Bazza— That’s kinda the way I do our steamed vegetables ‘cept I take an aluminum roasting pan put some Bertolli olive oil in it then layer it with sliced up potatoes, vidalia onions, yellow & zucchini squash, baby carrots, and broccoli tops. Then I sprinkle a lil’ salt & coarse black pepper and dust some Cavender’s Greek seasoning over the top and cover them with aluminum foil. Set it on the top rack of your charcoal grill while you’re grilling your main course. Fresh steamed vegetables, see—almost the same.....Old dog — Old tricks
The total opposite of bringing the meat out early to come to room temperature. I don't think this is very important for a long smoke, but is really important for grilling a steak.
I have some perforated stainless steel grates and baskets that I use to get a little char on veggies. Corn on the cob goes right on the grill, though. BTW, my kitchen smells like heaven. Just finished blanching the pearl onions and will be chopping up carrots, mushrooms, and bacon for the veggie side for the short ribs.
Woof woof! Eating my potatoes right now and they are insane! If you like mushrooms.....next time you are grilling....set a few whole ones right on the grill and you can just pop 'em into your mouth when they are done enough. Life is always good in Gator Nation!
LOL— Yep, you have to grill two sets of those bad boys—1 set for the cook(s), and 1 set for the folks inside.
The button mushrooms are what I usually use. I recently used some Shitake with one of my Filets though and they were WONDERFUL!
Tonight’s fare will be grilling bar-b-crewed chicken halves seasoned with coarse black pepper and Everglades seasoning and of course Pat’s Homade on the last two turns. Baked potatoes will be on the top rack. Inside we’ve got fresh zipper peas, and fresh steamed yellow squash and onions. No rain today, just a big dose of heat (98*) and humidity which makes for shorter yard work sessions mixed in with hydration breaks. Ice cold longnecks and chilled wine when the work is done. Life is good in Gator Nation!
Trying chicken thighs a little different tonight after some relaxation at the pool. We have been playing baseball for 3 weeks straight and finally have a night off. Picked up the tip off the Big Green Egg site. Season how ever you want and get the Egg/KJ up to 500 degrees with the plates setter / deflector installed. Throw them on indirect and shut the lid for 30 minutes. Dont open, flip, or anything. Some said go up to 35 if you want to cook off some of the pink around the bones. I will report back how it turns out.
Nitro— Alan grills chicken like this pretty regularly on his Egg—every time we’ve had it done like this it is plus—plus
Time to get set guys and gals—storm’s coming SW to ENE in the Panhandle right now—90% chance of rain thunderstorms with 25+mph winds
RIP Kelly Preston. Saw it on the TV at Big Joe's Subs today. Shocker to say the least. She was only 57. I thought about my fav. movie she was in. And one of my fav. baseball movies, too..... Godspeed......
I have never seen For the Love of the Game. I am sure that I can get my wife to see it with me because it has Kevin Kostner in a baseball movie and she has liked all the others she has seen.
Quick change of plans on dinner and then going back to the original plan. The original plan was to have steaks (rib eyes) marinaded in a guajillo sauce that I recently made (steaks done this way is a version of carne asada) with grillled red onions and black beans and rice with cilantro and onion. Then we were going to visit some friends in the early evening so it was going to be tonight tacos with the usual toppings but with a tomatillo/avocado salsa that I make as one of them. This is quick and dirty dinner and not a dinner to linger over, but still tasty. But our friends had to bail until tomorrow so it is back to the carne asada tonight and tacos tomorrow.
I hope you do get to see it sometime, Lurk. May not be everyone's cup of tea but I dug it. Costner is a pretty good actor, IMHO. I've been watching "Yellowstone" lately and really enjoy him in that series.
Tonight Ms. Jan will be working her magic on her smothered fried steak and gravy with vidalia onions and mushrooms. Sides will be fresh steamed yellow squash and onions, fresh steamed green cabbage, and a pot of white rice. Another day of hot and humid here in the Panhandle. Ice cold longnecks and Ms. Jan’s chilled wine works on the back porch this afternoon/evening. Life is good in Gator Nation!
I always capitalize Vidalia. It is a place name where onions are only grown one way and it is is awesome. It is not the same unless it is from there. Same thing with San Marzano tomatoes. Some come close, but nobody gets to that level. And don't let me get started on Wewahitchka tupelo honey. What you get on the roadside is good, but if you know a native that gets the very best stuff it is heaven. I don't have that connection anymore so I only get very good stuff. What I used to get was incredible.
Agreed with you across the board Lurk. There is no sweet onion like Vidalia, everything else is just a substitute. And you are 100% correct about Wewa being the Tupelo honey capital of the world. We had a great source there through the Neil Timber Co., but Hurricane Michael abruptly ended that connection.
I once had a student from there and what he brought me was ungodly good. The very best stuff from there stays there. We only get the next level down if we are lucky.
I shaved off the tiniest piece of the guajillo marinaded steak and it is awesome. My better half said that she would be home at 7 when I had everything ready, but she is still working and she is never home when she says that she will be. I can live with that. But everything keeps so no problem.
