Outside the dugout: What's cooking?

Going with my Dad's favorite grilled hamburger steak tonight--Having a boneless chuck roast ground fresh then after I've got my hamburger steaks ready to go on the grill I will have a thin sliced vidalia onion, green bell pepper and vine ripe tomato ready to layer on top of the steaks in that order.
Every time I turn them I use a wide pie turner to slide the vegetables off, turn them and then return the vegetables to the top of the steaks. Grills their flavors in plus gives you steamed vegetables to go with--
The other sides will be fresh salad & vine-ripe tomatoes and baked potatoes done on the grill.

Ice cold longnecks are a must--

 

A bit late on this but all this talk of steaks and beer and baked potatoes is too much!

Here in Male' Maldives a Pizza Hut just opened! Now that is good eating in the middle of the ocean! Steak?? No way! Deep dish veggie with extra cheese! Now that is the only way to go!

 

I just had a Philly Steak in honour of our softball victory last night!

 

YUM!!! Great call!

There's a place here on the island that makes the best veggie pizza I have ever had! If you ever get over this way look me up and I'll hook you up, mon!

 

Question for you expert Gator foodies:

Give me, if you would please, your favorite chili recipe.

I do not like chili so strong it blows my lips off but do like it with a bit of a bite.

 

5220--

I agree with Lurk--either Wick Fowler's or Shelby's Texas--either is pretty good and like Lurk says about half the cayenne--if you want it milder go with McCormicks Original Chili mix and it will probably suit you--I also add Hunt's chili tomato sauce, Vidalia onion, and Rotel tomatoes--We like beans in ours and prefer Dark Red Kidney beans--

If you just eat it in a bowl with crackers but you also like rice make a pot of white rice, spread it on your plate, cover it with chili and top it with your preferred shredded cheese and tell me what you think--

 

spent the evening watching SEC BB and cooking up a mess of collards to last the Super Regional

 

Umm---Ummm

Fried chicken and cornbread--

 

gonna have to get some buttermilk to do my cornbread

 

jjh--

Learned from my Mama when prepping your chicken crack a couple of eggs into a bowl of milk and beat'em like scrambled eggs--put your salt & pepper in with and then soak your chicken in that before rolling in SR flour to fry--
Really good crust that way--

 

sounds like your Mom was a traditional southern cook, just like my Dad

 

slow cooking oxtail...10 hours

 

What kind of smoker do you like to use?

 

Lurker is right. I use a crock pot. I brown all sides and then put add water and bouillon cubes and onions. Did the same for my short ribs last week. They were sooo good! Fall right off the bone.

 

There is probably a joke here somewhere

How long do you cook it for in the dutch?