Tonight it will be fried cubed pork, fresh petite butter beans & sweet corn, and rice topped with Rotel tomatoes— The ice cold longnecks are smooth as always—the sunset takes longer these days as there is no tree line for the sun to go down behind—
A bit late posting—but it’s all good— W/D had BOGO on Baby Back Ribs—so 2 racks went on the Egg seasoned with a light coat of yellow mustard followed by coarse black pepper, Everglades seasoning, and a brown sugar BBQ rub over applewood smoke—of course @ 3hrs they will come off to be dribbled with Tupelo honey that last hour—just because— We have a fresh pot of green beans and new potatoes to go with— The ice cold longnecks have been going down especially smooth today after another day of work in the yard—
Smoking two chickens today. I think that I will experiment with one and put a tupelo honey glaze on it toward the end. Also making scalloped potatoes with thinly sliced fennel, rosemary, and garlic.
Chickens done about 30 minutes before I wanted them to be taken off the grill to rest and then carved. I tried really hard to get the temperature down to 225 F to 230 F, but it kept creeping up to 270 F. Weird because today was cold, gray, and wet. I usually have that problem on hot and sunny days. So no luck with finishing with a tupelo honey glaze. Dang. Chicken now wrapped in foil, but not in a cooler. I don't want it to overcook when resting. Scalloped potatoes about one hour out. Maybe next time with the honey glaze. I have done that when smoking ducks and it is awesome.
I never do that intentionally. Plying them with cocktails when what I am cooking is not up to my standard is a different thing.
If any of y’all have been using McCormick’s Worcestershire Pub Burger Seasoning on grilled burger and are having a hard time finding it now, the stores over here have quit carrying it— I have however found an excellent replacement for it in Weber’s Chicago Steak Seasoning—it sets off a great taste for burger on the grill—
I was going to be my normal wise ass self and ask if your bar is well stocked but thought that would be rude.
I am currently enjoying a Toronto cocktail. This is how I make it: 2 oz of rye (Old Overholt is a bargain), 1/4 oz of Fernet Branca, 1/4 oz simple syrup, a few dashes of orange bitters, stirred with ice and poured on the rocks.
Lurk— I am currently enjoying an ice cold longneck MichUltra out of my back porch Yeti—there are also several more out there on ice awaiting their turn to participate in the afternoon’s activities—
Going back in time (as much as possible) tonight—Mama raised us on a dish of pork backbone & rice about once a week—the way meats are cut up today the processors have eliminated that particular cut—going to replace that cut with pork neckbone and see how it turns out— I’ll pressure cook just like doing chicken & rice—salt, black pepper, and “Better Than Bullion” pork flavor seasoning— Can’t have too many good cold/raw weather dishes this time of year— The ice cold longnecks always do their best to help the cook out—and their best is always top shelf—
I would leave the salt out if also using Better Than Bullion. I find that stuff more than salty enough as it is. And making an Asian style soup tonight with mustard greens, pork, spices (including Sichuan peppercorns), and rice noodles. Soup is comfort on a chilly night. Added in edit: I wonder if using pig's feet would do the trick instead of necks.
The neckbone and rice turned out really good— Tonight I’ll be inside again, this time making Chicken Alfredo—we like broccoli tops added into the fettuccine the last 4 minutes of it’s preparation— Fresh Romaine salad topped with vine ripe tomatoes and Italian bread to go with— Beautiful day to enjoy the back porch and the ice cold longnecks that go along with—
Not cooking tonight. I spent the day first prepping the walls in our upstairs bathroom for repainting and they haven't been repainted in a LONG time. Probably close to 30 years. It was looking a little gross. Over two hours of scrubbing with TSP first and the walls looked a LOT better. It took forever to cut in with working around the toilet, tub, and sink. Rolling the ceiling and walls was easy. Second coat tomorrow and not looking forward to cutting in again. Semi-gloss paint is hard to work with because you need it to go on smoothly and you need a really flat surface, but in an old house like we have that is the bathroom paint that looks correct. Zinsser Perma-White is what I am using this time. Last time it was some kind of Benjamin Moore latex semi-gloss.
My wife got good Thai take-out last night. I have them trained so that when I order Thai hot I actually get Thai hot. I was enjoying it and my wife wanted a taste. Lets just say that she was surprised. I finished the second coating today with the semi-gloss paint. A lot less work than also washing the walls first, but the cutting in was a pain with a sink, medicine cabinet, toilet, and tub in the way. And getting the roller close to the tile and corners so that most of the semi-gloss surface was roller stipple and not brush stroke from the cutting in was a royal pain. This afternoon I made some guac with a Florida avocado that my wife bought. Dang, Florida avocados are pretty tasteless. Hass avocados are much better. Going to make some dirty rice in a bit.
Well, it’s been raining here since before midnight last night and continues today, so— A pot of chili over rice topped with Sargento fine shredded sharp cheddar it is— The ice cold longnecks always match up great with a meal like this here—
It's been raining in Gainesville since before dawn. Spent the day washing tile walls and floors that haven't seen the light of day underneath bathroom furniture since the last time I painted the upstairs bathroom. Probably 25 years since then. It was not a pleasant sight or job. In spite of the rain I am going to grill some pork chops and also wilt some mustard greens with garlic. Probably making mashed potatoes, but maybe rice instead.
