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Outside the dugout: What's cooking?

Discussion in 'GatorGrowl's Diamond Gators' started by GatorLurker, Jul 28, 2016.

  1. 74nole

    74nole GC Hall of Fame

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    Tonight we are going to be treated to Ms. Jan’s smothered fried steak and gravy with mushrooms and onions.

    Sides will be a pot of rice, fresh zipper peas and okra, and fried cornbread.

    Afternoon col’beers after some yard work and a shower will be refreshing and a great way to watch today’s sunset.

    Life is good in Gator Nation!
     
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  2. NitroSmoke

    NitroSmoke GC Hall of Fame

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    White or brown gravy?
     
  3. 74nole

    74nole GC Hall of Fame

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    Brown—she makes it in the same frying pan she starts the cubed steak in.
     
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  4. GatorLurker

    GatorLurker GC Hall of Fame

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    Pork tenderloin marinaded in a sesame teriyaki sauce, baby bok choy sauteed with garlic, ginger, red pepper flakes with soy sauce, fish sauce, and chicken stock. Finally some jasmati rice.
     
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  5. 74nole

    74nole GC Hall of Fame

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    Ms. Jan’s smothered fried steak and gravy and all the sides were two things—1) Good enough for and 2) Plenty of leftovers to the point we will be having a “do-over” supper this evening.:)

    Finishing up some yard work and cleaning up the Egg for an early start in the morning on a Boston Butt—the ice cold longnecks will be both earned and enjoyed.

    Life is good in Gator Nation!
     
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  6. GatorLurker

    GatorLurker GC Hall of Fame

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    Barbacoa today.

    I don't dig a pit, but cooking in a kamado is not too far off.

    Following a Rick Bayliss recipe, but he is WAY off on cooking time. More like 6 hours instead of 2 and one half. He does say 250 F to 300 F and with a 3 pound piece of meat and I am cooking a 3.3 lbs tied roast at 250 F.

    The soup made from the drip pan with carrots, onion, redskin potatoes, garbanzos (chick peas) and epazote is really good.
     
    Last edited: Apr 25, 2020
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  7. GatorLurker

    GatorLurker GC Hall of Fame

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    Been there and done that. 4 am is really early if you have a big one. I can't lie.
     
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  8. 74nole

    74nole GC Hall of Fame

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  9. GatorLurker

    GatorLurker GC Hall of Fame

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    I like to get them to about 200 F cooked at 250 F.

    Close to the same thing and a huge butt like that takes a long time.
     
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  10. 74nole

    74nole GC Hall of Fame

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    Agreed— I actually shoot for 195* internal, as you know, they just pull and eat better that way.
     
  11. 74nole

    74nole GC Hall of Fame

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    The Egg is fired up and the Boston Butt has cherry wood smoke rolling over it.

    Sides will be Ms. Jan’s homemade Mac & Cheese, baked beans with smoked ham, vidalia onions, Pat’s and a lil’mustard mixed in with bacon across the top, deviled eggs, and fresh steamed green cabbage.

    The Yeti is stocked and ready for the day’s activities.

    Life is good in Gator Nation!
     
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  12. NitroSmoke

    NitroSmoke GC Hall of Fame

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    You guys ever wrapped them at 165 and upped the Egg/KJ temp? I started doing that years ago after reading where the meat stops taking the smoke at around 165. I double wrap in heavy duty foil at 165, run the dome temp up to 375, and pulling at 195. Then I put them in a cooler packed with towels for an hour or two. There are 100 ways to do it and none of them are wrong. Just curious if anyone else does it.
     
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  13. GatorLurker

    GatorLurker GC Hall of Fame

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    I still like to cook it slow so it is cooked even.
     
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  14. 74nole

    74nole GC Hall of Fame

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    Nitro I got to say I’m with Lurk on this one—low and slow has always been fool-proof and while I love to pick up new ideas and info all the time about cooking/grilling/smoking I’ll have to admit I’m pretty set in my ways on a lot of things too.
     
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  15. GatorLurker

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    I have reverted to wrapping and ramping up the temperatures when I have had a pork shoulder that has just sat forever (well over the usual 1.5 hours per pound with no end in sight) on the 165 F plateau and folks were getting hungry. Some pork shoulders have a lot of connective tissue and they take longer. I have also had some that finished two hours early. Must have been a lazy hog. You have to cook by meat temperature and not time. Best thing I ever bought was a Thermapen. It is what America's Test Kitchen/Cook's Illustrated use. I have used others and they are nowhere near as good.

    I have to say that while the results with wrapping were good, they were not as good as cooking it slow the whole way. Even wrapped the outer bits get over done by the time the inner bits have melted the collegen.

    That being said I have watched how they Q a brisket at Franklin's in Austin and they wrap part way through, but keep the temperature the same. But brisket and pork shoulder are very different. Brisket is a lot leaner. I think that they do this to keep moisture in.
     
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  16. 74nole

    74nole GC Hall of Fame

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    We are on the same page one more time @GatorLurker — that Thermapen is the best one I’ve ever seen or used.
     
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  17. GatorLurker

    GatorLurker GC Hall of Fame

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    I bought one and my wife asked why because we had one already at was inferior. After the first perfect medium rare steak she changed her mind.
     
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  18. GatorLurker

    GatorLurker GC Hall of Fame

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    We will disagree on lots of things, but the love of Gator baseball and the love of good cooking are things that we will always see eye to eye on.

    And the importance of family.
     
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  19. 74nole

    74nole GC Hall of Fame

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    This evening we will have Chicken Alfredo, a fresh Romaine salad topped with fresh vine ripe tomatoes, and Italian garlic bread.

    After finishing some yard work the ice cold longnecks will be greatly appreciated and enjoyed watching today’s sunset.

    Life is good in Gator Nation!
     
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  20. GatorLurker

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    I am going to fire up the KJ soon for some higher temperature cooking: 400 F to 450 F. Most of the time I use it to smoke stuff at 250 F or even lower. I will be grilling some thin-ish pork chops and to do that right requires high heat and perfect timing. Also grilling some Brussels sprouts. First you blanch them in salty boiling water for about 5 minutes and then coat them with oil and spices and finish cooking on a hot grill.

    Wild rice pilaf as another side, but that is on the gas range.

    The plan is to have one extra pork chop to use for making escarole soup tomorrow.
     
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