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Outside the dugout: What's cooking?

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

Page 27 of 368
  1. Feb 28, 2018 #521
    74nole

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    Half boneless pork loin seasoned with coarse salt & black pepper and dusted with Legg's Plantation Brown Sugar Sweet BBQ seasoning on the charcoal grill indirect using apple wood for smoke.
    Fresh steamed cabbage and Dixie Lily Yellow Rice covered with diced tomatoes & chilies.

    Back porch longnecks prepping for "Play Ball"....
     
  2. Feb 28, 2018 #522
    GatorLurker

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    Sounds delish.

    I will be at the game. The food there is nowhere near as good as what you will be eating.
     
  3. Feb 28, 2018 #523
    wingtee

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    I indirect heat a lot with my gas grill but what is you guys technique indirect with charcoal grill.
     
  4. Feb 28, 2018 #524
    GatorLurker

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    You put all the coals on one side away from what you are cooking.

    C'mon. This is way easier than the infield fly rule.
     
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  5. Feb 28, 2018 #525
    74nole

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    Lurk- Come on now--don't loose patience---

    Wing cooks on gas....:eek:
     
  6. Feb 28, 2018 #526
    GatorLurker

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    If you have a smoke box and know what you are doing you can cook with gas. You really need to make the wood into small chips for it to work. I taught a friend of mine how to do that and he made some amazing smoked duck.
     
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  7. Feb 28, 2018 #527
    74nole

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    But it's all about following the rules---

    If you cook with gas, you just walk outside and flick your Bic---

    It takes 9 beers to get a charcoal fire ready to cook---;)
     
  8. Feb 28, 2018 #528
    GatorLurker

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    I must be a lightweight. After three beers somebody else is cooking for a while

    And if you use a hair dryer you can really speed up the coaling process.
     
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  9. Feb 28, 2018 #529
    wingtee

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    Got it
     
  10. Feb 28, 2018 #530
    wingtee

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    And charcoal.. don’t lose faith in me completely
     
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  11. Mar 1, 2018 #531
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    Tonight is a simple shrimp pasta dish with some extra shrimp from making gumbo a while back. Gotta cook it before it gets stinky.

    Tomorrow I am making picnic food for a pregame meal: grilled chicken legs finished with Pat's Ho-Made and lemony potato salad. I'll make the potato salad first and put that in the frig to let all the flavors meld and then cook the chicken.

    I will pack lots of paper towels.

    And a few Sierra Nevada Pale Ales to wash it all down.
     
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  12. Mar 1, 2018 #532
    74nole

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    Grilling chicken halves tonight seasoned with coarse black pepper, EverGlades seasoning, and dusted with Legg's Plantation Barbeque Seasoning. Pat's Ho-made candied on the last two turns. Fresh petite butter beans and sweet corn to go with.

    Ice cold longnecks as always.:)
     
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  13. Mar 3, 2018 #533
    74nole

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    Tonight's fare will be a Mexican Chicken dish slow cooked in the Lodge Dutch Oven. 1 shaved Vidalia onion, 2 Picante Sauces, 2 Cream of Chicken Soup, 2 Ranch Dip packets, 1 Taco Seasoning packet, and 4 boneless skinless chicken breasts to simmer around 3 hours. The Chicken will break apart and shred (with your help) as it cooks.

    Your choice of a Mexican or Tex-Mex blend shredded cheese to top with. I'll use the Dixie Lily Yellow Rice Dinner rice as a bed to plate it on. Sprinkle cheese to your liking on top.

    The beverage of the day will be longneck Pacificos iced and awaiting fresh lime wedges!
     
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  14. Mar 3, 2018 #534
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    No time to cook today.

    Went to the noon basketball game against UK and then went to the 4:00 baseball game against Stony Brook.

    Great day to be a Gator fan.
     
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  15. Mar 4, 2018 #535
    74nole

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    Ms. Jan's doing her home made Lasagna today with fresh tossed salad topped with vine ripe tomatoes and baked multi-grain bread topped with garlic butter.

    A nice red Cav to go with.
     
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  16. Mar 4, 2018 #536
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    Made some meatloaf and mashed potatoes to take to a sick friend.
     
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  17. Mar 4, 2018 #537
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    You did mean Cab, right?
     
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  18. Mar 7, 2018 #538
    74nole

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    Fresh fried catfish fillets, cheese grits, and a fresh tossed salad with vine ripe tomatoes tonight to get us back on the winning track---

    Ice cold longnecks as a tailGatoring must for tonight's game...
     
  19. Mar 8, 2018 #539
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    Cooking two corned briskets today. One is for my very sick friend and one for the family. I braised the one for my friend in the oven topped with sliced onion and sliced garlic. I will use the left over cooking liquid to boil some small potatoes. It is currently resting wrapped in aluminum foil.

    The other is in the slow cooker for the family.

    I am giving away the better one, if you ask me.

    Soon I will fire up the oven to 425 F to roast some veggies (carrots and parsnips for a longer time than the asparagus).
     
  20. Mar 8, 2018 #540
    74nole

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    Sounds great!
     
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