Outside the dugout: What's cooking?

Venison sausages, chicken breasts, green beans that have been in the crock pot all day, and some ice cold beers. Hope everyone had a great weekend.

 

Going with 1” thick center cut pork chops and fresh bi-color cob corn on the grill with fresh steamed green cabbage and scalloped potatoes inside.

The chops are seasoned with coarse black pepper and Everglades seasoning with Pat’s Ho-made on the last two turns—I spread real butter and Morton’s Season-All seasoning on the corn before I roll it up in aluminum foil for the grill.

It’s been mid 90’s all day here so as y’all would expect, the back porch ice cold longnecks have their place in afternoon/evening activities.

 

Question posed to @wingtee:

If a cookie falls on the floor and you pick it up—that’s a squat, right?

@wingtee’s response: “Damn straight”....

 

Ok guys, serious questions. How done are the chops outside and inside? I like very slightly pink/juicy inside—as dark outside as possible. And, fresh white corn is the best. Yellow Florida corn is boring. What’s the advantage of bi?

 

One in a row baby

 

Unfortunately I started drinking last Saturday’s beer last Thursday

 

BA—

Agreed on your desired outcome on chops—I grill with Kingsford charcoal on my regular grill and is the case with all charcoal grills every fire has it’s own “personality” depending on when you spread it as to how hot it’s going to cook. I grill on my watch—meaning I like to turn what I’m grilling every 10 minutes(first two turns, then every 5 minutes after that)—I don’t brush on BBQ sauce until the last two turns—on pork chops on my grill it comes out to around 30-35 minutes.

For me, I agree again on the yellow corn, it’s bland—the white corn is sweet but the kernels end up too soft for the way we like them—the bi-color cob corn is both sweet and firm when ready, that is our preference.

 

Damn Horns u r deep

 

Inside supper tonight—it’s going to be Hickory Hollow’s finest smoked venison sausage with red beans and rice, fried cabbage, jalapeño cornbread.

Planning on watching the sun set this evening on the back porch with ice cold longnecks as welcomed visitors.

 

Thanks

 

I have meatballs and sauce in my slow cooker.

Been trying to empty out my fridge and freezer as well and had the meatballs in the freezer so today was the day. I usually buy them at Publix when they go BOGO. They have a couple different brands - these are by Armour. The sauce was both Prego and Bertolli brand...four cheese and Italian Sausage...yum!

I had some tunafish salad for lunch followed by an early dinner of basmatti rice. One course meals...lol. The tuna was yellowfin in oil. I drain the oil and split it between my 2 girls. Good for their coats.

I will cook some angel hair pasta when I eat the meatballs and sauce and sprinkle some parm. cheese too, of course.....

 

Made the trip to Jasper, Ga., to look at a few houses with Ms. Jan tomorrow so I get the benefit of her cooking tonight—

It will be homemade chicken and dumplings, fresh pink eye peas & petite butter beans and homemade with fresh picked Georgia peaches her own deep dish peach cobbler.....

The ice cold longnecks (mountain style) are most welcomed after driving through Atlanta....

 

^^^^

May your Doctor’s eyes and hands be true—Wishing both of you the best for a speedy recovery.

 

+1

Sorry to hear, Lurk.

Best wishes for a speedy recovery.

 

Went out to eat with a buddy of mine tonight. This is one of my oldest best friends. His wife is working out of town and we just decided to do this.

We were planning to go to Stavros and I brought up the idea to hit the local steak house instead. It's closer and has a more conventionally optioned menu. He was on board so that's where we went.

https://www.newsmyrnasteakhouse.com/

We both ended up just having a garden salad and (loaded) baked potato and my buddy also had the French Onion soup. Sweet tea for me and water for my buddy.

The total cost ended up around $23 for both so I gave the waitress $40 so she'd get a decent tip. She was great as was the food. And last night I watched this video of Jerry Seinfeld and his tipping practices so was inspired, you might say.

Getting back to the food - unreal. Absolutely perfect. I will be posting a very positive & well earned review.

Both of us left stuffed too so good thing we didn't try to take on any more than we did.

I also had some of my spaghetti and meatballs I made last night earlier in the day for lunch and it was awesome, as leftover Italian always is.

I don't eat out much - nice to have a home run when I do.