Passing out the acolades and keeping some for me

Well I have been itching to run the smoker and i found the chance this
weekend. I have to pass out some thanks to various people here, but first--
the menu.

2 pinic shoulders and a pork loin on the smoker. I did this after working
all night friday and didn't feel like making up any rub so i will take
abuse and admit that i used mostly commercial rubs. 1 of the shoulders was
done in McCormics pork rub and the other with McCormics cinnamon Chipolte
rub. Th loin I used the remainder of the regular rub with some brownsugar
and a half scoop of coffee.

The cinnamon chipolte shoulder turned out the best, it was juicy and
delicious. The loin had a good flavor but i waited too long to pull it off
the smoker.

I also made some chilie lime wings ala Steve Hopkins. They had a great
flavor. my only change will be to add some HEAT next time.

To go with them I made some of Marty B'S blue cheese dressing. I love it. I
think i will have to change the name to Moon dressing though. I made it in
my blender and the fresh parsley gave it a green tint.

I also made up some of Nonny's grilled chicked baste and spatchcocked a
chicken and grilled it.

I spent all day cooking and had a great time doing it.

Thanks for all those recipes and anytine you are in North Mississippi hunt
me up and we will light a fire and cook somethin'

--
Tommy Lee

motley me wrote:


Congratulations Tommy! Keep at it. Personally, I take the most pleasure
in coming up with some variation of my own, but that's the way I pretty
much cook anything. I kind of look in the cabinets and say... "hmmmm
what am I gonna do" Recipes and I just plain don't get along. I've
certainly harvested some overall ideas though!

But again, congrats and whatever works for you is good stuff!

--
Steve