Outside the dugout: What's cooking?

Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning. Correct, it’ll be Pat’s Homade on the last two turns.

Our sides will be fresh steamed green cabbage, fresh zipper peas, and rice pilaf. Jalapeño cornbread will be on the side.

Another beautiful day here today so it will be a nice afternoon/evening on the back porch including the sunset. Ice cold longnecks and chilled wine are available as desired.

Life is good in Gator Nation!

 

Tonight I get the night off as Ms. Jan is putting together her homemade chicken pot pie. Boy, is it good!

W/D has both shank and butt portion hams on sale this week. I picked up a 9.75 lb shank ham for $13.62 (1.39 lb). I will put it on the BGE one day this coming weekend.

Another really nice day here today so we will look forward to spending time on the back porch and catch the sunset. Ice cold longnecks and chilled wine will be enjoyed at your pleasure.

Life is good in Gator Nation!

 

It’s a Smithfield and they come pre-cooked as you know. I use 250* as my target steady temperature for smoking ham.

My rule of thumb is 30 minutes per pound and my target internal temperature is 165* so it will be somewhere around 5 hours smoking time. As you well know every fire is it’s own individual “hot” so with that in mind my internal temperature is more important than straight cooking time. (That’s why we get to monitor everything with a col’beer in hand)

As you have noted yourself it will reach a point where you feel like your internal temperature “stalls” and this can vary the cooking time as much as anything.

I will use applewood chunks for my smoke with a water pan of half water/half apple juice.

 

Questions about Bone Broth.

Does anyone here eat it?

Has anyone here made their own?

My friend Marty gave me some soup he made about 2 months ago he said was made with bone broth he got from a friend. It was very good soup! Then just last week I was researching some stuff about canine health and bone broth was mentioned in reference to what they called a "bland diet".

Any input welcome!

 

I have made my own bone broth using bought bones and bones saved from beef at home. I use some herbs and spices in boiling it, like bay leaf, basil, etc. I then put in small containers and freeze some, use some. Good to eat for dieting. Also good to cook in. Far better than bone broth that is pre made and sold at store OTC.

 

Lucky me as I get two nights off in a row from cooking duties. Ms. Jan will be making one of her three recipes for fresh baked meatloaf. The one that she is cooking tonight goes together similarly to a pot roast with potatoes, carrots, celery, and onions surrounding it.

The meatloaf will be centered in a Lodge Kettle with those listed vegetables around it with the gravy she makes for it.

There will be a pot of freshly steamed green cabbage for our other side. I will be in charge of frying the cornbread.

We have another beautiful day here with a pleasant afternoon and evening ahead. Adult libations are available as desired.

Life is good in Gator Nation!

 

Ms. Jan’s meatloaf was good enough last night with plenty left over that we’re going to make meatloaf sandwiches for supper tonight around the game.

Looking at another beautiful day here to wind down to the sunset and enjoy the ballgame.

The ice cold longnecks and chilled wine are ready-set-go on the back porch.

Life is good in Gator Nation!

 

Lurk—
I just got back from W/D here. For the weekend they have Angus W/D whole beef briskets, untrimmed on sale for $2.99 lb. Obviously they come vacuum packed, so I got two…

They are the biggest challenge to get right (for me anyway), they are a long cook so very time consuming, but when you get it right boy howdy are they good.


Like everything else there’s a bunch of different recipes on how to smoke’em, if anyone needs advice google Franklin’s Beef Brisket…his method has never disappointed.

 

I’ve learned to pick out a certain length (13–13 1/2”) to fit across the grill surface of my BGE. Then always pick out one with the thickest “thin” end that also has a good fat cap.

If I get one of the typical briskets that has that longer thin end well, it burns up anyway so I only buy one like I described. Normally that ends up being a 13-14 lb piece of meat. These two are 15 lb each—they were the right length, just a lil’ thicker.

They are still my biggest challenge every time I smoke one. You really want to pull it in that “right” window….

 

I have a pork tenderloin in the fridge that is calling my name. The weber grill is its destination.

 

Can I come over sometime and have your oxtail ragu? I love it as does my family. I start my oxtail in analog old fashioned pressure cooker (no led) and then transfer it to my home made ragu to simmer for 1-3 Hours. Serve over pasta like penne or farfalle, not spaghetti.

Yummy