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Outside the dugout: What's cooking?

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

  1. GatorLurker

    GatorLurker GC Hall of Fame

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    Went down to Sunrise for my youngest son's birthday on Saturday to watch the Panthers. 7th row seats behind the goal. Great seats. Bought 6 tickets so lots of folks there.

    Went to an Argentinian restaurant after the game. I had no idea that 16 oz was the normal size for a steak. My wife and I split a 16 oz skirt steak. Really good aged beef perfectly prepared. (Not cheap!)

    Watched the best team money can buy beat the Jays. BOO!

    Last night we picked up our dog at a friends' house where they were watching her whilst we were gone. They grilled amazing pizza and made a really good birthday cake for my youngest.

    Tonight I am making clam linguini to eat before watching Gator basketball.
     
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  2. GatorLurker

    GatorLurker GC Hall of Fame

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    Chicken tinga tacos tonight.
     
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  3. GatorLurker

    GatorLurker GC Hall of Fame

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    My Publix had tri-tip which is very unusual for them. Picked up a 2+ pounder for doing a reverse sear on my KJ. Using a simple rub of sea salt and freshly ground black pepper.
     
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  4. 74nole

    74nole GC Hall of Fame

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    And I know you know this, but for those that might not—slice it the same way you slice up a brisket.
     
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  5. 74nole

    74nole GC Hall of Fame

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    Tonight we’re picking up our supper from Ably’s Chinese & Thai Restaurant.

    We actually have sunshine and 69* here today. However the upcoming week of weather is supposed to bring us mornings in the low 20’s….

    Today it’s ice cold longnecks and chilled wine for our afternoon/evening.

    Life is good in Gator Nation!
     
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  6. GatorLurker

    GatorLurker GC Hall of Fame

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    The cut I have is actually half of a tri-tip (hence only just a tad over 2 pounds) so I won't need to change slicing direction very much. One bad thing about how the butcher prepped the roast is that there is no fat cap. Typically I would trim the fat cap down to 1/4 inch. But on a positive note there is no "silver" on it. My plan is to cook it very low (225 F) to about 110F to 115 F internal with so little fat, let it rest whilst I take out the heat deflectors and open things up to get to 500 F to 600 F with one of my antique cast iron and well seasoned skillets over direct heat for the sear. Then a quick sear. I don't have any beef tallow handy so I will use some grapeseed oil instead when searing.

    Like I said the rub is super simple: sea salt and freshly ground black pepper. The salt preps the meat moving moisture around and the pepper is a nice flavor. I want to taste the meat and not some frufru marinade or rub. One might use a bit of sugar in the rub for some extra caramelization.
     
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  7. GatorLurker

    GatorLurker GC Hall of Fame

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    I like Thai cuisine a lot. Our local Asian market has lots of Thai ingredients and I have a kafir lime tree for using the leaves as a spice that you can't mimic with anything else.
     
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  8. GatorLurker

    GatorLurker GC Hall of Fame

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    The tri-tip got to internal temp way faster than I thought it would. Maybe because it was so lean. It will have a long rest and then a bit longer on the sear.
     
  9. GatorLurker

    GatorLurker GC Hall of Fame

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    The tri-tip worked out well. A tricky cut of beef because it is so lean and this one was missing any fat cap making it super lean.

    Long rest after the low and slow gave me time to really fire up the KJ for a real sear in a very old cast iron skillet. I will have to remember this technique.

    Tonight we are getting take-out before going to the Gator basketball game.
     
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  10. 74nole

    74nole GC Hall of Fame

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    Tonight I’m going to be grilling bbq chicken quarters. Our sides will be freshly steamed green cabbage and Ms. Jan’s homemade Mac & Cheese.

    We will be enjoying ice cold longnecks and chilled wine for our refreshments.

    Life is good in Gator Nation!
     
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  11. GatorLurker

    GatorLurker GC Hall of Fame

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    I love real mac and cheese. Real mac and cheese is light years better than Kraft.

    Tonight I am making potatoes with onion, cubanelle peppers, chorizo and jalapeno peppers.
     
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  12. 74nole

    74nole GC Hall of Fame

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    Tonight we’re going to have black beans and rice with venison burger. Fried cornbread will be on the side.

    Beautiful here today, started hazy at 50*—been in mid 60’s most of the day. We are forecasted for mid-low 20’s freeze for Monday and Tuesday mornings.

    Ice cold longnecks and chilled wine are our choices for the day.

    Life is good in Gator Nation!
     
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  13. GatorLurker

    GatorLurker GC Hall of Fame

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    Tortilla soup tonight. Margaritas as the dinner beverage.
     
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  14. scooterp

    scooterp GC Hall of Fame

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    Meatloaf, garlic mashed potatoes, green beans (prepared the unhealthy way) and a cucumber & tomato salad. No beer or booze tonight …just ice tea.
     
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  15. GatorLurker

    GatorLurker GC Hall of Fame

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    <joke>Sounds like a dinner at Morrison's.</joke>

    All joking aside the home made versions make for a comfort food dinner that I would like.
     
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  16. 74nole

    74nole GC Hall of Fame

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    Tonight we are capping off a lazy Sunday with a pot of chicken’n’rice accompanied by grilled cheese sandwiches.

    Ice cold longnecks and chilled wine are our choices again tonight.

    Life is good in Gator Nation!
     
  17. GatorLurker

    GatorLurker GC Hall of Fame

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    I know you can grill cheese sandwiches on a cast iron skillet but sometimes I really wish that I had a plancha.
     
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  18. 74nole

    74nole GC Hall of Fame

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    We’ve used a cast iron skillet for so long I guess it’s the only way we know.
     
  19. dip_46

    dip_46 Freshman

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    Making a big pot of a go-to easy meal: Indian curry rice (sauce is curry powder, asafoetida, black pepper, MSG, cayenne, peanut butter, vegetable bouillon + a couple big bags of frozen vegetables). Topped with chopped peanuts, scallion, and cilantro. Broiled chicken thighs and air-fried tofu for protein options. Just the thing for a cold night--hearty and warming. Takes about 20 minutes to put together once the rice is cooked, too.
     
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  20. 74nole

    74nole GC Hall of Fame

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    And welcome aboard!
     
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