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Outside the dugout: What's cooking?

Discussion in 'Diamond Gators' started by GatorLurker, Jul 28, 2016.

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  1. Sep 16, 2021 #4381
    GatorLurker

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    Last time I ate Pringles was on a canoe trip in the 1970's. We had two empty cans and had two rock bass jump in our boat and we put them in the Pringles cans and kept them in water When we passed people fishing on the shore we asked if they were biting and they all said "No". Then we showed them the fish that jumped into our canoe.

    We did give them to the last guy we saw fishing.

    I don't think that I currently had a fishing license so I might have been afoul of the law, but I don't think it would be a big deal. Like you don't need a hunting license if you hit a deer with your car.
     
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  2. Sep 17, 2021 #4382
    74nole

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    Tonight we’re going to have homemade chili over rice topped with Sargento shredded sharp cheddar cheese.

    We will also have a basket of jalapeño cornbread on the side.

    Thunderstorms predicted at an 85% chance this afternoon—we’ll see. Either way, the back porch is covered and our favorite adult libations are available.

    Life is good in Gator Nation!
     
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  3. Sep 18, 2021 #4383
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    Tonight is leftovers.
     
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  4. Sep 19, 2021 #4384
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    Going to visit friends that make pizza on their grill and it is GOOD! We will bring some wine.
     
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  5. Sep 19, 2021 #4385
    74nole

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    Tonight we’re going with Lurk’s favorite—bone-in country cut ribs, grilled indirect over cherrywood smoke.

    Inside it’s a pot of fresh pinkeye peas w/snaps and fresh pod okra.

    Air frying potato wedges seasoned with olive oil, salt, coarse black pepper, Italian seasoning, garlic, Parmesan cheese and parsley sprinkled over the top.

    Back porch ice cold longnecks and chilled wine are ready when you are.

    Life is good in Gator Nation!
     
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  6. Sep 19, 2021 #4386
    Bazza

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    Ribs and orange soda......:ninja3:
     
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  7. Sep 20, 2021 #4387
    GatorGrowl

    GatorGrowl Forum Admin Moderator VIP Member GC Staff

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    My favorite bbq in Jacksonville was Jenkins. I ordered their sauce on line and got it a few days ago.

    When I smoked my last slabs I sent three slabs to friends and relatives and did what Jenkins did, I placed several slices of bread on top and under the ribs and then poured the Jenkins sauce.

    My wife then wrapped them in butcher paper and folks picked them up.
    Welcome To Jenkins Quality Barbecue

    What ya thinkin'? Come to Jenkins!

    Jenkins Quality Barbecue is a family business serving Jacksonville, FL since 1957! We have 3 convenient locations to serve you and proudly offer you the tastiest ribs, chicken, beef and pork you will ever eat. Our barbecue is cooked daily on an oak wood-fired pit and topped with our secret savory mustard-based barbecue sauce. When you taste our mouthwatering barbecue, you'll understand why our customers can’t get enough of Jenkins Quality Barbecue!

    [​IMG]
    [​IMG]
     
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  8. Sep 20, 2021 #4388
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    Made a huge amount of pesto today after harvesting a lot of basil from our friends' garden yesterday.

    Planning on green Thai curry with shrimp, bamboo shoots, and bell pepper with rice for tonight. Tomorrow will be skirt steak with haricot vert (French green beans) and pesto.
     
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  9. Sep 20, 2021 #4389
    GatorLurker

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    I see you are not that far from Memphis and when I smoke ribs I do them Memphis style dry rub. That is my favorite way to prepare them.

    My wife is from Cincinnati and she grew up with Ribs King ribs and they are "wet" ribs like you would get in Kansas City. They are enjoyable, but I find them very messy and too soft. I like my ribs to have just a little bit of tooth to them.

    And in Texas ribs are beef.

    It is all good.
     
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  10. Sep 20, 2021 #4390
    GatorGrowl

    GatorGrowl Forum Admin Moderator VIP Member GC Staff

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    Since I got my Traeger I started using a lot of dry rubs. I like Killer Hawgz, I think it is, and many slabs were dry.

    Jenkins is a mustard base and besides that, it is just good. My wife cooked a Turkey breast in the oven yesterday and she poured it over her serving.
     
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  11. Sep 20, 2021 #4391
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  12. Sep 20, 2021 #4392
    74nole

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    We are having leftover chili over rice topped with Sargento shredded sharp cheddar cheese tonight.

    Pretty much cloudy and humid here today—couple of pretty good rains throughout the day as well.

    The back porch is open for your enjoyment and adult libations are available.

    Life is good in Gator Nation!
     
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  13. Sep 20, 2021 #4393
    Bazza

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    242027341_10158619642799635_561499347686463447_n.jpg
     
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  14. Sep 21, 2021 #4394
    74nole

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    Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning-and yes, Pat’s Homade on the last two turns.

    Inside we will have a pot of fresh petite butter beans and whole kernel yellow corn with red and green diced up bell peppers. There will also be Au Gratin potatoes.

    The back porch is open for your enjoyment-ice cold longnecks and chilled wine are on hand.

    Life is good in Gator Nation!
     
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  15. Sep 21, 2021 #4395
    Bazza

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    I like anything Au Gratin! :D
     
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  16. Sep 21, 2021 #4396
    GatorLurker

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    The skirt steak with pesto and French green beans is delayed until tomorrow. Tonight is a quick dinner of defrosted chicken enchiladas from a few weeks ago before we visit friends for wine and conversation.

    And they have a pool.
     
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  17. Sep 21, 2021 #4397
    Bazza

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    [​IMG]
     
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  18. Sep 21, 2021 #4398
    74nole

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    So the question becomes—

    What’s your favorite walk-up song to do the ol’cannonball at the pool?:cool:

    Jumping threads, I know-but I couldn’t resist…
     
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  19. Sep 21, 2021 #4399
    Bazza

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    Too easy......

     
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  20. Sep 22, 2021 #4400
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    There is this one:

     
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