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Outside the dugout: What's cooking?

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

  1. 74nole

    74nole GC Hall of Fame

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    Tonight we’re having leftovers—on the ++ side it’s going to be Ms. Jan’s homemade chicken’n’dumplings. We’ve also got pinkeye peas w/snaps and fresh pod okra.

    Partly cloudy/partly sunny—full time humid today. The longnecks are ice cold and the wine is chilled.

    Life is good in Gator Nation!
     
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  2. GatorLurker

    GatorLurker GC Hall of Fame

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    Hate to see that. Wout and Sepp now have to really step up for JV in defending the yellow jersey.

    Tonight I am roasting a pork tenderloin marinaded in sesame teriyaki sauce and stir frying some veggies to go with it and rice.

    Mowed the lawn today in anticipation of being away for about 10 days. It wasn't too shaggy but it would have been hay when I got back if I didn't do it today.
     
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  3. GatorLurker

    GatorLurker GC Hall of Fame

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    We are flying Alaska Air and I just looked up that they still have the free case of wine baggage deal for each flier at least 21 years old. We have used the Southwest two free bags per person to ship wine home before but one time we had a VERY expensive case of wine (about $1K) not show up for days with them.
     
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  4. 74nole

    74nole GC Hall of Fame

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    Tonight I’ll be frying fresh catfish seasoned with coarse black pepper, Everglades seasoning, and Old Bay’s seasoning.

    Our sides will be cheese grits, Ms. Jan’s homemade coleslaw, and hush puppies.

    The back porch Yeti is restocked and the wine is chilled.

    Life is good in Gator Nation!
     
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  5. GatorLurker

    GatorLurker GC Hall of Fame

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    Made it to Portland very late Monday night with our little dog. She was great traveling. Yesterday night we made broccollini with garlic, onions, olive oil over elbows.

    Today we took the scenic route (they are all pretty senic) to a private cabin in the Mt Hood National Forest. My SIL and BIL won't make it out tonight, but will arrive tomorrow. MY wife is out getting supplies and I am washing towels and linens and being company for my dog. The deal is that the cabin is normally an Air B&B that friends of my in-laws know so for the minor inconvenience of doing a few domestic chores we get to stay for free.

    Don't know what we will fix for dinner but I am sure that it will be tasty.
     
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  6. Bazza

    Bazza Moderator Premium Member

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    Just finished watching the last hour of today's stage (#18).

    Epic.

    1,2 and 3 go to Yellow, White, and Green respectively.

    White crashes and Yellow waits for him. Not going to attack when a man crashes. Sportsmanship - and still gets the stage win.

    Today's stage is what it's all about.

    This is the greatest sporting event in the entire world.

     
  7. GatorLurker

    GatorLurker GC Hall of Fame

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    I couldn't watch it at the cabin in the National Forest, but I did follow the commentary on the TdF official site.

    Perfect execution by JV.

    The race for every jersey is effectively over barring crashing out, Covid or a positive doping test.

    Making chicken tinga for tacos and roasted sweet potatoes for tacos for those that don't eat meat.
     
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  8. 74nole

    74nole GC Hall of Fame

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    Tonight we’re going to have blackened mahi-mahi hoagie sandwiches topped with shredded lettuce and diced up vine ripe tomatoes with Ms. Jan’s homemade coleslaw and French fries.

    Thunderstorms here the first half of the day and now hot and humid.

    The back porch Yeti is restocked and the wine is chilled.

    Life is good in Gator Nation!
     
  9. GatorLurker

    GatorLurker GC Hall of Fame

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    Never thought of using mahi like that. I'd probably use cod and save some $'s.

    Making caramelized in olive oil and garlic cabbage with bread crumbs made with butter, garlic and sage. Topped with a generous amount of parmigiano reggiano. Serving with penne.

    My wife is roasting brussels sprouts to go with it.
     
    Last edited: Jul 22, 2022
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  10. 74nole

    74nole GC Hall of Fame

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    Tonight I’ll be baking a meatloaf. Our sides will be a pot of fresh zipper peas, a pot of white rice with Rotel tomatoes if desired.

    Another hot and humid day here today.

    The longnecks are ice cold and the wine is chilled. Enjoy at your leisure.

    Life is good in Gator Nation!
     
