When I want to get fancy I put some tupelo honey on them toward the end. The only meat that I wrap when smoking is brisket.
Making crock pot beef (chuck roast) barbacoa today. My wife looked at me funny when I put some cloves in the spice mix, but it is really good that way. The kitchen smells great.
Last night was a reprise of the barbacoa in enchilada form. So was lunch today. And lunch tomorrow unless I go to Tamal to get an awesome tamale. Those in Gainesville need to go there, but they are not open that much. Really great tamales. This place would rule even in Sante Fe, NM, and it is hard to rule in that place if you go to the places that the natives go to instead of the tourist places. A friend of mine from Central America said that they were almost as good as his mother's. Tonight will be pork tenderloin with a soy/sesame sauce and stir-fried broccoli and other veggies like baby bok choy.
Tonight we’ve got boneless country cut ribs grilling indirect over cherry wood smoke—also fresh bi-color cob corn will be on the top rack of the grill. Oh, yeah, Pat’s Ho-made on the last two turns. Inside we’ve got fresh steamed yellow squash and onions and a pot of fresh zipper peas and okra. I got the yard cut today as it had really taken off after recent rains (which we needed badly). That has made the afternoon/evening ice cold longnecks even more refreshing. Life is good in Gator Nation!
Tonight is pork tenderloin with a sesame/teriyaki sauce and stir fried veggies and rice. We had take-out gyros last night instead. Tomorrow is my MIL's birthday so grouper with a panko/macadamia nut crust with a hint of cilantro as the star attraction and corn scramble: corn off the cob skillet fried with tomatoes and sauteed scallions. And lots of butter, some olive oil, and a touch of apple cider vinegar. Recipe from Gourmet magazine, July 2009. I don't change a thing from the recipe.
Keeping it simple and easy again tonight. Ms. Jan wants grilled wings again so summer time true—wings and a cold tray. Got all the weed-eating done today behind mowing yesterday. Got to love those “cool down” ice cold longnecks. Life is good in Gator Nation!
Bill; Since you and Ms. Jan are big time "wings" fans, I wanted to ask................ do you like Ranch OR Blue Cheese dressing with them?????
Stu— Actually we both prefer them just like they come off the grill—no BBQ sauce, hot sauce, or dressing just that good ol’ crispy grilled taste. We do use Ranch as a dip for the cold tray though.
Bill; Gotta have hot sauce and blue cheese with mine.......................... I'll wager that your stomach doesn't do "back flips" like mine does though.
If we ever break down and order them when we’re out they generally are always fried and then I’ll get a medium hot hot sauce on the side to dip them in but not fond of them so “wet” that they’re drenched. But if I go to time to cut, soak’em in water, and grill them then that’s the taste I want. One more thing Stu—avoid the “back flips” by ordering yourself a bowl of vanilla ice cream at the end of your meal——that way in the morning when you’re sitting on the throne you can say “Come on ice cream!”...
Is that what I know as "ring burn"? I will eat true Thai hot so I think that I have already cauterized that part of my anatomy.
Tonight we’ve got Ms. Jan’s Mexican Taco Meatloaf—the sides will be a Mexican rice with corn, and red & green bell peppers mixed together, and refried beans topped with Tex-Mex cheese. Pregame for me will be Pacifico ice cold longnecks and wine for Ms. Jan. Life is good in Gator Nation!
I will be frying fresh catfish this evening with the traditional sides of cheese grits, homemade coleslaw, and hush puppies. I will season the catfish with salt, coarse black pepper, and Old Bay’s seasoning, roll’em around in Hoover’s fine sifted white corn meal, and introduce them to the fish fryer. Ice cold longnecks are always a must for this meal. Hope everyone’s week is off to a good start for these times we are pushing through. Life is good in Gator Nation!
I am going to try a black bean with shrimp and chorizo soup from Rick Bayless's cookbook tonight. Sometimes you read a recipe and say "I never would have thought to put those ingredients together (beans and shrimp?), but it sounds really good". I will give it a try. I have never made something from his book that was a clunker.
W/D had filets on sale so grilling filet mignons tonight along with baked potatoes and a fresh Caesar salad with garlic bread. A nice Lisabella Cav on the table to go with. High 90’s here today, so we got some yard work done earlier this morning. Those “cool down” col’beers sure do go down smooth. Life is good in Gator Nation!
The black bean soup last night was really good, but next time I will add a chipotle chili to it to kick it up a notch with a little heat and more importantly some smoky goodness. The original recipe had some fennel in it and I might use a little more next time as well. Tonight is an old standby: escarole soup. I have some leftover pork tenderloin from a few nights ago. I was going to make this on Wednesday so as not to have soup two nights in a row, but my wife loves it and asked me to make it tonight.
Tonight we’ll be grilling bar-b-crewed chicken halves seasoned with coarse black pepper and Everglades seasoning—Pat’s Homade on the last two turns. Grilled fresh bi-color cob corn on the top rack. Inside we’ve got fresh steamed yellow squash and onions, and green cabbage. Pretty humid here today which converts to dang hot with a weed-eater in your hands. The back porch ice cold longnecks will be greatly appreciated and enjoyed. Life is good in Gator Nation!
