I’m sure you will find in the UM archives that there were several questionable calls including a controversial ball spot.
I understand the plastic concerns and there are products which are food safe and those which are not. I was skeptical until I tried a variety of meats vacuum sealed and slow cooked in the water bath--all I can say is why didn't I know about this earlier? I do know many a steak house and fine restaurant have been preparing their signature meats this way for years.
NorCal, I recently purchased my first pellet grill. I have a Weber Genesis gas grilll, a Weber Charcoal Summit (insulated steel kamado), and a Memphis pellet grill. My oldest daughter has now acquired my large Weber charcoal grill with SnS and my Weber Smokey Mountain bullet smoker.
If you are a steak person, look into the Sous Vide method. I invested into the equipment and have made amazing meals, including steaks, pastrami, pork loin, etc..
Nope right over my head--pork/beef ribs, brisket, pork shoulder, etc., keep me very focused on details regarding prep, seasoning, and cook style. BBQ is an easy way to eat healthy with flavors that explode on the tongue! My healthcare professionals want me to eat grass clipping in a vinegarette, I've proved to then slow cooked meats with rubs yield similar results.
Hey Quad, no need for the apology, you were clearly trying be of assistance, many thanks!
Quad, I have a well used Instant Pot. I was curious about the opened bottom stainless container he put the ribs in, or is it not opened bottom just a reflection on the bottom or just some fluid/seasoning on the bottom which is confusing me?
I wish you well with your new pit! Remember it didn't happen if there are no future pics!!!
Cal, what is the open bottomed stainless container holding your rack of ribs? Instant Pot official accessory or an aftermarket accessory?
As in all things BBQ, learn your new pit. A few practice runs to monitor temperature over longer periods of time to learn how well it holds temperature and how much fluctuation you will have, will prove invaluable in the long run. Check the manufacturers website for tips on smoking, grilling and searing meats. For example, MAK recommends a few hours on the lowest temperature setting for maximum smoke flavoring on their highly rated pellet grills. A well seasoned pit that provides consistent temperature will be crucial to good Q. One can always supplement smoke with various add on accessories if your tastes run to a smokier flavoring. And of course, you can further fine tune your methods by reading and asking questions at amazing ribs.com.
Curiously, it does remind me of another school's program too, the name is on the tip of my tongue. . .
The day this post began, I purchased a whole packer to break in my newest pit. Took it off the smoker last night at 6pm and the results were fantastic. Just made vinegar based slaw and started process for bbq beans with chopped brisket burnt ends.
Hope they serve him chicken nuggets too!
Meathead just posted a new article about brining: comparing wet brining, dry brining and no brining on chicken and beef. The results are interesting. Chicken benefits the most from wet brining but the brisket results show dry brining, using coarse kosher salt sparingly, gave the best results. The linked article giving the scientific results was invaluable.
I second your recommendation of the Fireboard. Use it for Internal meat probing, and depending on pit, to control the thermostatic units. Great product and great company!
I've just started to Sous Vide some of my meats and the results have been fantastic.
I've been a Amazing Ribs subscriber for years, and apart from the recipes and advice one can receive in the forum sections, their equipment reviews are a great place to start. IMHO, the greatest first step is to learn about your pit and try to maintain temperatures for a an extended period of time. I have three smoking pits and each has its quirks to learn and then there is the weather factor. Wind, sunlight, rain, and temperature will effect the internal cooking temperature. An internal meat probe might be your best friend to making great Q (a unit with wireless ability will assist novice to competition pit bosses).
Not according to a former Stanford Football Coach by the name of Jim Harbaugh!
AwlinBrutus, the newest MGO debate is whether they should re-hang those vacated banners--I kid you not.
AJ, there is already a discussion thread up on MGO where the majority of responders want the vacated Fab 5 banners hung back up when Howard officially takes over the head coach position.
Hey, hey that's Urban's grass, he owns it though it has been bequeathed to Coach Day.
Am I wrong in thinking your tone indicates there is some inherit bias here? What changes would you recommend?
Tone is subjective so if you are asking my intent it is simply to illustrate as the NYT article clearly states, "Michigan University was to-day ruled out of the Western Conference because of its refusal to observe conference rules". . .so they did not simply leave (as you stated above) they were forced out and not given a choice to stay in the Western Conference. So my account is not worse than the NYT's account, in fact I would argue I was far kinder than the NYT. There are other words in the English language for describing those who do not play by the agreed upon rules which I chose not to use at this time.
Here is my attempt at as unbiased full look at the rivalry as I can muster.Michigan left the conference from 1907-1917.
That's an interesting unbiased version of football history. Wasn't Michigan voted out of the Western Conference for rules infractions so they became an independent program.
I wonder if their band played the "Chicken Dance" after the game in 1909? (It's a Brady Hoke reference to those who don't remember).
And if I remember correctly, TSUN has vacated more games due to infractions than any school in the nation.
And two National Championships this century as opposed to one shared National Championship over 70+ years.