Outside the dugout: What's cooking?

3 to 3 1/2 hours at 325 F.

 

Some suggestions. Feel free to ignore them. Everybody does things their own way.

Browning first is essential. Keep doing that. I would skip the bouillon cubes as I find them too salty. Instead I would get some really cheap red wine to use for some of the liquid (Do you have a Trader Joe's or another source of cheap red wine? I found some really good cooking reds at my local Publix.) and add some chicken stock as well. That may be enough liquid, but add water if you need to do so. I grow my own thyme and that is a great addition to the braising liquid with oxtails. I am assuming that you will reduce the braising liquid at the end and use that. Skimming most of the fat before reducing I find is a big improvement.

 

Lots of cooking today. First I made jerk sauce and started marinading a gallon ziplock full of chicken legs. I will grill these either Saturday or Sunday. My wife asked me to grill some chicken legs over the weekend and instead of just grilling them and then putting some "candy" on at the end I thought that I would step up that game a notch. My 22 year old son approves. ;^) I had to settle for habs instead of scotch bonnets as I lost my scotch bonnet plant over the winter and my seedlings are still a few months away from having ripe peppers. Next I made squid salad. I just finished making it and it is in the fridge setting up/flavors marrying. It is a nice, cool dinner for a hot day.

Next up: kitchen clean-up.

Check that.

Next up: Adult beverage. Then kitchen clean-up.

 

Are you talking about flatulence under the sheets? More of a Mrs. Lurker thing.

 

Boneless rib-eyes were on sale today. Guess what's for dinner.

 

Also making potato salad with lemon zest and lemon juice. The lemon really zips it up a notch. And a green salad as well.

 

I could go for a good crawfish boil.

 

Hot dogs with the normal trimmings?

That has got to be poppy seed bun, yellow mustard, white onion, sweet pickle relish, sport peppers, tomatoes, kosher dill picklespear, and celery salt.

I am from Chicago.

 

These are really close to the real deal and I am sure that you can get them.

 

I just took the jerked chicken I started marinading a few days ago off the grill. Some stuck to the grill and I sampled it. OMG, it is good.

Black beans and rice as a side.