Tim Hinton is Feeding His Tight Ends Like the Beasts They Are

By DJ Byrnes on August 1, 2014 at 11:37a

Image via @DawnnHinton

35 Comments

Is this a benefit of the NCAA's relaxation on their draconian laws surrounding student-athletes and food? Who cares? These filet mignons look absolutely delectable.

Tight ends coach/Marionaire Tim Hinton has spent a lot of quality time with his pupils over the summer. (Here's a pic of him water-skiing with them.)

It appears, however, Tim Hinton also knows his way around a grill:

*looks over pictures, starts salivating*

*checks clock and calender; refreshes Twitter one more time*

*closes laptop and heads to the butcher shop* 

35 Comments

Comments

sharks's picture

Holy shit, are those bacon wrapped?!

The postgame show is brought to you by... Christ, I can't find it. The hell with it...

+4 HS
BierStube's picture

You would have to post this right before lunch!

"No matter where you go, there you are." B. Banzai

+1 HS
Crimson's picture

If he got them already wrapped in bacon, they aren't the best.  It's a sign of a low-quality cut of filet.  If he did it himself, great.  More power to the bacon lover.

+1 HS
Ethos's picture

This is a silly statement. You obviously don't trust your local butcher.  

"What do you need water for, Sunshine?!" - Coach Coombs, if you don't love this man, you have no soul.

+4 HS
Crimson's picture

I trust a chef more than a butcher.

albinomosquito's picture

You can get a good look at a butcher's ass by sticking your head up there. But, wouldn't you rather to take his word for it?

+6 HS
AJBor41's picture

No, wait, it's gotta be your bull...

+7 HS
jpbuckeye's picture

Looking at that beautiful beef makes me have a Bo Pelini expression when I look at my lunch: a peanut butter sammy.

Adding bacon is cruel and unusual....

OSUpawn's picture

Good thing it's lunch time here at work..... I could go for a 5 guys burger.

I believe the SEC players put their pants on one leg at a time like we do.

J__Brown's picture

Coach Hinton hit up Walmart for those meat pucks. Should've just bought a whole filet and sliced that bad boy up.

 

HandsOfSweed's picture

Those bad boys are almost certainly scraps of odd beef shaped and held together w meat glue. Seriously. Look that stuff up. Pre-wrapped and packaged bacon-wrapped "filets" like this are almost always glued together.

CCatanzaro's picture

I'm eating a turkey and egg sandwich, so, prebaconed or not, those look spectacular to this meat lover.

Dairy-fed intellect and pure, unhinged sass.

 

MN Buckeye's picture

What is it, 3-4 per player? They are some mighty hungry dudes.

And I just bought some filets for the grill tonight.

Kevdaddy8's picture

Carfagna's Bacon Wrapped filets... great quality...but you gotta live in the CO to know about that!

+14 HS
osu07asu10's picture

Carfagnas is on point. +1 for the local knowledge!

"They don't know what they don't know." - Coach Mick

+2 HS
GreatLakesMike's picture

Big fan of Carfagna's. 

+1 HS
hetuck's picture

I'll nominate Anderson's House of Meats. Their tenderloins are very good and they also sell filets wrapped with their exceptional bacon.   

Winning is a habit. Unfortunately, so is losing.

Vince Lombardi

Marcus Hall's Middle Fingers's picture

I'd like mine medium-rare.....maybe topped with grilled mushrooms, onion, and garlic. Please and thank you. Looks like I'll be firing up the weber kettle tonight!

+2 HS
cinserious's picture

Tim Hinton just seems like a grill master, he's got that look.

To all the best TE's in the country, THIS is the coach you want to play for!

t.h.

Life's daily struggle is choosing between saying F--ck-it, or soldiering on with your responsibilities.  

+2 HS
osu07asu10's picture

Hinton is probably one of the most underrated members on staff.  I feel like Coombs gets Ohio HS love because of Colerain and his more vocal (read: Explosive) personality.

Hinton is well known throughout the state, has continued to develop a top flight TE unit, routinely mentioned in recruiting efforts (not sure he's reeled a big fish in as a lead recruiter), and the pictures he posts of hanging out with his guys are awesome.

Glad to have you, Marionaire Hinton!

