Outside the dugout: What's cooking?

Discretion is the better part of valor......

 

Another hot day here in the Panhandle with both of us working in the yards and taking “smart breaks” when we felt the need.

Tonight we’ve got another lighter supper but it really fits this time of year with our activity levels. Ms. Jan has made her homemade chicken salad which we both enjoy. Besides the chicken she puts mayo, a touch of mustard, boiled eggs, her homemade sweet pickles, small bits of fresh cut up Gala apples, and thin sliced almonds. Fresh lettuce and vine ripe tomatoes are on the side.

Homemade French fries are the side.

Ice cold longnecks are cooling off the day’s efforts.

Life is good in Gator Nation!

 

Well, between yesterday evening and today we’ve had a couple of good size thunderstorms push through our area. The rowdy weather has changed plans of working in the yard into an inside day so we’re catching up on the laundry.

Tonight we’ll have an inside supper. The menu will be fried cubed pork steak, fresh green beans & new potatoes, fresh bi-color cob corn, and fresh steamed yellow squash and onions.

Ice cold longnecks for me and Ms. Jan will enjoy her pick of chilled wine for our afternoon/evening.

Life is good in Gator Nation!

 

Wear item. With all the hand-held power equipment I have, I buy and try to keep on hand those primer bulbs a dozen at a time. Along with fuel line and fuel filters.

Had one break on my chainsaw and did have to order that one because it was proprietary to that model.

 

Last Saturday was prime rib night. I took the bone in hunk of meat, rubbed w/ touch of olive oil. Then covered it all with salt, pepper, dried basil, dried oregano, dried/crushed rosemary. Put it in preheated 500 deg oven. Let in go for 20 minutes. Turned oven off, do not open. Let it slowly cook in heat that is declining slowly. Pulled out at right time...perfect. 15-20 per lb without oven on, depends on how you like prime rib and your oven's abilities.

 

I have to admit I got the prime rib recipe from a famed Ga Bulldog player's Mom who we know. Nice people even if the son played qb for uga.

 

Summertime heat/rain/heat continues to prevail—

So we’re going with grilled wings and a cold tray one more time—

Afternoon ice cold longnecks have earned their place on the back porch one more time—

Life is good in Gator Nation!

 

Tonight we’ve got an inside supper as thunderstorms are moving into the area now.

Ms. Jan’s working her magic with a pan of smothered fried steak and gravy, I’ll have fresh steamed yellow squash and onions, rice to go with the gravy, and we will finish up the big pot of green beans and new potatoes with fresh bi-color cob corn added in.

We will maintain our afternoon/evening thankful for the day with ice cold longnecks and chilled wine.

Life is good in Gator Nation!

 

^^^^

Lurk—

I’ve seen the chuck ribs before but I’ve never cooked them—this will be interesting to see how they turn out. Looking forward to your follow up
opinion on the outcome of your efforts.

 

I agree it’s a learning curve. If you’re going to basically go by the Franklin’s recipe if you’ve got a 5—5.5lb rack and going indirect at his temps it’ll probably be about 5–6 hour cook. Internal temperatures are pretty useless because of the bones running through the meat. But at around 5 hours just use a long pronged fork to check your ribs—easy sliding in/easy pulling out is the tender you’re looking for.

If you’re using say applewood for smoke , then my water pan is half apple juice/half water. Then I will also have a generic spray bottle filled with half & half apple juice and water.

Franklin says to open the smoker @ 5 hours and spritz your ribs. I prefer to start that process at hour 3, repeating the spritz at hour 4 and 5. To me it helps put a better crust on the ribs rather than just doing it one time.

But again, your fork will pull very easy or smooth when they are ready. Let us know how they turn out and what you think.

I would recommend apple, cherry, or pecan wood myself.