Outside the dugout: What's cooking?

Home made Lasagna here today. Made yesterday and set in the refrigerator overnight--always seems better that way, with a fresh salad and multi-grain bread. Hope your summer's going well.

 

We've rented one time---pretty safe to say never again just for the type reasons you've cited.....
Tonight it's half a boneless pork loin grilled indirect over charcoal with a pan of apple juice for steam and apple wood for smoke--seasoned with a light coat of olive oil, followed by coarse salt & black pepper, butt rub, then dusted with Cavender's Greek seasoning. Sides are fresh zipper peas, grilled cob corn, and AuGratin potatoes.

 

Do you get your marsala sauce at Publix?

 

You guys crack me up. I miss ball park food so I'm thinking of going over to Jax this month and catch a Suns game.

 

there's a tropical storm cooking out there....named "EARL". could become a 'cane'. not sure? probably won't be overpowering. spit baller maybe. thumber, probably?

 

Yesterday was the opening of lobster season. In the morning went out and caught a limit (6 per person) and had some friends over. Cooked those and a 3.5lb trip tip Picana steak very medium rare.

Very good meal last night.

 

Summer in London with no AC meaning a bit too warm in the apartment. As a result, a Greek salad (bell pepper, red onion, tomato, cucumber, feta and kalamata olives) with balsamic vinaigrette and virgin olive oil dressing. Scotch bonnet peppers and a spicy salt (it is just better with some kick!!!).

Of course some whiskey to wash it all down. Can't be too healthy or I will have to work longer... Need to find that happy medium.

 

I did have a black eyed pea and tilapia dish spread on a bed of cous cous at a Senegal/Gambian street food place on Sunday. Tasty stuff.

 

I had no idea this board existed. Thought I was on another site.

 

Probably tough to find it there in G-ville (and maybe Florida) but I recommend Togouchi Premeium Blended Whiskey. Japanese obviously. Very smooth and a bit different than what you are likely used to drinking.

Lately I have been on a Jura kick. I currently am drinking Jura Superstition but I also recommend Jura Prophecy. Scottish btw.

On Thursday and Friday I will be attending the Great British Beer Festival in London. "Real Ales" so no gas and room temp. A bit of an acquired taste but I personally like them. 900 from which to choose!!!

 

Tonight it will be a rack of beef plate ribs on the smoker with squash & onions, fresh cream 40's & butter beans with a round loaf of multi-grain bread. I rub the ribs with Louisiana hot sauce the sprinkle coarse salt & pepper on all sides. I smoke them indirect over apple wood smoke @ 285 for 5-6 hours. The recipe is on YouTube @ BBQ with Franklin:Beef Ribs.

 

Microwaved potatoes??? You demonstrate skill and care in your food and then go all lazy on me.

Put some oil or butter on the outside, roll it in salt, and twice bake it!!!! The only way to bake a potato.

Now if you want mashed, add some spicy peppers when you mash and then you can sprinkle a olive oil+garlic sauce like you would use for peppericino aglio olio. Do not overdo the oil though. Just a light drizzle.

Of course, au gratin is an option or homemade potato wedges.