Outside the dugout: What's cooking?

Your memory is accurate and it was a long time ago!

 

The gas tech just left. Big guy - really nice. All went well and now I have heat if I need it.

He told me a funny story. He moonlights as a bouncer (his term was doorman) at a local pub here. I asked if the place was still a hole in the wall for drunks. He said he only asks one thing. When he tells someone to leave - that they do so with dignity. I thought that was pretty good.

Now I'm headed out to get some work done.....and drop off some chicken and dumplings for my Mom.....

 

Here's the 7lb monster I bagged today......already have it cut into steaks and in the freezer. Kept one out for later tonight.

 

And this ice cream is to die for.......

 

We are back to basics this evening—bar-b-crewing chicken halves with Pat’s Homade on the last two turns.

A fresh pot of green beans and new potatoes and fried cornbread for sides.

It’s been a very pleasant day here, we started with 47* for a low and a high of 71*.

Ice cold longnecks and chilled wine are representing themselves well today on the back porch.

Life is good in Gator Nation!

 

You guys know how to live and...I salute you.

 

Tonight we’ll be grilling hamburger steaks freshly ground from a boneless chuck roast.

Our sides will be baked potatoes and a fresh Romaine salad topped with vine ripe tomatoes.

Slightly warmer weather today with the morning low being 50* and a high of 74*—plenty of blue skies and sunshine all around.

Our normal adult refreshments are serving us well on football Saturday.

Life is good in Gator Nation!

 

This evening we will have Mississippi Pot Roast and gravy slow cooked in the Lodge Kettle. The house is already smelling good.

We are having homemade mashed potatoes, fresh pink eye peas w/snaps and fresh okra. I will also fry cornbread.

Another beautiful day here that started out at 59* with a predicted high of 75*—plenty of sunshine and blue skies with a light breeze.

Our afternoon/evening refreshments will again be ice cold longnecks and chilled wine.

Life is good in Gator Nation!

 

I’ll be grilling bone-in country cut ribs indirect over cherry wood smoke this evening.

Inside we will be cleaning out leftover vegetables. We have green beans and new potatoes, zipper peas, and pink eye peas w/snaps. Fried cornbread will also be on the table.

Beautiful day here today, we started out at 50* and have a high of 75*.
Sunshine, blue skies and a light breeze.

The ice cold longnecks and chilled wine are ready to go for the afternoon and evening.

Life is good in Gator Nation!

 

Picked up my turkey today from W/D along with all the other items I will need. Ended up with an 11 lb. Butterball. It's in the fridge now defrosting. I decided I will cook it on Wed. and then do the sides on Thanksgiving Day and then just warm up the turkey which will already be sliced and ready to serve. It won't matter to Mom and will be much easier and more relaxing for me.

The butcher was telling another shopper about all the turkeys he had brining when I pulled up with my cart. When they were done, I asked him about not really needing to brine - you know - because they already injected them - at Butterball. He said he didn't know anything about that but wanted to make sure his breast meat was moist enough. I told him my strategy was to soak everything with enough gravy that moisture content won't be a factor. He just laughed and said it "sounded like a plan".

For dressing I bought some P/F cornbread stuffing. On another forum a couple guys there mentioned mixing in some J/D sausage. What do you guys think about that?

Nice and cool out today! I had another surf DVD in my truck as I drove around today - this one mostly Indonesia called "Bali High" from 1985. Incredible waves. Nice music score too by Mike Sena. Really great movie!

Thanks in advance for any feedback on the dressing question!

 

Mixing sausage with almost anything wins. JD is pretty good and definitely adds well to the cornbread. Depending on your taste, grilled onions, grilled jalapeño and/or cheese(s) of your choice ring the bell

 

Thank you!

I just ran across this recipe that looks like it will work:

Southern-Style Cornbread Stuffing - Once Upon a Chef

 

Baz—

We get a small hen, pressure cook it, de-bone and chip up the meat adding it to the dressing and use that broth for making the dressing instead of water.
It makes for a moist tasty dressing instead of getting too dry.

 

Tonight we’re going to be keeping it simple and good. We are grilling cheeseburgers and hotdogs.

Homemade fries done inside.

Another beautiful day here today—40* at daylight with a high of 74*.
Sunshine and blue skies all around, again with a light breeze stirring.

Life is good in Gator Nation!

 

I picked up some JD sausage today for my cornbread dressing. Should be interesting.....

 

Tonight we are going to have Ms Jan’s homemade chicken’n’dumplings and finish cleaning out the refrigerator of leftover vegetables.

This is done with the knowledge that no one will be all that hungry tomorrow evening so it’s a big enough pot for everyone to have a bowl tomorrow evening (if they want anything at all)...

Almost back to summer time here today. 58* for a morning low and 82* for our high. Thank goodness it’s breezy!

After getting the yard cut the ice cold longnecks have been perfect! I’m sure Ms Jan’s chilled wine will soon follow. She’s almost through prepping her turnips & mustard greens for tomorrow.

Life is good in Gator Nation!