this guy evidently hired to work for AD
OT or Not - Michigan has inspired my drinking on a Sunday.
What are you drinking?
I got a bottle of Clown Shoes Ride the Lion that I'm about to go in on... What are you guys using to pretend this Hoke situation/coaching tenure never happened?
The Onion takes a swipe at MSU in its article/infographic, "Public vs. Private Universities."
"MSU was good enough for your father, it'll be good enough for you."
Great profile on Derek Jeter.....you'll like one picture in particular.
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?