Outside the dugout: What's cooking?

Yesterday I had a few errands to run north (Port Orange, etc.) and on the way back through NSB I stopped at Stavros to get some take out to share with Mom. They have fantastic Greek salads so I got two of those and a roast beast grinder for us to share.

Mom stopped driving last November and at 96 y/o lives alone so I bring in provisions once a week or so. But I also like to drop off some take out here and there.

Next week I will do Chinese from our local place called "China".

I love my Mom and enjoy doing things for her when I can squeeze them in.

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Today I picked up some Everglades Seasoning per @74nole's post up above, and sprinkled some in a cold Yeti cup of veggie juice just now - as you would bloody mary seasoning - and wow - it's very good!

 

Stavros has the best greek salad!

 

96* here throughout the mid-morning ‘til about 6pm. Heat index at 104*—

So this evening’s meal will be simple and good—burgers and dogs on the charcoal grill—

And the sides, well, they will be chips and ice cold col’beers—and the col’beers have gotten a good jump on the rest of the meal—

 

Today Ms. Jan requested beef plate ribs—I’ll be smoking them on the Egg over cherry wood smoke, the prep it spread your favorite hot sauce all over the ribs then the seasoning is simply coarse salt and pepper—

The cooking time is 5 1/2—6 hours at 285*, so I’ll be putting them on about 1:00pm. Mmm-mmm good!

Sides will be grilled bi-color cob corn, baked potatoes, and fresh premium romaine salad topped with vine ripe tomatoes—

It’s just not right to be smoking meat without an ice cold longneck in your hand so the back porch Yeti is ready to go—

 

Agreed, I’m sure that will make it a better comfort zone for you—that beef plate ribs recipe I cited comes from “Franklin’s Beef Plate Ribs” off of YouTube—he’s got a few different length videos on it (up to 20 min) but the 4-5 minute version is all you really need—

 

Also Lurk I’m not sure just how close the KJ and the Egg are but for baby backs or St.Louis cut ribs I go 240-250*/4 hours total—at 3 hours if you want to sauce them, now’s the time—

 

I had a root beer float today.

Barq's RB and Edy's Vanilla bean IC.

Hadn't had one of those in a while.

Yum!

Much respect to you all and your wonderful posts - best thread on GC, IMHO.

 

Thought @wingtee would be proud (about the beer choice; very sad about the other part of my comment), having Stella for the Women’s World Cup Final.

Last night we had a party for my in-laws who both celebrate their birthday this week. I grilled 7 rib-eyes. Tough to get them all right as there were a couple sacrilegious order styles (medium-well??? WTH????) but I think they worked out pretty well. Marinated in Worcester sauce for 24 hours and added Montreal steak seasoning.

 

Tonight it’ll be fresh fried shrimp, coleslaw, cheese grits, hush puppies, and sliced sweet pickles—

Ice cold longnecks have a great way of jump starting this meal—

 

Surprised you got off your wallet for 7 ribbys. Proud of you

 

Just won the ship! Bout to fire up the Egg and throw some shrimp, steak, and chicken on in about 3 beers. Then cook them about 6 beers. Then eat them with however many more beers I can fit in my belly to celebrate with my dudes. My 6am flight is probably going to suck tomorrow. LOL

Happy grilling and swilling everyone!

 

It's the San Francisco treat for me tonight.....my favourite too......chicken flavour!

 

Driving to Paris in the morning. Expect steak au poivre avec frites waiting at the end. Oh, and wine

 

Tonight I’ve got a mix and match on the grill—taking the 3 beef plate ribs I had left—wrapping them in aluminum foil to set on the grill to slow re-heat. There will also be grilled bi-color cob corn and Hickory Hollow’s finest venison smoked sausage.

Inside a pot of fresh green beans and new potatoes will be accompanied by a pan of jalapeño cornbread.

The Yeti was restocked and re-iced this morning and set for our own TailGatoring to pull for Pete in the All-Star HR Derby contest...