Outside the dugout: What's cooking?

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!

 

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!”...

 

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!

 

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!

 

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!

 

Which Everglades seasoning do you use? All purpose or one of the others?