Yesterday I grilled ten jerked chicken thighs. The total weight was 4.5 pounds so each one was a lot of meat. I ate one, my wife ate one, my mother in law ate one and now we have one left. I think that my 25 year old son that still lives at home liked them
That’s good stuff right there! Does he show any interest in cooking and or grilling/smoker done meats with you? I have been most fortunate to have been around my Dad so I felt like I learned from the best. Alan has had the chance to have been around his Grandpa until Alan was 20 and obviously around me. He has always been one to pay attention to what is going on with the grill, smoker, or stovetop. Alan has turned into an excellent grill master/run the smoker/or cook in the kitchen.
I did not force my son's to throw (play catch) and neither one did. I gave them every opportunity. I don't think that either of my sons will want to cook either. But they both like to eat what I cook.
Tonight will be cold corn and avocado soup with a drizzle of cilantro oil and some crema. Romaine salad of the side. Maybe I will grill the romaine.
Tonight we are going with easy to eat during the game fare. I'm grilling wings and we're going with a basket of seasoned fries as the cold tray has gotten kinda bland. Pretty nice weather here today with 40* this morning and a high of 69* today. The back porch Yeti is restocked, re-iced, and ready for the afternoon/evening. Life is good in Gator Nation.
May I ask you experts for your favorite roast beef recipe? Could I cover the roast, with potatoes and onions, in foil...seal the foil and cook at 275 for four hours like I cook beef ribs?
Really hot (500 F) for a short time (5 minutes per pound) and then turn the oven off and DO NOT OPEN for two more hours for medium rare for a big one. Less time if you like it rarer or if the roast is on the small side. Salt and pepper is all the rub that you need but you can add olive oil, garlic, red pepper flakes and the like.
Our back porch afternoon and evening will be Country Cut bone-in ribs seasoned with coarse black pepper and Everglades seasoning, grilled indirect over cherry wood smoke. Baked potatoes on the top rack. We will also have a freshly made Romaine salad topped with vine ripe tomatoes. Accompanying our meal on the back porch will be Gator Baseball on our ROKU TV...... Needless to say ice cold longnecks and chilled wine are at the ready! Life is good in Gator Nation!
I had a pound of London broil left over from the other night so tonight I am making beef pho. I cheated and used BOGO Progresso beef broth from Publix instead of spending all day making my own beef broth from bones and knuckles. Toasted star anise, coriander seed, cloves, fennel seed, cardamom seed, and cinnamon added to the broth along with ginger, Hossain sauce, fish sauce, red chili sauce with garlic, soy sauce, and lime juice and simmered to completely meld the flavors. Broth is strained later brought to a boil and then thinly sliced boy choy and beef are added for a few minutes. Ladled over thin rice noodles cooked separately. Got the real deal noodles from a local Asian market. Thinly sliced serrano peppers, chopped cilantro and lime wedges for toppings. All out of Thai basil., though. And for more cultural approbation I am making fajitas tomorrow with sautéed green, red and yellow bell peppers and yellow onion, an avocado/tomatillo guac, and pico de gallo.
Picked up a pizza and small Greek salad for Mom and I today. Pepperoni and extra cheese and boy was it good! I didn't stay long because I had errands to run and more stuff to do here. I've been putting out mulch this week while the weather has been so perfect. I have an old landscape trailer that's on it's last legs (rust) and it holds about 4 yards. I have been just getting 3 each load so it doesn't get too over loaded...ha ha. This week I got 4 trips in so 12 yards at 3 different properties. Also I bought a new car tonight! It's in Orlando and I will pick it up next week. '97 Volvo 850 estate wagon - 1 owner with all service records and only 79K miles. And the best part is it's a 5 speed stick! White w/black interior plus sunroof and power everything. It will help me reduce putting extra miles on my Silverado and if I need to take a road trip this will be the unit. Here's a pic......
Making seared corn with serrano chilies, cilantro, and lime juice out of the Rick Bayless cookbook as a side for the fajitas. I have to cut the kernels off the cobs. I used to stand the ear on end and sliced down to get the kernels off, but have switched to laying the ear flat to get a first cut and then put the flat part down for the next cut. Lather, rinse, repeat. Lots less corn kernels flying around and MUCH safer knife work. Much more stable.
Tonight I’ll be grilling hamburger steaks from a freshly ground boneless chuck roast. Again baked potatoes on the top rack. We will have a freshly made Caesar salad for our other side. The back porch is restocked, re-iced, and ready with our adult libations for the afternoon/evening. I am much happier with this edit in my post now—“Game On!” Life is good in Gator Nation!
Really good and not that hard to make. I have also made a shrimp version using chicken broth, but I think the beef version is better. Either one is always a big hit with my wife and MIL. My live at home son is not very adventurous unlike when he was really young so more for us. On one of my birthdays (when I think that he was three) he scarfed down pasta with a squid red sauce and loved it. A tip on slicing the meat really thin: put it in the freezer for 45 minutes to one hour. It stiffens up the meat. And use a SHARP chef's knife. I sharpened mine a few days ago. It made a fine dice of the tomatoes for todady's pico de gallo with no effort.
Thanks brother Lurk.....I hope to give it a whirl one day! On the subject of knife sharpening.......when Mom and I were having our delicious Stavros pizza and Greek salad lunch yesterday.......she got herself a Cutco knife to help her cut her pizza. She had given me a set recently and mentioned to me they had a lifetime warranty and they would sharpen your knives as well at no charge. I have not researched this but wonder if anyone here knows the story. I'm more curious than anything else - thanks!
