"Northwestern fans can be both heartened and disheartened by the loss to Minnesota just like how nineteenth-century resurrectionists were heartened when they pried a heart from a freshly-buried corpse and then disheartened it when they sold it to a disreputable anatomist."
Is there an appropriate way to celebrate an MGoAnniversary? Celebrating a fourth year at MGoBlog . . . and it almost feels like it was just yesterday, and there was some other celebrating going on.
I have a Lynx gas grill and a stainless steel smoke box for the wood chips. It's not a true smoker, but I made due with what I have. (I’m getting a Big Green Egg smoker soon). I set the right burner on low and let the grill warm up slowly, placing the smoke box over the flames.
Here is the original recipe: http://mgoblog.com/content/mgobbq-smoked-cheeseburgers
Per the recipe, I used 85%/15% ground beef. Instead of the marinade, I used “Chop House Blend” spice grinder (from The Fresh Market) along with Worcestershire sauce. Once the grill reached 250, I put the burgers on the left side. 15 minutes later I peeked to make sure the grill was still on temperature (it was), so I let them cook for another 30 minutes. After that I moved the patties to the right side and seared them. I toasted the buns while the cheddar cheese melted on the burgers.
I loved them! So do the wife and kids; the bugers were extra juicy. I highly recommend this cooking process.
I didn’t smoke the cigar and will be heading out in a few minutes to take care of that missed step. Will be sipping on some Bulleit Bourbon, too.
Have you tried this cooking method yet? What's on tap for you’re eating and drinking tonight?
John U. Bacon, journalist, author and alumnus of the Knight-Wallace Fellows at Michigan, will deliver the 29th Graham Hovey lecture at 5 p.m. Friday in the Wallace House Gardens.
Bacon is the author of six books on sports and business, including the national best-sellers "Bo's Lasting Lessons: The Legendary Coach Teaches the Timeless Fundamentals of Leadership," "Three and Out: Rich Rodriguez and the Michigan Wolverines in the Crucible of College Football," and "Fourth and Long: The Fight for the Soul of College Football"
The Hovey Lecture is open to the public. A reception hosted by Regent Katherine E. White follows the lecture.
For more information and to RSVP, call 734-998-7666.
I nominate Brian, Blue in South Bend, and Wolverine Devotee to complete this crap within 24 hours. Don't worry boys, its a good time.
Sorry for the terrible sound quality, apparently my mic was turned way up. I'm not redoing it.
The crust and pie combo can be made and refrigerated for up to 24 hours in advance (but don't top the pie with the whipped cream until ready to serve or less than an hour before serving).
- 9 rectangular graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
- 2 (14-ounce each) cans sweetened condensed milk
- 3 large egg yolks
- 3/4 cup plus 2 tablespoons lemon juice (from about 5-6 lemons)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Mix in the sugar and butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before adding ingredients).
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just beginning to brown. Cool the crust completely on wire rack.
- Once the crust is cool, preheat the oven to 375 degrees F.
- Measure out 3 tablespoons of the sweetened condensed milk and set aside in a small container (it will be used later). Whisk the remaining condensed milk with the egg yolks until smooth. Slowly whisk in the lemon juice. Pour the filling into the cooled crust and bake the pie until the edges are just set but the center still jiggles when the pie plate is lightly moved, about 15 minutes.
- Let the pie cool completely on a wire rack and then cover and refrigerate until well-chilled and set, about 3 hours or up to 24 hours.
- When ready to serve, using an electric stand mixer or handheld mixer, whip the cream, reserved condensed milk and vanilla until stiff peaks form. Spread the whipped topping over the pie. At this point, the pie could be chilled for up to an hour (any longer and the whipped cream topping can cause the pie to 'weep' and get liquidy). Cut into slices and serve.