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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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    Going with my Dad's favorite grilled hamburger steak tonight--Having a boneless chuck roast ground fresh then after I've got my hamburger steaks ready to go on the grill I will have a thin sliced vidalia onion, green bell pepper and vine ripe tomato ready to layer on top of the steaks in that order.
    Every time I turn them I use a wide pie turner to slide the vegetables off, turn them and then return the vegetables to the top of the steaks. Grills their flavors in plus gives you steamed vegetables to go with--
    The other sides will be fresh salad & vine-ripe tomatoes and baked potatoes done on the grill.

    Ice cold longnecks are a must--
     
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  2. intimigator1

    intimigator1 GC Hall of Fame

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    A bit late on this but all this talk of steaks and beer and baked potatoes is too much!

    Here in Male' Maldives a Pizza Hut just opened! Now that is good eating in the middle of the ocean! Steak?? No way! Deep dish veggie with extra cheese! Now that is the only way to go!
     
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  3. Bazza

    Bazza Moderator

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    I just had a Philly Steak in honour of our softball victory last night! :)
     
  4. Bazza

    Bazza Moderator

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    YUM!!! Great call!

    There's a place here on the island that makes the best veggie pizza I have ever had! If you ever get over this way look me up and I'll hook you up, mon! ;)
     
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  5. GatorLurker

    GatorLurker GC Hall of Fame

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    Huge lasagna on tap. I see leftovers for days.

    My wife did most of the work. I just browned the meat and made the sauce. It was constructed yesterday and sat in the frig overnight.

    Since it is always better the next day I cooked it earlier today, took it out to cool, and is now in the oven warming back up.
     
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  6. gatorfan5220

    gatorfan5220 VIP Member

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    Question for you expert Gator foodies:

    Give me, if you would please, your favorite chili recipe.

    I do not like chili so strong it blows my lips off but do like it with a bit of a bite.
     
  7. GatorLurker

    GatorLurker GC Hall of Fame

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    Wick Fowler's chili mix is pretty decent. Use half of the cayenne and it is warm and not fiery.

    I always think that chili made with game meat (elk or venison) is better, but that might not be an option. Ground beef or turkey works OK.
     
  8. 74nole

    74nole GC Hall of Fame

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    5220--

    I agree with Lurk--either Wick Fowler's or Shelby's Texas--either is pretty good and like Lurk says about half the cayenne--if you want it milder go with McCormicks Original Chili mix and it will probably suit you--I also add Hunt's chili tomato sauce, Vidalia onion, and Rotel tomatoes--We like beans in ours and prefer Dark Red Kidney beans--

    If you just eat it in a bowl with crackers but you also like rice make a pot of white rice, spread it on your plate, cover it with chili and top it with your preferred shredded cheese and tell me what you think--
     
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  9. GatorLurker

    GatorLurker GC Hall of Fame

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    I have given up that fight. My wife is from Cincinnati and she grew up on Skyline chili. What do Greeks know about chili? For the sake of family harmony I will eat chili with beans and not complain.
     
  10. GatorLurker

    GatorLurker GC Hall of Fame

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    Made burgers tonight: ground chuck, breadcrumbs, and egg. I would add some onion, but my son doesn't like it unless I sweat the onions for 45 minutes or so and I am not going to do that unless it was a special holiday and not a Tuesday.
     
  11. gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    spent the evening watching SEC BB and cooking up a mess of collards to last the Super Regional :)
     
  12. 74nole

    74nole GC Hall of Fame

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    Umm---Ummm

    Fried chicken and cornbread--
     
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  13. gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    gonna have to get some buttermilk to do my cornbread :)
     
  14. 74nole

    74nole GC Hall of Fame

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    jjh--

    Learned from my Mama when prepping your chicken crack a couple of eggs into a bowl of milk and beat'em like scrambled eggs--put your salt & pepper in with and then soak your chicken in that before rolling in SR flour to fry--
    Really good crust that way--:)
     
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  15. gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    sounds like your Mom was a traditional southern cook, just like my Dad :)
     
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  16. ArtVandelay

    ArtVandelay GC Hall of Fame

    Dec 19, 2011
    South Florida
    slow cooking oxtail...10 hours
     
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  17. 74nole

    74nole GC Hall of Fame

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    What kind of smoker do you like to use?
     
  18. GatorLurker

    GatorLurker GC Hall of Fame

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    You usually braise oxtails. I do that in a dutch oven. I suspect ArtVandelay is using a crock pot.
     
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  19. ArtVandelay

    ArtVandelay GC Hall of Fame

    Dec 19, 2011
    South Florida
    Lurker is right. I use a crock pot. I brown all sides and then put add water and bouillon cubes and onions. Did the same for my short ribs last week. They were sooo good! Fall right off the bone.
     
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  20. ArtVandelay

    ArtVandelay GC Hall of Fame

    Dec 19, 2011
    South Florida
    There is probably a joke here somewhere ;)

    How long do you cook it for in the dutch?
     
    Last edited: May 23, 2018