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Outside the dugout: What's cooking?

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

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  1. Jun 16, 2019 #1441
    gtj31

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    Ahi tuna steaks on the grill. Medium rare. Rubbed with olive oil and fresh squeezed lime juice.

    Sides will be asparagus on the grill and fresh green beans with olive oil, garlic and jalapeño peppers.
     
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  2. Jun 16, 2019 #1442
    GatorLurker

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    I like my ahi with a quick sear and raw in the middle.

    My wife likes hers cooked all the way through.

    I find a way to make it happen for both of us, but it gets complicated.
     
    Last edited: Jun 17, 2019
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  3. Jun 16, 2019 #1443
    GatorLurker

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    Going to try my new toy today with some NY strip steaks. I can set it up so that half of the grill is close to the coals and the other half is far away and indirect heat. Cool. Just started the lump and it should be about one hour to showtime.
     
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  4. Jun 16, 2019 #1444
    gtj31

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    Ours will be closer to a sear than medium rare to be honest.
     
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  5. Jun 16, 2019 #1445
    Bazza

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    You guys are killing it, as usual. Major respect!

    Eggplant Parmesan in the oven right now.....:emoji_yum:
     
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  6. Jun 17, 2019 #1446
    GatorLurker

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    I cannot find mustard greens in Gainesville. Not even Ward's has them. I might have to use spinach instead and while it is OK and just won't be right.
     
  7. Jun 17, 2019 #1447
    NitroSmoke

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    At the park all weekend for travel so not much Fathers Day activity since we got home after the ship around 11. Fam wanted to do it tonight since its everyone's "off night". Great thing is we get all my boy's boys/teammates over for Man vs Food night with sliders, chicken wings, venison sausage, fries, Grannys potato salad, and watching some CWS. Egg is warming up and will start the MvF competition around the 3rd inning hopefully.

    Happy belated Fathers Day to all my Gator brethren. I hope you had a great day!!!
     
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  8. Jun 17, 2019 #1448
    74nole

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    Lurk—

    No local fruit/veg stands down there?
     
  9. Jun 17, 2019 #1449
    GatorLurker

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    All collard greens right now.

    Collards are OK, but not exactly what I am looking for with this dish.
     
  10. Jun 17, 2019 #1450
    74nole

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    Gotcha, we’ve got turnips, collards, and mustards right now.
     
  11. Jun 17, 2019 #1451
    GatorLurker

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    I am jealous. Turnip greens are hard to come by in Gainesville all the time.
     
  12. Jun 17, 2019 #1452
    74nole

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    After last night’s successful supper we are just going to kick back, slow heat pulled pork with Pat’s Ho-made for sandwiches to go along with coleslaw, potato salad, and leftover deviled eggs—

    The Yeti is re-stocked and ready to “Go Blue” (God, that was awful)—
    Anyway, hoping for an interesting game with a favorable outcome—
     
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  13. Jun 17, 2019 #1453
    GatorLurker

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    You are lucky to have left over pulled pork. I smoked a 5 lb shoulder for 4 people and the next day there was almost nothing left except for the smile on my youngest son's face. My wife could not believe that someone could possibly eat that much meat and be that skinny.

    Funny that there was a lot of Carolina slaw left. LOL.
     
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  14. Jun 17, 2019 #1454
    NitroSmoke

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    I told my wife years ago that if my house is full and my pantry is empty - I will be a happy guy. MvF tonight was epic and the winner couldn't scrape an ounce of fat off his stomach if he had too. But having my dudes and their dudes around was the best Fathers Day present this old man could ever ask for. Watching LONR go down was just icing.
     
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  15. Jun 18, 2019 #1455
    GatorLurker

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    Last night I made a soup with ground pork, ginger, scallions, Sichuan pepper corns, garlic, cumin seeds, red pepper flakes, soy sauce, and fish sauce. And wide rice noodles. I like to use mustard greens in it, but I couldn't find any. I used spinach instead. It was good, but better with mustard greens.

    Tonight I am making green chicken pozole. Lots of steps and unusual ingredients for those not used to Mexican cuisine (tomatillos, espazote, toasted pepitas). Pozole is just a Mexican way of saying hominy so that is a well known Southern ingredient. This pozole only takes a couple of hours to make as opposed to pozole rojo that takes a lot longer, but is awesome.
     
    Last edited: Jun 18, 2019
  16. Jun 18, 2019 #1456
    GatorLurker

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    I wonder, what is the longest threat ever on gatorcountry? Are we even close?

    There is a lot of good cooking info on this thread.
     
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  17. Jun 18, 2019 #1457
    paidinfull

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    I think that chip kelly thread is at the top, and I don't think this one is close.

    Though this may be the longest thread in the history of the internet that has stayed on topic and productive this long.
     
  18. Jun 18, 2019 #1458
    GatorLurker

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    Is Chip Kelly some football thing? Sorry, but I don't follow football.
     
  19. Jun 18, 2019 #1459
    paidinfull

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    You could say that. Though that thread was a lot about popping zits, airport security video feeds, and several lonely pervs chasing around the one middle aged woman who joined in.
     
  20. Jun 18, 2019 #1460
    GatorLurker

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    Yikes!
     
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