Easter Mixed Grill Feast

1. Fill a Napoleon PRO Stainless Steel Smoker Tube with soaked wood chips and place it over a single, unlit burner. Preheat your grill to 200°F.
2. While the grill is preheating, prep all of the meat ahead of time. Rub the brisket with the Club House La Grille Smouldering Smoked Applewood Seasoning, place it onto a wire rack and allow it to sit while you prep everything else. Brush the chicken with the Club House La Grille Montreal Chicken Wet Rub; return it to the fridge until you are ready to grill. Slice between each bone, or every other bone, and rub each lamb chop with the lemon zest, salt and pepper.
3. Once the grill is up to temperature, and the PRO Smoker Tube is going, place the brisket, fatty side up, close to, but not over, the Smoker Tube. Allow the beef to smoke using indirect grilling for about 1 hour, or the length of time it takes to prep the vegetables.
4. Scrub the carrots, cutting them in half or into quarters. Toss with melted butter, salt, thyme, and sugar. Place them on the warming rack of the grill while the beef is still smoking.
5. Trim and clean the brusseles sprouts, toss them with the butter, salt, pepper, and lemon zest.
6. Slice the top and bottom off of the butternut squash. Slice the squash in half, and scoop out the seeds and pulp. Brush with oil, then season to taste with salt.
7. Scrub the potatoes and slice them into wedges. Drizzle the potatoes with garlic oil, salt, pepper, and dill.
8. Heat the grill up to between 350°F and 400°F by turning on the two burners farthest from the PRO Smoker Tube on to medium-low. Once heated up, place the brusseles sprouts on the warming rack with the carrots. Place the squash near the beef, over the burner that is on low with the Smoker Tube. Place the potatoes on the grill in the same area as well. Continue to cook for about 45 minutes to an hour, flipping the potatoes and brusseles sprouts every once in a while.
9. Grill the chicken, skin side down, over direct heat for about 10 minutes before turning down one of the hot burners and allowing the chicken gently cook for about 30 minutes.
10. Grill the sausage over the hot grill, turning frequently.
11. Finally, preheat the infrared side burner (if you have one) sear the lamb chops on both sides for 2 minutes per side before moving them to the grill to finish for about 10 to 15 minutes.
12. Place everything on a huge cutting board or plate for everyone to pick and choose what they love most.

This Easter Mixed Grill was spectacular. Served with two fresh loaves of bread – we had Farmstead Sourdough Bread and a lovely salad, everyone was more than happily full. We finished off with some delicious Lemon & Blueberry Cake. What do you eat at the perfect spring holiday family dinner?