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Author Topic: Memphis cooks  (Read 3214 times)

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Offline Gtsum2

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Memphis cooks
« Reply #-1 on: April 20, 2018, 07:43:33 PM »
Thought I would do a central thread of recent cooks on the Memphis...

Ham with marinade of frozen OJ, zesty Italian dressing, mustard powder, Wooster sauce, course pepper, Lawry’s. Smoked at 225 for about 3 hours and drizzled maple syrup over it the last 30 minutes...this was a family recipe and everyone that has it raves about it



Did some breakfast sausage balls (it’s a Virginia thing...fresh hog sausage, little busquick and cheddar cheese)



Pork tenderloin and veggies. Simple marinade of salt and pepper and Italian dressing






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Offline Gtsum2

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« on: April 20, 2018, 07:47:22 PM »
Some center cut loin chops and veggies



Venison burgers with SPG and brats. Cooking on the middle shelf gives nice crust and doesn’t torch it in 60 seconds. These went right at 5 minutes per side at 425








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Offline Gtsum2

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« Reply #1 on: April 20, 2018, 07:55:58 PM »
8lbs of venison hind quarters sliced up for jerky. I normally do these in the Excalibur dehydrator, but thought I would try the Memphis. Smoked at 180 degrees for 4 hours and thought they were ready. Son and neighbor said to let them go a bit longer...got sidetracked and they went another hour. They r a little too dried out for me, but quite good. High mountain original cure kit with cayenne added. Definitely enough smoke on it...maybe too much (didn’t use a tube)



3 hours in






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Offline Gtsum2

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« Reply #2 on: April 20, 2018, 07:58:37 PM »
After the jerky today, decided to do carne asada tacos with homemade guacamole. Marinated in a fajita, carne seasoning, but forgot to add lime juice or oj in the marinade...could of used the acid to break down the skirt and flank steak a bit more. I was all sorts of sidetracked de winterizing the Toy hauler








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Offline rwalters

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« Reply #3 on: April 21, 2018, 02:36:29 AM »
 Beautiful cooks... all of them!  But those tacos...
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Offline tomcrete1

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Re: Memphis cooks
« Reply #4 on: April 21, 2018, 08:08:21 AM »
Lookin mighty nice!  :thumbup:
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Offline HighOnSmoke

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Re: Memphis cooks
« Reply #5 on: April 21, 2018, 09:09:32 AM »
Awesome looking cooks!
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Offline Pappymn

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« Reply #6 on: April 21, 2018, 10:21:22 AM »
Good stuff. My first couple attempts at jerky on my Mak really made me appreciate perfect and slightly over done jerky. I missed the window on one batch. Huge difference.
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Offline Jaxon

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Re: Memphis cooks
« Reply #7 on: April 23, 2018, 10:52:41 AM »
Great looking cooks, sir...

You've probably been doing this for a while.(just a guess)
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Offline Hub

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Re: Memphis cooks
« Reply #8 on: April 29, 2018, 06:33:19 AM »
Good lookin' chow on a very capable cooker -- thanks for sharing  ;D

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Offline smokeasaurus

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Re: Memphis cooks
« Reply #9 on: April 29, 2018, 08:24:10 AM »
Great looking jerkey and those tacos look like they could be the main photo on a Restaurant menu.
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Offline ronman451

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Re: Memphis cooks
« Reply #10 on: April 29, 2018, 10:50:20 AM »
Great looking grub!

I just picked up my first pellet cooker yesterday, a Memphis Elite!
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Offline Gtsum2

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Memphis cooks
« Reply #11 on: April 30, 2018, 06:00:28 PM »
Thanks all and congrats on the great deal on the Memphis ronman!


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Offline solobaric

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Re: Memphis cooks
« Reply #12 on: May 02, 2018, 03:08:48 AM »
Do you happen to have a recipe you could share for that ham in the first post?
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Offline Gtsum2

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« Reply #13 on: May 02, 2018, 06:31:22 AM »
Quote from: solobaric on May 02, 2018, 03:08:48 AM
Do you happen to have a recipe you could share for that ham in the first post?

It’s in the first post:). Also add can of water when u add the can of frozen OJ. Whole bottle of zesty Italian (big bottle)...rest is just to taste.


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