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Outside the dugout: What's cooking?

Discussion in 'GatorGrowl's Diamond Gators' started by GatorLurker, Jul 28, 2016.

Page 186 of 371
  1. Mar 17, 2021 #3701
    GatorLurker

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    It was really good, but next time it will be Texmati rice with some cilantro and datil peppers instead of orzo.
     
  2. Mar 17, 2021 #3702
    Bazza

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    Was starving tonight so got take out from Manny's Pizza here. Vegetarian pizza.....oh man that was great!

    They were busy too, which is great. Tons of nuts out because of St. Paddy's. Terrible drivers. I wonder how many were impaired. Miracle I got home with an unscathed Volvo!
     
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  3. Mar 17, 2021 #3703
    GatorLurker

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    My recollection is that Volvos are among the safest cars on the road.

    Tesla had the distinction of no fatalities until that guy watching a DVD and using the self driving app was killed near Williston a few years back.
     
  4. Mar 17, 2021 #3704
    Bazza

    Bazza GC Hall of Fame

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    They are. My 'new' '97 850 has side air bags. Volvo has been an industry leader in safety features.

     
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  5. Mar 18, 2021 #3705
    74nole

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    Tonight it will be round 2 of Ms. Jan’s pot roast and gravy. Again we will have homemade mashed potatoes, zipper peas and pod okra. I’m going to fry up a platter of cornbread too.

    We had some pretty rowdy storms with wind, rain, thunder and lightning last night and early this morning. Sunshine and blue skies now.

    Afternoon and early evening ice cold longnecks and chilled wine are on tap for our TailGatoring for the ballgame tonight.

    Let’s get back on track and get on a good roll.

    Life is good in Gator Nation!
     
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  6. Mar 18, 2021 #3706
    GatorLurker

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    That weather is coming our way now.

    Braising a corned beef right and the smell is delightful. The brisket was pan seared first and then put into a roaster with a rack suspended a bit over the bottom with some aluminum foil balls, covered with sliced garlic and onion, a bit of water, sealed tight with aluminum foil and put into a 275 F oven for six hours.

    Later braising a head of cabbage, glazing some turnips and carrots, and keeping the parsnips simple and boiled.

    And like always Guinness was on sale the day after St Patty's day.
     
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  7. Mar 18, 2021 #3707
    gatorfan5220

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    Twice baked potatoes with brocolli florets diced into the cheese sauce.

    Washed down with leftover bottles of Guinness.
     
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  8. Mar 18, 2021 #3708
    Bazza

    Bazza GC Hall of Fame

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    Speaking of Irish beer.....I really like Harp and Killian's Red.
    d35280325149a945bf5aff3bb1600fa9.jpg
     
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  9. Mar 18, 2021 #3709
    74nole

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    Now that’s what I call real live 2 for 1’s!;)
     
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  10. Mar 18, 2021 #3710
    GatorLurker

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    That is not Killian's Red.

    And those looked to be liter krugs so probably from Munich.

    And real ladies bringing beers during Octoberfest could bring four in each hand.
     
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  11. Mar 18, 2021 #3711
    74nole

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    :D:D I thought that they had 4 of everything with them...:D:D
     
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  12. Mar 18, 2021 #3712
    BA69MA72

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    I guess I am missing something. Is there supposed to be beer in that picture?
     
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  13. Mar 19, 2021 #3713
    74nole

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    Ballpark fare tonight for supper. We are grilling wings with a cold tray. It’s a good bit cooler here today, started out at 45* and our high is supposed to be 64*— windy too.

    Ice cold longnecks and chilled wine will be on hand for our TailGatoring and the ballgame.

    Life is good in Gator Nation!
     
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  14. Mar 19, 2021 #3714
    GatorStu1

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    What beer???? I didn't see any beer................
     
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  15. Mar 19, 2021 #3715
    GatorLurker

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    Tonight I have lots of leftover turnips, parsnips, and carrots but no left over corned beef.

    The corned beef was amazing.

    No surprise that it was all gone.

    So tonight I am smoking a pork tenderloin.

    I made a teriyaki pork tenderloin recently, but they always come in pairs when I buy them so I had one that I froze.

    Rubbed earlier and in the fridge but now out warming up until I get my KJ to 220 F.

    Pork tenderloin is actually very lean so to do it low and slow means really low and watch it like a hawk to 140-145 F before resting. Keeping it really low means that the internal meat temp will be close to the external temp for an even cook.
     
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  16. Mar 19, 2021 #3716
    74nole

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    And well worth your time and wait...
     
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  17. Mar 19, 2021 #3717
    Bazza

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    GO Gators!!! :alligator:
     
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  18. Mar 19, 2021 #3718
    gatorfan5220

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    Beef stew with egg noodles, green peas, spinach, brocolli, onion, Italian green beans and diced tomatoes, tomato sauce.

    Mom told me to eat my veggies so, I do.

    Simmered an hour and a half to tenderize meat.
     
  19. Mar 19, 2021 #3719
    jamesrb

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  20. Mar 19, 2021 #3720
    jamesrb

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    Just curious what is your recipe for the fried corn bread
     
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