Leftover turkey enchiladas tonight and with giving away turkey and several dinners of leftovers we have finished off all the turkey. One bad thing about smoking a turkey is that the carcass isn't great for making stock. Anyways, my wife wants me to smoke a smaller one soon as we never got turkey tetrazzini.
Tonight I’ll be grilling bone-in country cut ribs indirect over cherry wood smoke. We are going without Pat’s homade tonight-sometimes you just appreciate the smoked meat…. Inside we’ve got a big pot of fresh green beans and baby Yukon potatoes and bi-color cob corn. The longnecks are iced down and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
Tonight it’s a do-over night for taco bean soup. Raw cool, and rainy most of the day here today. Tonight I’m going with a Kentucky mule, and Ms. Jan’s choice is a Moscow mule. Life is good in Gator Nation!
Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades Cactus Dust. Baked potatoes will be on the top rack. Inside we’ve got the green beans and bi-color cob corn. Sunshine here today with a low this morning of 39* with 70* for the high. The longnecks are ice cold and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
For tonight, I moved away from simple. I think the Thanksgiving food baby is well behind me now. And I’ve had enough of soup and sandwiches. So going with Korean Bowl (bimbimbap). Velveted and marinated top sirloin, Stir fried onions, peppers and julienned zucchini, sautéed spinach and a ball of steamed rice, topped with a sunny side up fried egg and bimbimbap sauce. A cucumber salad on the side. It’s going to be a race to have the kitchen clean before the wife gets home.
^^^^ @scooterp — it all sounds great! I just can’t do the cucumber salad anymore-that’s one of the foods I’ve had to give up on for indigestion. For me anyway-there is no such thing as a burp less cucumber.
Last night was having dinner with a bunch of guys that I played noon time basketball and intramurals with before going to the Gator b-ball game. On Monday I made red Thai curry with shrimp. Tonight I am making chicken caciatore with bacon and harrisa over rigatoni.
I use English and/or European cukes most of the time. Can’t say I’ve heard of “hot house” cucumbers. I generally buy “hot house” tomatoes. Which, to me seem like a cross between vine ripe and beefsteak. But they are GREAT for sandwiches.
I grew up in the midwest where you could grow heirloom tomatoes. In the south we can get tupelo hioney. Up north we can get amazing tomatoes. I know some folks that try to grow them in Gainesville but they have to start from seed indoors very early and hope that there isn't a late frost and also hope that spring isn't too warm at night. Fruit won't set if the overnight temps are too high.
Tonight I’ll be grilling bone-in country cut ribs indirect over cherry wood smoke. Baked potatoes will be on the top rack. Inside we will have a pot of pinkeye peas with snaps and pod okra. The back porch Yeti is restocked and Ms Jan’s wine is chilled. Life is good in Gator Nation!
Yesterday was a fubar afternoon so we had Thai take-out. Yum. Tonight is grilled sausages, sauerkraut, and German potato salad. Bought some Stellas for the beverage. A lady lawyer friend of my wife's and a "good ole gal" (alligator hunter, African big game hunter) is having a medium sized dinner party in a few weeks and my wife offered my services as a pit master. Thinking about smoking some chickens and/or some ribs. Maybe I will finally spring for the thing that holds the ribs upright so you can smoke a lot more with the same grill area.
I used to get those little baby cukes which were fantastic, as long as they were fresh. Had to be careful and inspect them well before purchasing. I'll have to look again and see if they are available. Good to eat without peeling!
Curious of what you think of the rib rack, if you do grab one. I’ve thought about pulling the trigger myself but just never got around to it. When I do smoke ribs it’s usually just 2 racks, which works fine …but the few times I’ve had to go over that amount it can feel like playing Tetris on the grill grate.
I had one a few years back and to me it was kind of a swap-off. True, you can get more on your smoker to accommodate crowd size but I prefer to keep ribs flat, bone side down—they just cook up the way they’re supposed to. To me standing them in the rack on their side gives more opportunity gravity wise for juices to run down the ribs and drip off. I had to watch’em a little closer to keep them as moist as you preferred. I gave mine away to a neighbor.
