Outside the dugout: What's cooking?

Vietnamese when any of the various "dawgs" come to town? Spoiled meat when FSU/Clown School comes to town (Does this taste funny?)?

 

Only five of us for dinner and only one rib left. I am thinking nobody wanted to be the person to take the last one. It is currently sitting on a platter that didn't quite make it to the current load in the dishwasher.

I am sure that if I leave it out my 21 year old son will snag it before sunrise. This week I grilled about 16 chicken legs and I ate two and my wife ate one and the next morning they were all gone. :^)

 

A while ago I saw pork tenderloin bogo (buy one/get one) at my local Winn-Dixie.

I bought two.

If only I had a stand-alone deep freezer. :^) I would have taken out a loan! It is a great cut of meat and I cook it in so many styles.

And my wife makes lasagna as well and it is delicious. Almost as good as my grandmother's. My grandmother at one time was the cook/maid for a Prohibition Era Southside of Chicago mafia boss. It was not THAT one, but Scarface did eat her lasagna on occasion according to family lore. My grandma rolled out fresh pasta on her dining room table to make hers. Many times I wanted to help, but instead she gave me a couple of coins to get lost. :^)

And her ravioli was magical.

Not bad for a Polish girl from north of Green Bay!

 

My house smells GOOD. Today I am braising a brisket with a mixture of beef stock, stout, bourbon, soy sauce, and balsamic vinegar for the liquid and chopped onion, smashed garlic, celery, carrots, brown sugar, and thyme thrown in. The brisket was first rubbed with a mixture of kosher salt, freshly ground black pepper, smoked paprika, and ground cinnamon and sat out for an hour before browning in a small amount of grapeseed oil on high heat. When it is done I make a peach jam and bourbon glaze and put it in the broiler for a couple of minutes and I also reduce the braising liquid, after straining out the solids, to pour over the cut meat.

Garlic mashed potatoes, bibb and baby greens salad, and seared brussels sprouts to go with it.

No longnecks this time. Going to go get a growler filled at our local microbrew instead.

 

Last Sunday was ribs. We used paper towels for napkins. LOL

 

Scotch bonnet will make some spicy green beans, but I can see that as being a good thing.

Canned green beans are horrible. Yuck. How did you grow up on that? It should have stunted your growth!

French green beans (haricort vert) are a delight.

 

I know that I am mixing up my regional BBQ's but my ribs are Memphis style (dry rubbed) and I made Carolina Slaw to go with it (cabbage, sweet onion, bell pepper, apple cider vinegar, vegetable oil, celery seed, and sugar).

My wife grew up eating Kansas City style ribs and she was wondering if I can give a try at that. They sound way too sloppy for me, but maybe next time.

 

I am such an easy grader. :^)