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
Memphis Elite
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