Derby day feasting/ cocktails

[Timothy F. Lewis]

Saturday is “The Derby” and of course it will be a day of hats, and wonderful feasting and cocktails.
I’m planning “Wild Turkey” juleps (the higher proof holds up nicely) and probably spinning a whole pork loin but, the other sides are starting to frustrate me, I’m thinking that baked sweet potatoes will be a nice side but, what else?
Maybe a black bottom pie for dessert?
Better get the Oreos for that! Even if I don’t make the pie, they might be a nice dessert by themselves.

 

[Darryl - swazies]

It is a tough one! Myself and the MRS still enjoy the big race and we are up here in Canada.
Its all about finding amusement in these times, we play a drinking game with silly words they use in the 3 hours of crap they talk about before the race even starts. It is a long day of broadcast and the race is very short.
I have 3 different bourbon's but will probably decide on the wild turkey 101. Big proof on that one, a little bite too.
Also trying to decide what to take out of the freezer tonight for the big Saturday cook.
I have at least one of everything besides brisket and I won't be able to start cooking until at least noon.
So it can be smoked but the cook can only go for about 5 hours. Ribs fall into that time frame, maybe spatch chicken and ribs?

WHAT SHOULD I MAKE!!!

for the first post it would depend on how you are serving the pork. If it is Sliced pork sammies then maybe make an apple sauce and some homemade oven fries sure are tasty. Pork roast sliced on a plate personally I need some potatoes and a good veggie side for sure. Not sure where you live and if there is fresh produce yet or not.

 

[Timothy F. Lewis]

Darryl,
It will be a spun and sliced roast pork loin, maybe potato pancakes, I like the applesauce idea! Some sour cream...
So many options!

 

[Darryl - swazies]

I have never used a rotisserie before but am ordering one soon, I can only guess the higher the heat the more color??
You obviously want an internal of about 140 for pork so getting there with hot coals or really hot coals probably determines the final color of the meat. I'm only guessing but I would aim for a nice dark color if possible, maybe make some tasty latke potato pancakes and may get some nice grill marked asparagus???? People do cook a lot more fancy things than myself here though.

I may try to offset my last eye of round to a nice 135 or so...medium, then get it cold and make an au jus and slice thin and make Italian beef sammy's..??!?!? with a nice horseradish sauce and some grilled veggies for the sandwich.
Seems like a good 5 hour cook including getting cold and then reheating in au jus......
With good homemade russet oven fries with a smoky bourbon ketchup...it is a bourbon themed day anyways so why not!

 

[Timothy F. Lewis]

The kids aren’t fans of asparagus but the latke like pancakes might be good, maybe sweet potato latkes? I don’t necessarily know if I want to spend the time to make them this time but, I know I’ll be busy. I’ll post pictures if I don’t get too julep sodden!

 

[Jeff Boudman]

Bourbon, ribeye, baked potato.

 

[Darryl - swazies]

Smashed potatoes are in my good books.....pre cooked small white or red potatoes, just don't over cook on the pre cook.
get a pan nice and hot with some oil in it and literally smash the tiny potatoes in the pan and let the pan and oil firm up a crust on the edges...
Flip salt ect and it is an easy potato with texture and flavor and goes good with a hot sauce and a sour crème.
Although the dinner card above is always a hit......

 

[Timothy F. Lewis]

Did those last week! I don’t flip them, ETC. I simply add a boat load of butter and let the one side get super buttery crisp and flip the whole thing onto a platter (if I have one big enough) garnish with some chopped parsley and flaky salt.
Sadly, I need to avoid too much in the carb department, so, the traditional steak and baked with a beaker of booze has become limited to my “Bachelor” night at the cottage. I’m getting to the point where I don’t find I miss the baked potatoes as much as I did a few years ago.
Diabetes really screws up serious feasting!

 

[Darryl - swazies]

Well I took out a piece of meat this morning around 7 for my afternoon cook tomorrow.
Ended up being a 8 pound eye of round roast.
Haven's decide on which recipe to use or direct me towards, I usually end up doing mostly my own thing anyways after reading a couple of them.
Probably going with a Chicago style Italian beef sangwitch, or something along those lines anyways.
Not sure about the veg, grilled or pickled or what my options can be yet.
Probably side of fries from the oven with the bourbon ketchup to go with them.

 

[Timothy F. Lewis]

Just made up my simple syrup for tomorrow’s Juleps, need more mint but, I’m off to the store in a few minutes.

 

[Darryl - swazies]

Yeah making that tonight and getting my mint and groceries for the sandwich's tomorrow morning.
Juleps and Italian style beef sandwich's.
After checking a few recipes the simple syrup seemed like the easiest route especially if I have 5 or 6 of those bad boys.

 

[Timothy F. Lewis]

Polishing julep cups this afternoon. I used to have a good half dozen of them back in my professional “Boozehound” days but, 3 is as many as I will let myself have anymore. Darn it!

 

[Timothy F. Lewis]

Cups polished, mousse for “Black Bottom pie” chilling, time to prep the roast. SWMBO and granddaughter wanted to get some new plants so, the time I would have spent fussing with side “stuff” and would have had the crust finished but. It was good to do some sweat equity time in her garden.
Back to the kitchen! Step three...
Oh, heck! I have to strip some mint leaves and load the cups!

 

[Darryl - swazies]

I have the eye of round just alarmed off at 120 internal, 5 more degrees then the fridge to cool before slicing.
I have lots of pics of this cook so far. As for the julep, we forgot to stir the first sip, the wife doesn’t like it, stir it, a few sips later and she says oh man these are good and dangerous.lol.
Might be having more than 3 two once juleps.
I used.
2 oz of bourbon
3/4 oz of simple syrup 2 parts sugar to 1 water.
Muddled mint in the syrup, add crushed ice, add 2 oz bourbon.
Add a few drops of water.
Stir, add mint to top for show.

Not sure exactly what cup I have, it came with a decanter, they are crystal and it fits the recipe perfect. Seems like a old fashion glass.

 

[Darryl - swazies]

Trimmed eye of round, raw, rubbed and brought to 126.
Now resting in foil and soon to go in the fridge.
Looking for thin slices.....I have a creamy horseradish sauce made and going to make an au jus soon.
Was going to make Chicago Italian beef Sammie’s, got all the peppers but might just make the French dip.
We will see soon. It all depends on how many juleps we have lol.

 

[Rich Dahl]

Tim I'm a big fan and so is Barb of Wild Turkey 101. If you want to give those juleps a real kick get some Wild Turkey Rare Bird barrel select it's 116.8 barrel proof. Good stuff but keep it away from any open flames.

 

[Darryl - swazies]

Getting ready to cut the beef off the au jus is ready.
We had the 101 in our juleps Rich

 

[Darryl - swazies]

Slicing a bit of the beef and still pink in the middle

 

[Rich Dahl]

Getting ready to cut the beef off the au jus is ready.
We had the 101 in our juleps Rich

Good choice Darryl, like I said Barb and I both like WT 101 I like WT Rare bird also, Barb not so much a little strong for her. At $55 a bottle for WTRB that works out just fine for me.

 

[Darryl - swazies]

Dinner ended up really tasty.