Outside the dugout: What's cooking?

We continue with the heat/rain/heat scenarios—so we’re averaging 95-97 for daily highs with humidity right around OMG.....

That said, going with a lighter supper tonight—fresh made Cobb Salad with grilled chicken breasts cut up to fit the salad. I used Cavender’s Greek Seasoning and coarse black pepper on the chicken breasts before they went on the grill—basted them with an Italian red Vinegarette.

Once again, ice cold longnecks for me and chilled wine for Ms. Jan.

Life is good in Gator Nation!

 

Good deal—looking forward to your opinion for the table fare.

 

Today’s weather maintains itself right around hot and humid.....

Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning, and you got it, Pat’s Homade on the last two turns. Fresh bi-color cob corn will be on the top rack.

Our other sides will be fresh steamed yellow squash and onions, and fresh steamed green cabbage.

I think my favorite motto will be in play this afternoon/evening on the back porch—“I love everything’bout a col’beer!”

Life is good in Gator Nation!

 

^^^^

Glad that they turned out good for you—I also like your critique of them, you sounded a lot like our comments from the first time we did them. I remember that we thought they were a little salty too ( and with our ages and health status we have cut back on salt intake too—we used the Morton 50% less sodium salt now.)

 

Well, we’re looking at thunderstorms predicted at 80% this afternoon between 3P-7P around all the heat and muggy.

I have put together a big pot of homemade hamburger vegetable soup for the evening meal. It will be topped with Sargento 4-State Cheddar Cheese with Tortilla chips on the side.

We’ll be listening to the rain on the tin rooftop and enjoying ice cold longnecks and chilled wine.....

Life is good in Gator Nation!

 

FYI: was in Winn Dixie today and the butcher said beef tenderloins are going on sale starting tomorrow.

Something like $12/lb.

Chatted with the bloke for a bit. He said he's undermanned but still taking care of business. Said he was retired and decided to get some part time work and now he's getting 40 hours in a week. 67 and drawing his SS. Sold his home after his wife passed away and living in a 29' RV in Deltona at a park that includes all utilities - $500/month. Said he'll be taking off as soon as he hits 70. Good guy. I told him to "Keep chargin'!"

Then the Auburn Tiger dude was there - a huge black dude who mostly does restocking. He and I have had a lot of convos over the past couple years about college football. I told him I enjoyed seeing the Ducks getting beat again last night (it may have been Sunday night) - the replay of the season opener. Then I said "Go Gators!" as I walked away. He was smilin' We have a common nemesis, ya know.

Life is good in Gator Nation!

 

^^^^

@Bazza—at our local W/D we have the same as your sale price for beef tenderloins—the way we like’em cut that gives us 5 filet mignons per tenderloin

 

@74nole - thanks for the input, as always!

Last time I did this, I bought one that was 3.63 lbs. and got about 7 steaks from it.

They weren't huge, obviously.

What size do you usually try to start off with?

 

Almost forgot - and you'll see this in the store ad. He said they have some beef tenderloin from Mexico that will only be $7.99/lb.

I asked him if it still tasted good. he said in his opinion, no...lol....

 

Baz—

I usually tell them 1 3/4” no thicker than 2”....

And don’t waste a nickel of your money on that Mexican beef—I don’t think you can make decent dog food with it. Our head butcher at our local W/D store hates that they even bring it into his store

 

Mine were 1 1/2".

How many pounds do you start off with?

 

Honestly I just tell Gary to pick out the one(s) he would pick for himself and cut it up. I don’t ever ask for it by # of pounds.....

 

OK got it.

I'll probably get two of them.

My Mom has a fridge in her garage I could use for one of them. That way she could grab one whenever the mood struck.

The other one will be for me.

 

I’ve gotten kinda fond of a lite brush of Bertollia’s Olive Oil, and I’m using Weber’s Chicago Steak Seasoning, sear’em, and grill them to medium rare.......Life is good in Gator Nation!

 

I ate one raw tonight.........