Easter is the perfect holiday to spend outdoors. The crisp Spring air gets everybody in the mood for summer. Unfortunately, the one who is in charge of the Easter meal usually gets stuck inside slaving away while the rest of the family enjoys the fun in the backyard. That is, until this year. Why not cook Easter lunch on your Kamado Joe? The chef gets to enjoy more family time and the family will love the rich flavors of food fixed on the Kamado Joe. We’ve put together a couple of recipes to get you started.

Standing Rib Roast

INGREDIENTS:
12-pound bone-in rib roast
12 cloves garlic
1/3 cup canola oil
Leaves from 3 sprigs fresh rosemary – chopped
Kosher Salt
Freshly cracked or ground pepper

INSTRUCTIONS:
Purchase a 12-pound bone-in Choice rib roast. (Where I buy my rib roasts, the bone is cut from the meat, then tied back on.) I let it age for 4 days in the refrigerator.
About an hour before I put it on:
Start the fire and set up for indirect heat
1. Chop up a few sprigs of fresh rosemary and add to about 1/4 – 1/3 cup of canola oil
2. Cut the twine tying the meat and bones
3. Pierce the roast about six times on both sides and insert a clove of garlic into the hole as far as you can push it
3. Tie the bones back onto the meat
4. Brush the roast with the oil / rosemary
5. Season liberally with kosher salt and fresh cracked black pepper
Bring the temp in the Kamado Joe to about 325°.
Throw on a chunk of pecan (soaked it for about an hour)
Roast on – add another chunk of pecan after about an hour
Try to keep temp between 325 – 350°
Cook until internal temp is 125° – right at 2 hours
Let it rest, cover with foil, for about 30 minutes

Smoked Mac and Cheese

INGREDIENTS:
6 cups uncooked macaroni
1 1/2 sticks butter
3 1/2 cups milk
6 eggs, beaten
1 1/2 tsp chipotle chili powder
8-10 cups shredded cheddar cheese, divided
1-2 cups shredded parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Preheat your Kamado Joe to 350°. Add a couple smoke wood chunks (apple is fantastic for this.)

Cook the macaroni noodles per the instructions on the box in salted water and then drain. Add the butter and stir to melt into the macaroni noodles. Add the milk, beaten eggs, and chipotle chili powder and stir to mix. Add six cups of shredded cheddar cheese and mix well. Place the macaroni mixture into a deep 9×13 baking pan. Sprinkle remaining cheddar cheese (or however much desired) on top of the macaroni mixture. Sprinkle the shredded parmesan cheese on top of the cheddar cheese. Sprinkle some freshly ground black pepper on top.

Place the dish on the Kamado Joe and let cook at 350° for 30-35 minutes. At the 30 minute mark, open your vents to bring the temperature up to 425-450° to brown the top a little. Let stand for 10 minutes and serve hot

If fixing Easter Lunch outdoors sounds perfect, but your old grill just can’t keep up with the demand, then stop by and visit us at Brothers Pool. We can get you set up with a brand new Kamado Joe so you will be up and grilling long before Easter.