Outside the dugout: What's cooking?

Sour cream & fresh butter on those taters, Lurk?

 

OK gotcha. Sounds killer! BTW, I love Yukon Golds!

 

Have you ever used them in making a pot of fresh green beans and “golds” instead of “new potatoes”? Pretty sporty!

 

Lurk—

Next time you choose to boil them in a pot to go along with your bacon or salt pork add a half stick of real butter and a teaspoon of sugar—I believe you’ll like the outcome.

 

I usually get about 3 lbs of green beans if they’re fresh and crisp. Actually I learned a long time ago about the sugar, actually we add it to most all our peas, butter beans, etc., just makes’em mo’better to us anyway. Don’t add it to squash though.

 

Have not - but great idea. I will try one day - thank you @74nole !

 

One thing that's on my to-do list at some point this year is to install some of these slide a shelves/ pull out drawers in my pantry as well as several cabinets. I currently do not have them and it finally dawned on me how more efficient things would be with these in place.

I intend to build my own but that's not set in stone depending on what I find in the marketplace. I already bought some nice ball bearing slides from HD to experiment with.

Hey look at that Rice-A-Roni...those people have really great taste!

 

My pantry sits in what used to be the back door to my house before a previous owner re-modeled it. It even has the doorbell button still attached on one side.

My current back door is a twin sliding patio door about 6 feet away.

It is not a walk-in - more like a linen closet type with those wire racks.

Having those sliding shelves/drawers would be a nice upgrade.

I have four different sized slow cookers, the two smallest being the original ones by Rival. Those would fit in nicely for your mid-century modern theme luau, BTW.

Right now I keep them on a set of shelves but would rather be able to put them inside a cabinet, along with my other cooking instruments.

There's also the spaces under the kitchen and bathroom sinks to consider.

 

Going with pork tenderloins on the charcoal grill, indirect and over cherry wood smoke. Seasoning is coarse black pepper and Everglades seasoning.

Inside will be mashed potatoes and gravy with fresh field peas with snaps and cut up okra added about half way through the cooking time.

The ice cold longnecks started cutting through the heat when the yard work was done and they will accompany me as I water our newly planted River Burch trees and all of Ms. Jan’s plants and flowers.

They also like to visit with me as I keep an eye on the grill watching the sunset.

 

They sound very friendly.

Nice to hear you are doing some watering on your plantings, @74nole - especially with this heat it's important to keep our living things hydrated.

One of my former girlfriends made a comment that stuck with me. She referred to watering of plants as "very calming." I agree and have also felt it was quite therapeutic. Especially with friendly ice cold longnecks, eh?

 

Lol—

Always got to have a plan, it takes me 2 col’beers to water the front yard and 2 col’beers to water the back yard.

 

Tonight it’ll be 1” thick bone-in pork chops on the charcoal grill with Pat’s ho-made on the last two turns along with fresh bi-color cob corn.

Inside the sides will be fresh yellow squash stewed down in shaved up Vidalia onion, and steamed fresh broccoli.

The back porch Yeti was restocked and re-iced this morning and is ready to participate. (Rule #1–It takes 9 beers to get a charcoal fire ready to cook)

*Then there is the cooking time.

 

Me and 74 need to cook together. I think we both gauge the time it takes by cold beers instead of watches. LOL. Especially grilling!