You might turn out to be my hero I’ve got the Brinkman charcoal cylinder smoker (2-cook racks) that I got to replace a completely worn out Cajun Cooker smoker. CC went out of business several years ago and I bought replacement parts until there were no more available. Obviously I also have a BGE. If I’m doing a whole ham and a turkey at Thanksgiving or Christmas I use the Brinkman. Everything else generally goes on the BGE.
After a doctor’s appointment in Tallahassee this morning we stopped by Honey Baked Ham and picked up one of their ham’s for our supper tonight. Our sides will be a pot of fresh zipper peas and baked sweet potatoes. The back porch is open and ready for your leisure-adult libations of choice are available. Life is good in Gator Nation!
Making pan fried potato chunks with onion, Cubanelle peppers and chorizo. Actually not chorizo. The recipe calls for Spanish chorizo which is very different from Mexican chorizo. I used to be able to get chourico which is Portuguese chorizo but now I can't. But I can get linguica which is like a chourico but with more garlic. It works. I just figured that chourico and linguica were a bit obscure compared to chorizo.
Kind of cooking related. I replaced a broken door chord on my Bosch dishwasher. It cleaned dishes just fine without it, but the door would fall down when opened if you didn't catch it. Turned out to be a much easier job than I thought it would be.
Had a rough weekend, so went to my comfort zone. Sunday sauce with sausage & meatballs today… over thin spaghetti, with garlic toast and small salad. I changed up my meatball beef/pork ratio from 3 to 1 …to 2 to 1 and I think I liked it better.
I grew up in a major metro area where one town was across the street from the next. One of the towns across the street had a big Portuguese population. My family is largely Eastern European, but my mom and I used to eat linguica and eggs all the time. Then I went to university in a significant Hispanic area. I learned about chorizo. Cooked correctly with eggs it’s different than linguica, and I have yet to find proper chorizo in Gainesville
Probably a mistake after last nights meal but going with creamy Cajun shrimp pasta tonight. Whenever I make a batch of sauce my kids come running home. However, only one showed up yesterday… so have some leftover pasta. Not ideal to use leftover pasta but can’t bring myself to throw it out. For the shrimp, I’ll admit I take the easy way out on this. Fresh is better and I did that for a number of years but the deveining process is such a drag. My wife talked me into going frozen once …and been doing it ever since. I’ll probably forgo the garlic bread tonight and just roll with a side salad.
Mexican chorizo is fresh sausage and soft and Spanish chorizo is a "hard"/cured sausage very similar but not exactly like Portuguese chourico. When I see a recipe that calls for chorizo I can figure out the type by context. Very confusing to give two very different things the same name.
Made pickled shrimp with fennel, onions and serrano peppers as an appetizer. Dinner will be clam linguini.
The bone-in country cut ribs were not available today but they had some really pretty thick cut bone-in center cut pork chops so I’m going to try them grilled indirect over cherry wood smoke. There will be a choice of baked potatoes or baked sweet potatoes on the top rack. Our sides will be a pot of fresh zipper peas and fresh yellow squash and onions. The back porch is open, the Yeti is restocked, and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
I like smoking thick bone-in pork chops over apple wood. I think you are going to like them. Tonight I am making a tomatillo based posole with chicken thighs. It will be a little light on pepitas. I thought that I had more.
Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades Cactus Dust. Inside we’ve got a pot of fresh zipper peas, white rice and Rotel tomatoes. The thick cut pork chops were very good yesterday. The back porch is open and ready to go. Life is good in Gator Nation!
Tonight I’ll be grilling filet mignons-sure am glad everyone here likes’em medium-rare. Baked potatoes will be on the top rack. Sides will be a freshly made Romaine salad topped with vine ripe tomatoes. Fresh yeast rolls will be on the side. The back porch is open and ready for your leisure. Life is good in Gator Nation!
I can tolerate those that like filet rare instead of medium rare because it is so lean. Just make sure that the surface gets a sear to kill any bacteria.
Made a pot of vegetable beef soup for tonight …and it is outstanding. Most of the time I’m a crockpot soup-person. But seasoning & searing the beef …then letting it stew for an hour on its own to break down a little …then putting the veggies in, in stages really takes it to another level. I also added some Guinness stout and thickened the broth a little with a flour slurry. Was really pleased.