"They don't know what they don't know." - Coach Mick

D. Anthony's picture

Attention to details Coach Hinton...you HAVE  to have cross/diamond patterns on grilled steaks. On a filet at home, you should sear it on a cast iron skillet, that's as hot as possible, for 2 minutes a side, then place under the broiler for 2 minutes on each side. (For bigger steaks, after searing on the cast iron, go with 2 minutes per side, per pound, under the broiler) and only use corse, kosher salt and pepper, then serve on a plate with melted butter. (This is as close to Peter Luger's Steakhouse, top rated NYC steakhouse for 30+ years, as you can get)...I'm giving you gold here people :)

D. Anthony

+7 HS
Marcus Hall's Middle Fingers's picture

If I could up-vote you I would. Melted butter takes a steak to the next level, regardless of how much my cardiologist would disapprove.

osu07asu10's picture

Pretty spot on.

Unfortunately, most people can't heat up a cast iron skillet warm enough to properly sear a piece of meat without leaving it on long enough to the point where it will start to cook the meat. Also, most folks aren't familiar with the broiler option of their ovens let alone to use that heat!

Best success I have had with a cast iron skillet is setting it on a fully lit pile of charcoal and letting it sit in there for a good 5-10 minutes.

Still, the cooking process you've described is about as optimal as it comes.

"They don't know what they don't know." - Coach Mick

+2 HS
ISURVIVEDCOOPER's picture

Don't forget the thick bacon as a side and beefsteak tomatoes and onions... Oh, goodness, I'm going to have to go to Peter Luger's tomorrow (3 miles away)

"I don't apologize for anything.  When I make a mistake, I take the blame and go on from there." - Woody Hayes

+2 HS
D. Anthony's picture

My great Uncle worked their for 30+ years from the 50's into the 80's... Finally made it there (to my Mecca ) in April. I called a week before my last minute trip, knowing reservations would be near impossible. I got laughed at both times I called to check on cancellations etc. I then wrote an email explaining my great Uncle...someone remembered him and bam! I was given a selection of times to choose from in the nice email back. The bacon and tomatoes were crazy good too...I need to post a pic but I don't remember how to do it from my phone. 

D. Anthony

+2 HS
ISURVIVEDCOOPER's picture

There's always room for 'family'

"I don't apologize for anything.  When I make a mistake, I take the blame and go on from there." - Woody Hayes

Buckeye in Illini country's picture

Who gets the last one?

Columbus to Pasadena: 35 hours.  We're on a road trip through the desert looking for strippers and cocaine... and Rose Bowl wins!

+5 HS
theDuke's picture

I know those fillets from a mile away! Those are definitely from The Andersons market, House of Meats butcher shop. They're only $5 apiece! Yeah, it's not FDA Prime but I'll be damned if the House of Meats isn't the best product at the best price point around. I've grilled up hundreds if not thousands of those delectable cuts in my time and it never fails some guest always asks where I got them!  The Andersons. If you don't know you do now, so go check it out! 

theDuke

+1 HS
hetuck's picture

Sorry I didn't see your post first. Wholeheartedly agree. Huge chicken breasts, great prime rib sliders, and the best bacon I've ever eaten. 

Winning is a habit. Unfortunately, so is losing.

Vince Lombardi

D. Anthony's picture

Anderson's has great pricing...decent steaks... The Hills Market in Worthington has awesome steaks and sometimes carries prime. 

D. Anthony

depbuck's picture

I suggest you guys look at this technique for grilling steaks

http://amazingribs.com/recipes/beef/steakhouse_steaks.html

Best site on the web for all thing grilled and smoked

The reverse sear in the way to go

AndyVance's picture

An interesting article, but the author lost me when he claimed Certified Angus Beef was just a marketing ploy because Angus genetics were too diluted or something similarly nonsensical.

The reason that Certified Angus Beef is a better cut of beef is because of the specifications the carcass must meet to earn the CAB brand - while Angus genetics are part of the puzzle, the more important parts are the 10 quality specifications that mean CAB products (note that I'm referring to actual Certified Angus Beef products, not the generic "black angus beef" store labels you'll see all over the place attempting to ride on CAB's coattails).

In fact, the author contradicted himself when he said CAB wasn't worth it, but acknowledged that Choice is a great cut of beef (second only to Prime). CAB cuts are in the upper 2/3rds of the Choice grade (yes, there are gradations within each quality grade). Anyway, I'd say if you find a USDA Choice steak, you'll have a decent eating experience any day of the week. A Certified Angus Beef steak will be a really good eating experience, consistently. And yes, if you find a good source of Prime beef, eat up :)

bakerjon's picture

I played 1 year for Tim Hinton in High School.  He came in as an outsider to a successful football town and took a lot of criticism. He handled it with grace and character. I gotta say I liked the guy then and I was happy to see him on UFM's staff. 

Even back then, he did stuff like this to take care of his team. He was always doing what he could for the players. He's a great motivator and a good coach. 

"It's all ball bearings these days guys"

Seattle Linga's picture

Something is definitely wrong with this picture