as a garnish.
—Early 2021 may be light on larger barbecue events, but we expect many to happen later in the year.—
April 21, 2021: Brisket King NYC — Brooklyn, New York
If you love brisket, you won’t want to miss Brisket King NYC 2021 in Brooklyn. The event will be held this year at the outdoor space at Pig Beach NYC in Brooklyn. More than 15 chefs and pitmasters will be there serving up their takes on brisket and pastrami, including Blue Smoke, Central City BBQ, Morgan’s Brooklyn Barbecue, and others. MORE INFO HERE.
May 7-8, 2021: The BBQ Fest on the Neuse — Kinston, North Carolina
The 39th annual BBQ Festival on the Neuse kicks off soon in Kinston, NC. The 2020 version of the event was canceled due to COVID-19, but it’s back in 2021 with a slightly different setup for safely. The festival will include barbecue, food competitions, shopping, arts and crafts, wine garden, children’s activities, and more. Expect a good time for families and BBQ enthusiasts. MORE INFO HERE.
May 12-15, 2021: Memphis in May World Championship Barbecue Cooking Contest — Memphis, Tennessee
This four-day competition will be held in Tom Lee Park on the banks of the Mississippi River in downtown Memphis. Teams travel from around the world to compete for the title of World Champion and a share of the more than $115,000 in prize money. Teams will compete in the championship pork categories of Ribs, Shoulder, and Whole Hog, as well as the ancillary competitions of Hot Wings, Sauce, and “Anything But Pork.” MORE INFO HERE.
June 4-5, 2021: Hogs For the Cause — New Orleans, Louisiana
The bug Hogs For the Cause barbecue competition and festival is back in 2021 with a few changes. Proceeds still go to fight pediatric brain cancer, but this year's event will be held at a 15-acre site in Belle Chasse on the east side of the city. Organizers are limiting ticket sales to only 25% of the venue's capacity, and they will make the event cashless. MORE INFO HERE.
July 9-11, 2021: Windy City Smokeout BBQ & Country Music Festival — Chicago, Illinois
Get ready for beer, BBQ, and country tunes, because the Windy City Smokeout BBQ & Country Music Festival is returning to Chicago. The Windy City Smokeout is one of the largest barbecue festivals in the U.S. and typically features the world’s best pitmasters and more than 15 musical acts. Read our to learn about the experience. MORE INFO HERE.
August 26-30, 2021: Meat-Up in Memphis — Memphis, Tennessee
Join Meathead Goldwyn and the AmazingRibs.com crew at the Meat-Up in Memphis. The Meat-Up will be based in the historic Peabody Hotel. Things will kick off with a whole hog cooking demonstration Friday afternoon followed by a welcome dinner at the famous Rendezvous. Saturday will be a day of pork-centric seminars in the hotel, with special porky meals. Sunday, attendees will board buses and visit four BBQ joints for a deep dive into the historic tastes of Memphis barbecue. MORE INFO HERE.
NOTE: Due to the pandemic, it’s possible these dates and details might change. For the latest details, please check out our full events calendar.
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