Lurk— Well, you did have to do all that to get to your grill/kitchen, right??? It all fits here if we’ve got to vote IMHO...
Tonight I’ve got a little company over so I’m grilling 1” thick bone in pork chops—coarse black pepper and Everglades seasoning coated with Everglades Mopping Sauce the last two turns with the inside sides being homemade Mac & Cheese, fresh crowder peas with fresh pod okra laid on top, deviled eggs, and jalapeño cornbread— The ice cold longnecks are doing their thing as we sit and watch the Mets vs Cubs on MLB Network—Go Pete!!!
Going with a soup tonight as I've got a good bit of outside work lined up for the day and I'm sure I'll be ready to be out of the heat when I'm done--Tonight it'll be homemade hamburger (half ground chuck/half venison burger) vegetable soup and jalapeno cornbread-- I use the burger, browned and drained with a large Vidalia onion shaved up--then add a large bottle of V-8 juice, the frozen mixed vegetables as well as cut up okra, diced tomatoes and Rotels, salt, pepper, and a couple of shots of Lea & Perrins and Ed's Red Original Hot Sauce--Fine shredded Sargento's sharp cheese on the side for those who want it. Oh, yeah--the iced cold longnecks are ready to go and add to the afternoon/evening-- Hunker down Central Florida--damn hurricanes (weather kind) can hit hard and make it miserable--Good luck to all!!!
Quick head's up.....Yoohoo is on BOGO at Winn Dixie right now. The cans that come in a 12 pack....not those goofy little cardboard box things. I got four 12 packs. Got my generator ready so fridge will have power as well as a window AC unit I have, in the event the power goes out. This happened with Matthew and Irma. I use non-ethanol gas which really helps in between uses. I can bring Mom over here too, if her power goes out. I went over this evening and took her flag pole down and helped move her potted plants. Plus checked on her provisions. Made sure she had her cell phone charged and ready. Best to all - and Happy Labor Day too!
My wife requested Memphis style dry-rubbed ribs so guessing what I am making. My KJ should be good to go in about 20 minutes using apple wood for the smoke.
With a morning of outside work and college football the rest of the day it's an easy call-- Do-over on my hamburger/vegetable soup--it was mighty good last night and plenty was left over-- The back porch Yeti is proud to see another season of college football get here!
Just drizzled some honey on the ribs. I left brown sugar out of the rub because I planned on doing this. I would say that they need about 45 more minutes before I pull them off, wrap them, and let them rest. Getting near time to shuck some corn.
Speaking of hamburger ... I have been making them with freshly ground chuck and cooked over lump charcoal. I do add a little Worcester sauce to the ground chuck and a very tiny bit of sea salt. I grind by hand with an antique grinder. Putting the grinder bits into the freezer ahead of time cuts down on the meat sticking. Also a little bit of freeze on the chuck also helps. And don't trim the fat. Only trim the gristle. Well, the bigger bits of gristle. The smaller bits melt.
Back on the charcoal grill tonight—BBQ chicken halves seasoned with coarse black pepper and Everglades seasoning, Everglades Mopping Sauce on the last two turns, baked potatoes, and fresh Romaine salad topped with vine ripe tomatoes— The ice cold longnecks in the Yeti have been quite relaxing on this Sunday and first day of September—
Tonight will be something quick and easy. Not sure what it will be. I spent 4 hours repainting a kitchen in a rental house. About 5 years ago we hired a contractor to redo totally (I have splitting infinitives) the kitchen. I remembered that he liked Sherwin Williams paint so we were able to match the paint color. I did not want to repaint the ceiling as well and to do several coats. I thought that we (Gainesville folks) were out of the woods with Dorian, but the latest track is trending to the west. I do not like that trend. In a few weeks I can renew a bunch of insurance policies with much lower deductibles than what I have now for a lot less $'s. I will that I could renew now.
Making potatoes with cubanelle peppers, white onion, Spanish chorizo, and serrano peppers. And olive oil and white wine.
I put a 4lb boneless chuck roast in my Lodge kettle this morning with shaved vidalia onions, baby carrots, celery, and potatoes—browned the salt, coarse black pepper, and Morton’s season-all salted chuck roast lightly first then added the vegetables and potatoes—I do cheat and use a couple of packets of McCormick Beef Stew Mix seasoning packets to make the gravy— Jalapeño cornbread is the side tonight— The ice cold longnecks was watching the Mets vs Nats and the Braves vs Blue Jays this afternoon—
I am making chicken thighs with garbanzos and harissa. It also has onion, garlic, flat leaf parsley, tomato paste, olive oil, chicken broth, salt, and pepper. Served over cous-cous and some lemon juice to finish.
Have you ever added Dr Pepper to your roasts? It makes some of the most tender and juicy roasts Ive ever made. I do it in the slow cooker but Im sure it would work in the kettle as well. I add one 16oz bottle of DP and a couple cups of water. Its also amazing with venison back strap. Just soak it in there for a couple hours all they way up to overnight. Then I wrap in bacon weave, season with whatever Im in the mood for, and throw it on the Egg until the bacon is crisp. Its really good.
BTW - hope all of you are going to be ok with that monster out there. All my family is in the Leesburg/Fruitland Park/Villages area - so Ive been tracking it pretty close. My dad is hard headed as they come and he wont be leaving. I am really worried about the poor people in the Bahamas. That thing has been thrashing them for days now.
Just made this - not bad: Johnsonville Italian Sausage now on the grill and will be ready by Noon. Dorian downgraded to Cat 3 and is forecasted to stay off the coast, thankfully.
Grilling burgers tonight. Using an antique grinder on some chuck. Adding just a little salt and a few shakes of Worcester sauce. I am going to melt a little blue cheese on them, too.
