The arrival of Spring brings regrowth of beautiful and colorful flowers. Spring is the time of year to reset and discover a rejuvenation of spirit indicating that it’s closer to summer grilling. Spring also brings Easter and all the festivities. The most notable way to celebrate Easter is the Easter egg hunt. Hiding colorful candy-filled eggs is a childhood memory we all have and enjoy. Another tradition is the Easter feast, which can include a wide range of dishes from spiral ham to leg of lamb and all the sides. We at Americana Grills like our Easter feast to be grilled or smoked, so we’ve put together some recipes for you to have your own grilled or smoked Easter feast.

Easter Grilling Menu

Smoked Whole Turkey:

Ingredients:

13-pound whole turkey(thawed)

2 teaspoons minced garlic

2 tablespoons seasoned salt

1/2 cup butter

24 ounces cola flavored soda pop (We used Coca Cola)

1 large apple (quartered)

1 large onion (quartered)

1 tablespoon garlic powder 1 tablespoon salt

Directions:

Remove the neck and giblets from the turkey, and pat the turkey dry.

Rub the minced garlic all over the turkey, then sprinkle the entire outside of the bird with seasoned salt.

Place the turkey in a large roasting pan or disposable aluminum pan.

Stuff the large cavity of the bird with the remaining ingredients.

Cover the turkey loosely with foil.

Prepare the smoker and heat to 250 degrees Fahrenheit. Place the turkey in the smoked and baste every 1-2 hours with turkey juices from the pan.

Smoke until the internal temperature reaches 180 degrees Fahrenheit in the thickest part of the thigh. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. This turkey was 13 pounds and took about 7-8 hours to get to temperature.

Remove the turkey from the smoker and allow it to sit, still covered with foil, for 10 minutes before slicing.

Smoked Deviled Eggs:

Ingredients:

12 large eggs

1/2 cup mayonnaise

For the filling:

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste

Sea salt and freshly ground black pepper to taste

Optional toppings:

Chopped chives

Pimentón (smoked paprika)

Regular or smoked salmon caviar

Smoked salmon

Shredded barbecued brisket, bacon crumbles, or pulled pork

Directions:

Hard-cook the eggs. Place in a large saucepan with cold water to cover by 3 inches. Bring to a boil over high heat, then reduce the heat to a simmer and cook the eggs for 11 minutes (a few minutes longer if you live at a high altitude). Fill the pan with cold water, then shell the eggs. (It’s easier to shell the eggs when still warm.) Return to the cold water to cool, then drain well and blot dry. The eggs can be boiled up to 48 hours ahead.

Set up your smoker following the manufacturer’s directions. Add the wood as specified by the manufacturer.

Smoke the eggs until bronzed with smoke, 20 to 30 minutes when hot smoking, 1 hour when cold smoking. Let cool to room temperature.

Cut a thin slice off each end of each egg (this helps the halves stand upright). Cut the eggs in half widthwise through their equators. Pop out the yolks and place them in a food processor with the white scraps. (Alternatively, you can mash the yolk mixture with a fork.)

Add the mayonnaise, mustard, Worcestershire sauce, and sriracha and puree to a thick paste. Spoon this mixture back into the egg white halves. Sprinkle the tops with chives and/or smoked paprika. Or top with salmon caviar or shredded brisket, bacon, or pork. Chill until serving.

Set up your smoker following the manufacturer’s directions. Add the wood as specified by the manufacturer.

Smoke the eggs until bronzed with smoke, 20 to 30 minutes when hot smoking, 1 hour when cold smoking. Let cool to room temperature.

Grilled Leg of Lamb:

Ingredients:

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray

Directions:

Fresh rosemary sprigs and fresh Italian parsley sprigs

Open lamb like a book on work surface. Using the tip of a small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of the puree. Place lamb, seasoned side down, in 15x10x2-inch glass baking dish. Spread remaining puree over top of the lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill racks with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against the grain. Overlap slices on the platter sprinkle with salt and pepper. Garnish with fresh herb sprigs.

Grilled Potato Salad:

Ingredients:

8 medium red potatoes (about 2 pounds), cut into 1-in. slices

2 tablespoons olive oil

1/2 teaspoon garlic salt

1/4 teaspoon paprika

1/4 teaspoon pepper

1 cup fat-free mayonnaise

2 hard-boiled large eggs, chopped

1 dill pickle spear, chopped

3 tablespoons dill pickle juice

Directions:

Place the first five ingredients in a large bowl; toss to coat.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl.

In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.