Outside the dugout: What's cooking?

Tonight we will be kicking off the weekend series with Troy grilling boneless country cut pork ribs indirect over applewood smoke—the seasonings will be coarse black pepper and Everglades seasoning—
Pat’s Homade on the last two turns.

Sides will be fresh steamed green cabbage and rice topped with Rotel tomatoes—

Ice cold Mich Ultras while the grill’s working!

Life is good in Gator Nation!⚾️

 

Tonight we are keeping with the Saturday menu of a grill full of wings and a cold tray—

Ice cold Mich Ultras are playing hard for Game 2—

Life is good in Gator Nation!

 

Are those Ultra Light?

 

Lol, for now it’s what the Doctor ordered.....

 

Gotcha.. you have been thru hell and back ! Gotta follow Dr orders

 

I finally had the guts to do the crawfish myself yesterday for the Sunday game.

Potatoes, onion, jalapeños and lemons in the boil. Then the crawfish.

The tweaks for next time: Will include corn and let the crawfish soak a couple minutes after the boil.

Overall, pretty happy with how it turned out. But some improvements exist.

 

Greg—

Another ingredient you should be happy with is andouille sausage. For us it completes the boil....

 

The recipe called for it but I didn’t do the sausage. Maybe next time.

 

I know a restaurant in Ghent you would love for a tangine

 

Inside supper tonight around the ball game. We’ll be having fried cubed steak, fresh yellow squash and vidalia onions, fresh steamed green cabbage, and sweet bi-colored cob corn.

There will be ice cold longnecks on hand to tailGator with prior to “play ball”.....

Life is good in Gator Nation!

 

And you would be doing the economy a favor by getting that money into circulation.

 

There is actually a large number of Moroccons in Belgium