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What's cooking?

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

  1. 74nole

    74nole GC Hall of Fame

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    Lurk—

    You grilling your brats or rolling them in a dark beer?
     
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  2. GatorLurker

    GatorLurker GC Hall of Fame

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    Just grilling.

    I don't want to waste beer.
     
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  3. 74nole

    74nole GC Hall of Fame

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    I understand but Alan’s got a recipe where he steams them in dark beer with onions, green, red, and yellow peppers that’s pretty dang sporty with a col’beer in your hand.....
     
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  4. 74nole

    74nole GC Hall of Fame

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    Tonight we are going with fried cubed pork steaks, green beans and new potatoes, and steamed fresh yellow squash and onions.

    We got more rain today so we spent our time cleaning house and working on the laundry.

    Rain once again has provided us a cooler back porch for the afternoon/evening relaxation and refreshments.

    Life is good in Gator Nation!
     
  5. GatorLurker

    GatorLurker GC Hall of Fame

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    The "oxtail" (actually steer tail as a butchered ox would be a rare thing) ragu is made. That is some of the tastiest meat on the whole animal. When I was a kid it was cheap, but now it is pricey and most of what you are buying is bone, but you do get a lot of marrow that melts. Oxtail has now been "gentrified" and the poor people that used it way back when can no longer afford it. Kind of like flank steak. When I was a kid it was considered a cheap cut of meat. No longer.

    Having take-out from Mi Apa tonight with a social distancing dinner with wine with some friends. Cuban sandwich for me and they make a good one.
     
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  6. 74nole

    74nole GC Hall of Fame

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    I feel like my nephews and niece should be here—grilling cheeseburgers and hotdogs this evening. Travel is still on a tentative approach with our families.

    Home cut French fries going on inside this evening.

    Thank goodness ice cold longnecks are a match for burgers and dogs.

    Life is good in Gator Nation!
     
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  7. 74nole

    74nole GC Hall of Fame

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    Light and easy tonight—grilling wings with a cold tray.

    Ice cold longnecks go extremely well with this menu, ain’t life grand.

    Life is good in Gator Nation!
     
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  8. GatorLurker

    GatorLurker GC Hall of Fame

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    My wife is making dinner tonight. Some sort of salad with roasted veggies and French (green) lentils, I think.

    Got to find a use for the KJ this holiday weekend.
     
  9. 74nole

    74nole GC Hall of Fame

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    Copy that Lurk, we’ll have two racks of Baby Backs on the Egg Sunday.
    W/D has BOGO on baby backs and St.Louis cuts thru the weekend.
     
  10. NitroSmoke

    NitroSmoke GC Hall of Fame

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    Man that is a good deal. Wish we had W/D up here in Jawja. Happy Memorial Day weekend everyone!
     
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  11. 74nole

    74nole GC Hall of Fame

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    As we will once again have our “Zoom” cocktail hour @ 5pm with a group of long time friends we will have an inside supper simmering on the stove.

    Ms. Jan will be working her magic on a pan of smothered fried steak and gravy. We will have fresh cream 40’s & petite butter beans and steamed yellow squash and onions and rice with fried cornbread to go with the gravy.

    Ice cold longnecks on my side of the back porch table and Ms. Jan’s choice of wine for our visit with friends. Happy Memorial Day weekend to all!

    Life is good in Gator Nation!
     
  12. 74nole

    74nole GC Hall of Fame

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    Nitro—

    Lol, but you have Ingles up there!
     
  13. GatorLurker

    GatorLurker GC Hall of Fame

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    Doing a social distancing wine drinking with some friends tonight and then making something simple for dinner after.

    But tomorrow is boneless rib-eyes on the KJ. They were on sale.
     
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  14. 74nole

    74nole GC Hall of Fame

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    I put two racks of Baby Backs on the Egg over cherry wood smoke @ 1pm—I’ll be cutting’em up @ 5pm.

    Sides today are plentiful—homemade potato salad, deviled eggs, BBQ baked beans, and homemade coleslaw.
    Desert is a churn of homemade (fresh peaches) ice cream and a fresh baked sour cream pound cake.

    Ice cold longnecks and Ms. Jan’s choice of wine on the back porch.

    Life is good in Gator Nation!
     
  15. BA69MA72

    BA69MA72 GC Legend

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    Boiled shrimp and leftover pizza from Leonardo’s Millhopper. Chilled Chardonnay. Filled the belly with tasty food while watching the tube—Contagion whoa!
     
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  16. 74nole

    74nole GC Hall of Fame

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    We have plenty of leftover sides from last night so I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning—Pat’s Ho-made on the last two turns.

    The Yeti is restocked and ready go.

    Life is good in Gator Nation!
     
  17. GatorLurker

    GatorLurker GC Hall of Fame

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    Going to grill a chicken today. I hope there is a break in the rain to do it.
     
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  18. GatorLurker

    GatorLurker GC Hall of Fame

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    Got the KJ lit in a gentle rain. So many ways to do chicken. Really hot direct for crispy skin, but not much smoke flavor to really slow indirect for very smokey chicken, but soft skin. This time I am doing a middle idea (300 F to 325 F, indirect, drip tray) because I want some smoke flavor and the highlight of the skin will be the rub: sea salt, paprika, onion powder, garlic powder, dry mustard, black pepper, dark brown sugar, cayenne. Patted dry, light coating of olive oil, rub applied generously with a couple of hours in the fridge before grilling. I think that the rub will crisp up nicely.

    And apple wood for the smoke. You have to be gentle with chicken and not get too harsh.

    Normally with chicken I rub under the skin, but this time I just rubbed the outside.
     
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  19. obone

    obone Senior

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    74nole, how did the ribs turn out? Did you wrap them and what temp did you smoke them at?
     
  20. 74nole

    74nole GC Hall of Fame

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    They turned out really good—I don’t wrap them, I smoke’em indirect for 4 hours @ 240*-250*
    I open the Egg and spritz them at 3 hours. I used cherry wood for smoke so I used half Cran-cherry half water in my spray bottle. If I use apple wood for smoke then half & half apple juice and water.
    I spread yellow mustard on them then use my dry rub and put’em on bone side down.
     
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