Outside the dugout: What's cooking?

Salmon is what it is—love it or hate it—I will choose Steelhead Trout every time it’s available over Salmon—I guess too many croquettes growing up—
Never heard of fresh Salmon @ Charleston either—

Fresh mullet is great at our house—

 

new grill grates arrived, pork tenderloin disappeared in 2 meals

 

Fresh mullet we liked fried or smoked--and we like the red roe too--

 

Lurk--
We are up at Alan's and we grilled chicken quarters last night--he's having trouble finding Pat's Ho-made up here too now but he picked up a same size bottle of Everglades Mopping Sauce that we used and it is quite comparable to Pat's in both texture and taste--same folks that make the Everglades Seasoning--

 

Lurk--
When you sweat your bell peppers do you pull that sheath of skin off of them before continuing on? I picked that up from a next door neighbor that cooked a lot of Mexican years ago--to me it kinda jump starts their flavor--

 

Well, Alan's house--Alan's grill--so the last two nights we have picked up boneless rib eyes, fresh asparagus, and twice baked potatoes--and then chicken quarters, fresh yellow squash & vidalia onions, and wild rice--
For Tonight I've got a pot of spaghetti sauce smelling up the house--we will have a fresh Caesar salad and fresh deli cheese loaf bread to go with--
The front porch ice chest is loaded with iced cold longnecks--Life is good--sunsets are blue and orange--what more is necessary?

 

Ms. Jan is taking her turn tonight--It is just Wednesday but she's making Mama's Sunday pot roast and gravy with home made mashed potatoes--fresh zipper peas and fried cornbread to go with--
Ice cold longnecks on Alan's front porch go down as smooth as sunset disappears in the tree line--

 

We are back home and tonight's fare will be grilling hamburger steaks to go along with fresh stewed yellow squash & Vidalia onion and fresh steamed cabbage--

The longnecks have been ice cold today and done a great job in the heat and humidity as well as watching the sun go down--

 

A slab of Baby Back Ribs along with 4 links of Hickory Hollow's finest venison smoked sausage going on the Egg this afternoon over apple wood smoke--we will have fresh field peas w/snaps, fresh stewed yellow squash & Vidalia onion, and home made tater salad--

The back porch Yeti is full of Labor Day Week-end style ice cold longnecks--
Hope everybody has a great week-end on tap!

 

Tonight we'll have 3/4" thick bone-in center cut pork chops on the grill seasoned with coarse black pepper and Everglades Seasoning--and of course Pat's Ho-made on the last two turns--grilling bi-color cob corn to go along with a pot of cream 40's & petite butter beans--

Back porch ice cold longnecks are ready-to-go-

 

Bill/Lurk;

Serious question............... With the awesome amount of food you both seem to eat on a daily basis (plus ice cold longnecks) how do you guys not weigh over 300 lbs?????

I mean if I ate half as much as you guys eat they could spray paint "Goodyear" on one side of me and float me up during halftime of football games...........

 

Stu--
From my end I try to stay as active as I can with yard work--I've always been a heavy sweat guy so I try to take on a lot of water outside working to stay hydrated but keep that "full" feeling at the same time--"cool down beers" are after I'm through working--I usually eat a light breakfast with black coffee, just try to snack on some fruit at lunch, and have my good meal for supper--Ms Jan is diabetic so we've both gone to whole wheat breads and when we do use potatoes we try to use red potatoes--trying to stay away from the starches as much as we can optioning for a third vegetable if we think we're that hungry--Mich Ultras for me on the col'beers--
I'm 6'7" so truthfully in the summer I stay 282-290 and in the winter usually a lil' heavier--290-300--Ideally I'd like to see 275-285 year-round--