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  11. 74nole

    74nole GC Hall of Fame

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    Tonight we’re going to be treated to one of Ms. Jan’s dishes. She takes a pork roast then cooks it down to basically stew meat. The other ingredients are cut up gold potatoes, petite baby carrots, cut up celery hearts, and chopped up vidalia onions. Obviously Ms. Jan will make her base and gravy from scratch.

    I will be in charge of frying the cornbread.

    The back porch is open and ready for your enjoyment. The longnecks are ice cold and the wine is chilled.

    Life is good in Gator Nation!
     
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  12. 74nole

    74nole GC Hall of Fame

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

    Our sides will be fresh steamed green cabbage, zipper peas, and a pot of white rice topped with Rotel tomatoes.

    Another hot one here today with plenty of humidity to go along with it. The ice cold longnecks and chilled wine are ready for your enjoyment.

    Life is good in Gator Nation!
     
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  13. 74nole

    74nole GC Hall of Fame

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    Tonight we’re going with one of our favorite summer time suppers. I’m going to be grilling hamburger steaks from a freshly ground boneless chuck roast.

    Inside we will have a pot of fresh green beans and new potatoes. Five Cheese Texas toast will be on the side.

    The back porch is open and ready for your leisure.

    Life is good in Gator Nation!
     
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  14. GatorLurker

    GatorLurker GC Hall of Fame

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    Back home at last.

    Tonight is meatloaf that we froze from the last time we made it. It was a double batch. Making poblano potato gratin to go with it and a Southwestern chopped salad.
     
    Last edited: Jul 28, 2022
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  15. 74nole

    74nole GC Hall of Fame

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    Today is a very close friend of Ms. Jan’s birthday. To help with the celebration I’m going to be grilling filet mignons seasoned with coarse black pepper and Weber’s Chicago Steak Seasoning. I hope everyone likes them medium rare—it’s a shame to grill filets longer than that…
    Baked potatoes will be on the top rack.

    Our other sides will be a freshly made Romaine salad topped with vine ripe tomatoes with Texas Cheese toast on the side.

    The back porch Yeti is restocked and the wine is chilled.

    Life is good in Gator Nation!
     
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  16. GatorLurker

    GatorLurker GC Hall of Fame

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    Meatloaf sandwiches for dinner tonight.

    Bone-in pork shoulder was on sale at Publix for $1.99/pound so I picked up a six pounder to smoke tomorrow. Got to get started around 7 AM which will be a challenge still being a little jet lagged after 10 days in Oregon. Smoking for pulled pork so looking at nine hours or more before taking off and resting. Sometimes these things take longer than the nominal 90 minutes per pound.

    I guess I will get some apple juice tomorrow morning when I get buns everything I need to make Carolina vinegar slaw.
     
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  17. 74nole

    74nole GC Hall of Fame

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    I know that you know all this, but do all your prep work on your KJ today for tomorrow’s early start (plus with your smoking wood) along with seasoning your pork shoulder, bag it, and put it back in the refrigerator. Then all you’ve got to do in the morning is light your KJ up-get it up to temp and you’re in business. Dang, sounds good just talking about it!
     
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  18. GatorLurker

    GatorLurker GC Hall of Fame

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    I do a mix of dry and soaked apple wood. The dry is to help getting things started and the soaked is for the smoke. Soaking is a last thing and prepping the grill (cleaning ash, scrubbing the grills and adding new lump charcoal) is what I do while soaking the apple wood. I don't soak for very long. Maybe fifteen minutes.

    I do my rub while waiting for the grill to come up to temperature. I keep my rub very simple: salt, freshly ground black pepper that I grind in a coffee grinder and brown sugar. Just a little yellow mustard to help it stick. The brown sugar and apple juice spray while smoking help with making a tasty crust.
     
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  19. GatorLurker

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    Nine hours in on a slightly less than six pound pork shoulder at 250 F and the meat is only at 180 F. It is over the plateau but still needs more time.

    Every pork shoulder is different.

    I have had ones that were two hours short and ready.
     
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  20. 74nole

    74nole GC Hall of Fame

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    My preferred target for pulled pork is 192*F internal. It pulls best to me there.


    The secret to being a good cook—half starve everybody to death before you feed them. That way everything you put on the table is great!;)