markdtn
is one Smokin' Farker
- Joined
- Jun 3, 2010
- Location
- Chattanooga, TN
I have been studying my cookbooks and For Memorial Day I decide to make a little bit of everything. In the future I will tone it down a little, but yesterday I cooked 17 different things. Here is what I did with a little commentary and a few photos.
1-2 fatties, they were good
2-Chris Lilly "Smoked leg quarters w/ fresh herbs". Good but not much herb flavor on the chicken, just the skin. Next time I may take the skin off.
3/4-ask.com "Chili Lime Wings" and breasts. A family favorite
5-Myron Mixon "Whole chicken". It was good
6-Chris Lilly "Loaf pan chicken". It was good but soaking in juice didn't get as much smoke flavor to some of it as we would have liked.
7-Myron Mixon "peach beans". Not nearly as much flavor as we wanted, bland. Not bad, just needs doctoring up.
8-Chris Lilly "Smoked pork tenderloin with Michigan cherry sauce". This was great! should have reserved more of the sauce to go over it later. The ones I froze, I will make more when I serve it.
9-Wicked Good Ribs, these were very good. Wet is not my usual style, but these turned out very well. My picky 10 year old wanted more. See detail photo.
10-Drumettes with Big Butz chicken rub, these were OK
11-Chris Lilly "Bare naked brisket". Very good! I will be making this again.
12-Pulled pork. A staple. It was good.
13-Chris Lilly "Smoked turkey breast with honey maple glaze". Very good!
14-Country style ribs with Oakridge Secret Weapon rub. Delicious!
15-Pork shots. Very labor intensive. I used beef sausage which didn't help. A bit too much cream cheese. I will make 1 more time, but not sure the bang for the time is there for us.
16-salmon with honey mustard, a family favorite. It was good.
17-Bush backup beans with brisket scraps from an earlier cook. Just ate a bite but is was pretty good.
Conclusions:
1-17 things is too much for 1 day. Need to pick out 10 or so and not have to prepare so many different things. It was constant making this and washing dishes to have enough mixing bowls.
2-Chris Lilly has some very good recipes for home.
3-Myron Mixon book recipes need to be looked at carefully. I really want to go to his class, but from all I have read here his book recipes are not always true to form.
1-2 fatties, they were good
2-Chris Lilly "Smoked leg quarters w/ fresh herbs". Good but not much herb flavor on the chicken, just the skin. Next time I may take the skin off.
3/4-ask.com "Chili Lime Wings" and breasts. A family favorite
5-Myron Mixon "Whole chicken". It was good
6-Chris Lilly "Loaf pan chicken". It was good but soaking in juice didn't get as much smoke flavor to some of it as we would have liked.
7-Myron Mixon "peach beans". Not nearly as much flavor as we wanted, bland. Not bad, just needs doctoring up.
8-Chris Lilly "Smoked pork tenderloin with Michigan cherry sauce". This was great! should have reserved more of the sauce to go over it later. The ones I froze, I will make more when I serve it.
9-Wicked Good Ribs, these were very good. Wet is not my usual style, but these turned out very well. My picky 10 year old wanted more. See detail photo.
10-Drumettes with Big Butz chicken rub, these were OK
11-Chris Lilly "Bare naked brisket". Very good! I will be making this again.
12-Pulled pork. A staple. It was good.
13-Chris Lilly "Smoked turkey breast with honey maple glaze". Very good!
14-Country style ribs with Oakridge Secret Weapon rub. Delicious!
15-Pork shots. Very labor intensive. I used beef sausage which didn't help. A bit too much cream cheese. I will make 1 more time, but not sure the bang for the time is there for us.
16-salmon with honey mustard, a family favorite. It was good.
17-Bush backup beans with brisket scraps from an earlier cook. Just ate a bite but is was pretty good.
Conclusions:
1-17 things is too much for 1 day. Need to pick out 10 or so and not have to prepare so many different things. It was constant making this and washing dishes to have enough mixing bowls.
2-Chris Lilly has some very good recipes for home.
3-Myron Mixon book recipes need to be looked at carefully. I really want to go to his class, but from all I have read here his book recipes are not always true to form.
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