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[Trooper]

Small group
Pork tenderloins

[verapx]

2 spiral hams and 1 bone-in turkey breast

[GrillinGlen]

I got a prime packer from Costco (first one from there), was going to be last Sunday but we had a blizzard, dont mind cold but dont like to get wet.  Found some asparagus for .99 a pound and the wife is going to make some macaroni salad.  I usually get them from Cash and Carry but found out that they are just select, although they were always good.  But now they've gone up so much in price that the Costcos were only $.20 more a pound, and for prime!  The only other time ive had prime is the one Bentley and Larry helped me pick out at Restaurant Depot for the Royal.  It didn't score to great but was quite tasty and tender.

[cookingjnj]

OK..... Sorry I lied to all of you, I will try not to make a habit of it.  Thought I was going to be pit free for Easter, but could not resist.  Just threw a plate of blue cheese stuffed dates wrapped in bacon on the pit (new twist for me with the blue cheese, but something I have seen several other PF's make....thanks guys!).  Taking these down to the family Easter....shouda made many more I am sure...oh well!!!  Happy Easter/Passover Pellet Fan's!!!!

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[glitchy]

Last night’s dinner for with in-laws

[glitchy]

Today’s lunch

[cjs180]

1 12lb Turkey brined for 24 hours. Should be ready between 2 & 3.

[Ross77]

Smoked a boneless leg of lamb for about 3 hours to 130. After a 25 min rest it came up to 135.

[urnmor]

looks great

[TLK]

Nothing on the pit.  After two days of travel to get back home, we had a simple rack of lamb cooked in the (gasp) oven.

Hope everyone had a Happy Easter!

[Lothar1974]

No pics, just did a pork shoulder for my brother and his fam plus mine. Was a last minute decision and smoked it Saturday. Threw it on at 9 AM frozen rubbed in EVOO and rubbed with SWEET RUB O' MINE .   Let it sit at 180 for a couple hours then bumped up to 250 for the rest.  Wrapped at IT of 180 and pulled off at IT of 200 at 10 PM.  Threw it in a pan in the fridge and then reheated at 225 the next day for a couple hours and them pulled.  Turned out very nice, jiuce nice bark etc. 

[jgrayson]

I cooked a pork loin.  We just returned home from a week snowboarding in Vermont, and featured a Vermont product in the meal.

We stuffed it with apple/sausage stuffing, and drizzled a mustard/maple syrup glaze over it after cooking.  It was awesome!  I'll post pictures in another thread.

[Ralphie]

Smoked a boneless leg of lamb for about 3 hours to 130. After a 25 min rest it came up to 135.

That's a home run.  What was your cooking temperature?

[Ross77]

225