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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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    We continue with the heat/rain/heat scenarios—so we’re averaging 95-97 for daily highs with humidity right around OMG.....

    That said, going with a lighter supper tonight—fresh made Cobb Salad with grilled chicken breasts cut up to fit the salad. I used Cavender’s Greek Seasoning and coarse black pepper on the chicken breasts before they went on the grill—basted them with an Italian red Vinegarette.

    Once again, ice cold longnecks for me and chilled wine for Ms. Jan.

    Life is good in Gator Nation!
     
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  2. GatorLurker

    GatorLurker GC Hall of Fame

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    Good call. It was right at 5 hours. Resting now for a good long time.
     
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  3. 74nole

    74nole GC Hall of Fame

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    Good deal—looking forward to your opinion for the table fare.
     
  4. 74nole

    74nole GC Hall of Fame

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    Today’s weather maintains itself right around hot and humid.....

    Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning, and you got it, Pat’s Homade on the last two turns. Fresh bi-color cob corn will be on the top rack.

    Our other sides will be fresh steamed yellow squash and onions, and fresh steamed green cabbage.

    I think my favorite motto will be in play this afternoon/evening on the back porch—“I love everything’bout a col’beer!”

    Life is good in Gator Nation!
     
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  5. GatorLurker

    GatorLurker GC Hall of Fame

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    Very tasty and a lot of meat for a single rib. I started out with four ribs about nine inches long and about two to two and one half inches thick for about five and one half pounds.

    They could have been left on another 30 minutes. Very tender except for right next to the bone where it was a bit chewier than I liked, but not far off. Poking through in between the ribs was pretty soft when I took them off and I did a lot of probing. And temps were over 200 F everywhere. I thought they were done. Next time I will add a bit of time to make sure. Everything came off the bone cleanly so you know it was close.

    And next time I will use less salt and more black pepper in the rub. It was not off by much, but just a tad too salty for my taste. But I am a person that likes less salt on my food. Nobody complained to me.

    When it comes down to it I would rather use meat like this cut into smaller pieces and braised like the French do. I can make some stuff with really deep layers of flavor and super rich because the fat and melted collagen get incorporated into the dish instead of the drip tray. I can then meter exactly how much fat I want to retain by skimming. I don't make these dishes often because they are really super rich and delicious, but not that healthy.

    Still I will probably do this again. My son loved it and he does not care for braised short ribs. His loss. My wife and MIL liked them as well.
     
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  6. 74nole

    74nole GC Hall of Fame

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    ^^^^

    Glad that they turned out good for you—I also like your critique of them, you sounded a lot like our comments from the first time we did them. I remember that we thought they were a little salty too ( and with our ages and health status we have cut back on salt intake too—we used the Morton 50% less sodium salt now.)
     
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  7. GatorLurker

    GatorLurker GC Hall of Fame

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    I used coarse sea salt. I thought that the fluids given off would dissolve the salt and have a lot of it drip off.
     
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  8. GatorLurker

    GatorLurker GC Hall of Fame

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    Last night was leftover paella. Still have some. I will have a nice lunch tomorrow.

    Tonight I am grilling a whole chicken on the KJ. Indirect at 350 F and no added wood for smoke. The lump charcoal will give enough. It is beer can style but with pesto rubbed under the breast meat skin. Also making corn on the cob. Cold Sierra Nevada pale ale to wash it all down.
     
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  9. 74nole

    74nole GC Hall of Fame

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    Well, we’re looking at thunderstorms predicted at 80% this afternoon between 3P-7P around all the heat and muggy.

    I have put together a big pot of homemade hamburger vegetable soup for the evening meal. It will be topped with Sargento 4-State Cheddar Cheese with Tortilla chips on the side.

    We’ll be listening to the rain on the tin rooftop and enjoying ice cold longnecks and chilled wine.....

    Life is good in Gator Nation!
     
    Last edited: Jun 30, 2020
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  10. Bazza

    Bazza GC Hall of Fame

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    FYI: was in Winn Dixie today and the butcher said beef tenderloins are going on sale starting tomorrow.

    Something like $12/lb.

    Chatted with the bloke for a bit. He said he's undermanned but still taking care of business. Said he was retired and decided to get some part time work and now he's getting 40 hours in a week. 67 and drawing his SS. Sold his home after his wife passed away and living in a 29' RV in Deltona at a park that includes all utilities - $500/month. Said he'll be taking off as soon as he hits 70. Good guy. I told him to "Keep chargin'!" :)

    Then the Auburn Tiger dude was there - a huge black dude who mostly does restocking. He and I have had a lot of convos over the past couple years about college football. I told him I enjoyed seeing the Ducks getting beat again last night (it may have been Sunday night) - the replay of the season opener. Then I said "Go Gators!" as I walked away. He was smilin' We have a common nemesis, ya know.

    Life is good in Gator Nation!
     
    Last edited: Jun 30, 2020
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  11. 74nole

    74nole GC Hall of Fame

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    ^^^^

    @Bazza—at our local W/D we have the same as your sale price for beef tenderloins—the way we like’em cut that gives us 5 filet mignons per tenderloin :)
     
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  12. GatorLurker

    GatorLurker GC Hall of Fame

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    Caramelized cabbage and pasta with breadcrumbs made with anchovies, garlic, sage, and butter tonight. With parmigiano reggiano cheese. I got the recipe from the NYT, but like every recipe that calls for caramelizing cabbage or onions it take about two to three times longer than what they say.
     
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  13. Bazza

    Bazza GC Hall of Fame

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    @74nole - thanks for the input, as always!

    Last time I did this, I bought one that was 3.63 lbs. and got about 7 steaks from it.

    They weren't huge, obviously.

    What size do you usually try to start off with?
     
  14. Bazza

    Bazza GC Hall of Fame

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    Almost forgot - and you'll see this in the store ad. He said they have some beef tenderloin from Mexico that will only be $7.99/lb.

    I asked him if it still tasted good. he said in his opinion, no...lol....
     
  15. 74nole

    74nole GC Hall of Fame

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    Baz—

    I usually tell them 1 3/4” no thicker than 2”....

    And don’t waste a nickel of your money on that Mexican beef—I don’t think you can make decent dog food with it. Our head butcher at our local W/D store hates that they even bring it into his store
     
  16. Bazza

    Bazza GC Hall of Fame

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    Mine were 1 1/2".

    How many pounds do you start off with?
     
  17. 74nole

    74nole GC Hall of Fame

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    Honestly I just tell Gary to pick out the one(s) he would pick for himself and cut it up. I don’t ever ask for it by # of pounds.....
     
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  18. Bazza

    Bazza GC Hall of Fame

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    OK got it.

    I'll probably get two of them.

    My Mom has a fridge in her garage I could use for one of them. That way she could grab one whenever the mood struck.

    The other one will be for me. :)
     
  19. 74nole

    74nole GC Hall of Fame

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    I’ve gotten kinda fond of a lite brush of Bertollia’s Olive Oil, and I’m using Weber’s Chicago Steak Seasoning, sear’em, and grill them to medium rare.......Life is good in Gator Nation!
     
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  20. Bazza

    Bazza GC Hall of Fame

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    I ate one raw tonight.........:D
     
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