Always a good idea to do things in the best sequence. Even if you don't run over the dog, the tracks in the yard can become a bit 'interesting.'
As will be a surprise to no one, I used to read Mad a lot. That bit from Mad was definitely a great one. I hadn't thought about it when I was posting above but recall it, I do - now!
Grilling 1” thick centercut pork chops, fresh green beans & new potatoes, and fried cornbread— Ice cold longnecks are a given—
Roasting a pork tenderloin tonight with lazy man's mashed potatoes (using redskins so no peeling required) and sauteing rapini as the green stuff. LOL. You know that thicker steaks need a slightly cooler grill and more time than thinner steaks to get to that sweet spot of medium rare with the perfect sear on the outside. Well, everyone in my house wants medium rare but my wife will take medium and reject rare. It is important to keep her happy. It just took deep knowledge of the grill for the hotter and cooler spots.
cooking up another batch of collards to go with fried chicken tomorrow, depending on who says they are coming to visit I may have to cook upp some field peas and a pan (or 2) of cheddar cornbread (I use the Cross Creek Recipe supposedly MK Rawlings')
I committed to smoking a 6 lb pork shoulder tomorrow before looking up the game time. Looks like I will need to set the alarm for an early wake-up.
On the grill at 8:30 EDT, so with any luck it will come off between 4:00 and 4:30 and sandwiches served a bit after 5:00. Time to start making the Carolina slaw. A proper pulled pork sandwich requires a vinegar based slaw on top.
On Alan’s mountain— Alan’s kitchen, Alan’s rules— On a side note, the longneck Mich Ultras are ice cold—
This thread fell to Page 3? For shame! Last night I roasted a boneless pork loin roast rubbed with garlic and caraway seeds with cabbage, carrots and onion. And beer, beef broth, and molasses as the liquids. The excess pork loin roast will be used tonight in some homemade cuban sandwiches. Pork, ham, swiss cheese, pickles, and mustard. What is not to like?
Tonight Alan and I will share mountain time as we’ll be on his front porch grilling chicken halves to go along with fresh petite butter beans and squash & onions—Deli fresh jalapeño Texas toast on the side— On the side of that will be attached several ice cold longneck Mich Ultras—it’s a process you know— Thanks for the save Lurk—let’s not let that happen again!
You know, when I occasionally re-read posts and I read one of @gatorjjh’s where he types “fried chicken” I just feel like I’m standing in my Mama’s kitchen—
My parent's used to drive us all down to Fort Myer's Beach every summer for our summer vacation. This was well before I-75 and was mostly on US 41. We often ended up staying in Valdosta and there was a restaurant there that had amazing fried chicken. It was even better than the fried chicken I ate at the family farm where the chickens were freshly plucked and fried in lard they made themselves and that was hard to top.
On the mountain tonight it’ll be grilled bone-in country cut ribs (BBQ sauce of Alan’s choice), with sides on the grill of asparagus and bi-color cob corn and a twice baked potato done inside— The Mich Ultras were iced @ high noon and have been a willing participant throughout the afternoon—(They go down pretty good to Johnny Cash “Ring of Fire” and the like)— “I love everything ‘bout a col’beer”.....Bill Horne
