Bone-in ribeyes tonight with grilled asparagus, baked potato and a salad. The wife will have … just a salad
@74nole a bit of a coincidence… picked up baby backs on sale yesterday. So I’ll share tomorrow’s menu a day ahead … Smoked baby backs on the Egg tomorrow. Potato salad, black eyed peas with rice, corn on the cob and pickled cucumbers. I like my ribs wet. Low & slow then slather on the sauce last 30 minutes. The wife will stick with a salad.
What wood do you prefer for your smoke? We used to use just whatever but the older we’ve gotten the more we have to pay attention to how and what we do. Now I only use fruit woods (to avoid indigestion). Pecan, apple, and cherry are my preferred choices to smoke with. Tonight I used applewood for smoke on our ribs and they turned out top shelf. We actually have gotten to where we enjoy the smoked and grilled taste of our supper meats for what it is as much as any sauce we have ever used.
Hickory is usually my “go to” …but I can flex to applewood when it comes to ribs, which I did today. I tried cherry wood once but didn’t particularly care for it. Never tried pecan. I use mesquite for brisket, but seldom do brisket. It’s maybe an every other year thing.
Tonight is shrimp in a creamy sundried tomato, roasted red pepper and basil sauce with penne. Tomorrow will be chicken tagine over cous cous.
Tonight we’re going to have fresh fried catfish fillets. Our sides will be Ms. Jan’s homemade coleslaw and potato salad, hush puppies, and some leftover barbecue baked beans. The longnecks are ice cold and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
Today the house has been smelling good all day as Ms. Jan’s taken the shank ham bone from the ham I smoked for Easter and made her 16 Bean Ham Bone soup for our supper tonight. There will be fried cornbread to go with. It will be tumblers of Four Roses Single Barrel 100 proof for me and Moscow Mules for Ms. Jan this evening. Life is good in Gator Nation!
Had some leftover pizza from a couple of weeks ago that we couldn’t finish and froze. Heated it up tonight along with a salad… still came out good. The wife had blackened tilapia with a salad.
Tonight was some grocery store pizzas for a quick dinner before heading to a 6:00 ballgame. It was meh.
Tonight I am making German potato salad, tomato-corn scramble and grilling Usinger brats from Milwaukee.
Tonight I’ll be grilling thick cut bone-in pork chops indirect over cherry wood smoke seasoned with coarse black pepper and Everglades seasoning. Our sides will be a pot of fresh zipper peas, and white rice topped with Rotel tomatoes. The back porch is open and it’ll be your choice for adult beverages this afternoon/evening. Life is good in Gator Nation!
Working on ideas for my Sunday spread with relatives in town and a nephew from France arriving. My wife wants a taco extravaganza that can meet the demands of the carnivores and the vegetarians. I am thinking about making chicken tinga, carne asada, and some black bean concoction as the main part for the soft tacos. I considered making carnitas instead of carne asada because it is one less trip (I would need to get to the latin store for the guajillo peppers for a proper carne asada) but carnitas makes a huge mess to clean up. Briefly thought about mahi as a taco filling but we are having mahi today. Shrimp tacos is a possibility instead. Chicken tinga and black beans are set in stone, though. Toppings that I have to make are pico de gallo, tomatillo/avocado salsa, guac and pickled red onions. I think I have some romaine that I can chop and of course I have queso fresca.
And a bone in it. ^^^^ Have you ever had duck tacos? We’ve had them 2 or 3 times down in downtown Tampa over the years when Alan was in ST with the NYY. They were very good.
Grilled wings, indirect with applewood smoke. Alabama white sauce, Baked beans, potato salad and grilled asparagus on the side. And my wife had the chicken as well …along with her salad.
Grilling burgers for tonight… along with the potato salad & baked bean left overs from last night. Grilling a few chicken breasts, with a simple garlic & Parmesan marinade, for my wife to have along with her salads. With rain rolling in around 7, I’ll have to fire up the grill early. Let’s get game 3. Go Gators!
