11 Easter BBQ Recipes

Collage of Easter bbq recipes

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For most people Easter means the beginning of spring. For us it means barbecue season is finally upon us.

Large family gatherings are a great opportunity to barbecue those larger proteins that you might not normally cook for yourself.

So ditch the oven and fire up the grill or smoker with these delicious Spring barbecue recipes.

1. Double Smoked Ham With Maple and Honey Mustard Glaze

Our recipe for double smoked ham will put you in a holiday mood.

Cooking the ham low and slow on the smoker gives it a delicious double smoked flavor.

The maple and honey mustard glaze gives your ham a delicious sweet flavor that kids and adults will love.

Ingredients:

  • 1 4-8 Lbs Precooked cured ham
  • 1 Cup Chicken broth
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Brown Sugar
  • 2 Tbsp Honey Dijon Mustard
  • 2 Tbsp Apple Juice

Check out the full recipe for double smoked ham.

2. Melt-In-Your-Mouth Grill Roasted Leg of Lamb

amazingribs.com

A slow smoked leg of lamb is a great way to kick-off your spring barbecue season.

A herb and spice rub gives this leg of lamb a special kick. You’ll definitely want to setup your grill or smoker for low and slow cooking here, to help melt down any connective tissue and fat.

This recipe for bone-in lamb leg can also be used for boneless or butterflied lamb.

Get the full recipe here.

3. Grilled Carrots (Because you can’t just serve meat)

girlscangrill.com

These grilled carrots are a great way to add some color to your Easter lunch or dinner.

They are super simple to prepare which leaves you free to focus on the main event.

Ingredients:

  • Carrots
  • Olive oil
  • Kosher salt
  • Black pepper

Check out the full recipe here.

4. Brown Sugar & Bourbon Ham

breadboozebacon.com

This recipe for ham is a great excuse to stock up on Bourbon. And because the recipe only requires 1/3 cup of Bourbon there will be plenty leftover to get the party really going!

Ingredients:

  • 8 pound bone-in smoked ham
  • 1 cup brown sugar
  • 1/3 cup brown sugar bourbon (Woodford reserve and Buffalo Trace work well)
  • 2 tablespoons Dijon mustard

View the full recipe over on the breadboozebacon blog.

5. Herb smoked chicken with white sauce

howtobbqright.com

For many people Easter means lamb or ham. But if that isn’t your cup of tea this herb smoked chicken makes a great alternative.

The Alabama white sauce really complements the herb on this smoked chicken.

See the full recipe for all the ingredients for the herb rub and white sauce.

6. Rotisserie Leg of Lamb

This recipe for rotisserie lamb uses the ‘Joetisserie” accessory for the Kamado Joe grill.

But it will work just as well on any rotisserie, or just use these flavors as your base and cook the lamb on the smoker.

Ingredients:

  • 1 (7 lb) bone-in leg of lamb
  • 6 cloves garlic, sliced
  • 6 pieces sliced fresh ginger

Cape Town Sauce/Marinade:

  • 1/2 cup Worcestershire sauce
  • 1/2 cup soy sauce
  • 1/2 cup light brown sugar
  • 6 tbsp dijon mustard
  • 4 tbsp chinese mustard
  • 6 tbsp Lemon Juice, Fresh squeezed
  • 6 tbsp Oil
  • 6 cloves garlic, chopped
  • 2 tbsp ginger, chopped
  • 1/2 tbsp Kosher salt
  • 1/2 tbsp black pepper
  • 2 sprigs Rosemary, for a basting brush

Get the full recipe for Leg of Lamb on the Kamado Joe.

7. Buttery herb mashed potatoes

halfbakedharvest.com

If you’re sick of serving the same old boring mashed potatoes this is a great way to add a festive kick.

Fresh herbs and garlic give this decadent mashed potato dish a unique kick that’s perfect for a spring barbecue.

Ingredients:

  • 5 pounds Yukon gold potatoes, peeled and cubed
  • 4 cloves garlic, peeled and smashed
  • kosher salt
  • 1 cup whole milk or heavy cream
  • 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
  • 8 leaves fresh sage, 6 whole leaves + 1 Tbsp chopped)
  • 3 sprigs fresh thyme
  • 3/4 cup crème fraîche
  • fresh black pepper
  • chopped fresh chives, for serving

Get the full recipe here.

8. BBQ Pulled Lamb Shoulder

Smoked lamb shoulder recipe
smokedbbqsource.com

I think lamb shoulder is the best cut of lamb to smoke. Cook it hot to help render the fat and caramelize the skin. You can cook it until it gets to 195 – 203°F for pulled lamb, or take it off around 130°F and slice it for tender, blushing lamb.

Ingredients:

  • 1 4-8Lb Lamb shoulder
  • 2 Tbsp Olive oil
  • 2 Tbsp Salt
  • 1 Tbsp Dried parsley
  • 2 Tbsp Dried crushed sage
  • 1 Tbsp Dried rosemary
  • 1 Tbsp Dried thyme
  • 1 Tbsp Dried oregano
  • 1 Tbsp Dried basil
  • 1 Tbsp Dried crushed bay leaf
  • 1 Tbsp Ground black pepper
  • 1 Tbsp Sugar

Check out the full guide for smoking lamb shoulder.

9. Dyed Pickled Deviled Eggs (fun for kids and adults!)

acozykitchen.com

These naturally dyed pickled deviled eggs make the perfect addition to any Easter lunch or dinner menu.

The entire process takes 24 hours so you can get these ready the day before and save yourself some time on the day.

Get the recipe for each color.

10. Maple Glazed Smoked Salmon

smoking-meat.com

It’s a good idea to serve a fish option when you’re cooking for a large group of people. Maple glaze works just as well on salmon as it does on ham.

This is definitely not a recipe to leave until the last minute!

The brining process for this recipe takes 8-10 hours, plus 2-4 hours for the drying process with a final 2 hours in the smoker.

Get all the ingredients and the full recipe.

11. Rosemary Roasted Potatoes

culinaryhill.com

These roasted potatoes make the perfect side to serve with a slow roasted leg or shoulder of lamb.

Ingredients:

  • 2 pounds small potatoes scrubbed and quartered
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh rosemary leaves
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil

View the full recipe.

Wrapping it up

I hope you’ve found something delicious to prepare for your Easter or Spring barbecue.

Let us know in the comments below what you like to serve for an Easter feast.

If you need to gear up for the barbecue season, we have some detailed guides to buying a smoker as well as all the grill accessories you need including the latest leave-in grill thermometers.

Joe Clements

Joe Clements

As the son of a vegeterian, I grew up dreaming about meat. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! I'm sharing everything I learn along the way on my journey from amateur to pitmaster.

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