The meaty part of the schedule; this game epic in its repercussions. A win puts Michigan a half game up on Nebraska. Couple that with a PSU win over Minny and it gives us the tie-breaker against the Gophers. A loss eliminates Michigan from a BIG title opportunity and a major bowl birth. Either way, after today we will know if there's sizzle or just smoke. Dammit, now I feel the urge to BBQ. Go PSU. GO BLUE! Thoughts and predictions?
What's at Steak in Today's Game?
Porterhouse and a couple of T-bones. I know a good butcher.
I will bet that a steak is at stake for the players this game
Filet mignon I hope
Filet is steak for old people. Soft and flavorless.
Ribeye is the steak of choice if you want a thick cut flavorful steak. Skirt is the best if you want flavor above all.
Flavorless?! Meat blasphemey...
I prefer the consistency and flavor to that of ribeye
Agreed. Ribeye is the way to go, hands down. Bone-in if possible. If I'm picking, my preference would be ribeye, NY, then a filet (not counting a steak with multiple cuts like a porterhouse).
You got something against old? I like filets but my dad only likes whipped cream anymore.
It's all in how you prepare it, junior. Also, remember that all senses dull as you age (particularly true for hearing if you were stoned in the 5th row of the 1977 Flint IMA Rush show and other such endeavors), so we want highly flavorful stuff so we can, you know, taste it.
I can get a good look at a T-Bone by sticking my head up a bull's ass but I would rather take my butchers word for it.
No, its gotta be your bull
Ribeye wrapped with bacon.
Baked potato and sour cream with bacon bits an creamed spinach. Looks like steak for lunch today
so I'd say the steaks are... pretty high.
Michigan isn't going to the B10 title game. This is not a Rose Bowl season. That possibility ended in OT against Penn State. And frankly... it's for the best. Do you really, really want to see this team go up against Stanford or Oregon? You really don't want to see that. You don't want the rest of the country seeing it, either.
Yes, I do. I love roasted Duck. Smoked squab is delicious too.
(Continuing the epic punning)
Throw some Corn(husker) on the BBQ while you're at it.
Serious question here: Is prime rib considered steak? It sure looks and tastes like steak to me, but lots of menu seem to try pretty hard to separate the two. I just don't get it....
I consider it steak-like, although not literally steak. Kind of how a tomato is considered a vegetable, even though not literally a vegetable.
If cut as a steak (about 1"1/2 thick) and grilled, it is my favorite cut of steak.
If cooked as whole rib section, it is a roast.
Ok, this I think helps me understand now. If cut like a steak pre-cook and then broiled or grilled as such, it's a steak. But if cut post-cook (which is almost always a roast for prime rib), it's not. Now that makes absolute sense, unless I'm still missing something.
Same cut as a ribeye or rib steak, just oven roasted...
I think of steak as a cut of meat you grill. You don't grill prime rib if you want it to be good.
I've never seen it cooked like a steak. It's typically cooked as a very big piece of meat, bigger than you'd ever see if you're cooking a roast for your family. I agree that it's a great substitute for steak, but I'd call it a substitute, not a version of steak.
for a friend's birthday celebration. SOOO GOOD. The final bill was $350 for the 4 of us, and that was without any of us drinking alcohol. Expensive, but was worth it.
This really is a great question as the best steak I ever had was in Nebraska (75 ounce porter house). YUMMMM.... just thinking about it.
What was the question again?
Did you eat it all?
Thought is - Gophers win!
One minor grammatical error and this turns into something that isn't inteded but I'd cheating myself if I didn't participate...a nice 8 oz. beef tenderloin sounds about delicious; this post may have taken care of lunch decisions.
You Sir, are misteaken.
I really hope we don't end up eating tube steak today.
Was that some sort of reference to a meat whistle?
Mmmm rib eye steak. Mmmm steak
Thai isn't even optimism, it is denial. We are heading to Florida again 1 Jan 2014. No matter what happens, even a 10-2 finish, we are heading to Florida.
what's it like knowing the future? I bet it comes in handy. Are you rich? Are you on a boat? You should be. +1
With a Gardner salad and a Gallon of A2 Steak Sauce.
Upsetting Ohio's chance to get slobber knockered by Bama would be delicious.
I no longer have a beef with the thread title.
I have no bone to pick with you either.
I love how everyone is talking meat and not football.
They will be raw, poor texture, and soft.
I'd like to see the d strip the ball a few times and let's make sure our rb's are flanked by some blockers.
I hope the running backs make some nice cuts, personally
Made T-bones last night for dinner. Got them at Sparrow in Kerrytown...good meat market as I suspect local folks know. Salt and pepper and pan fried with butter, followed by some time in the oven.
This is one of the more meaty threads we have had in a while.
Got some ribs that'll be ready for gametime.
...at this point, and if we lose today, we're more like "Finely Textured Beef." Better known as Pink Slime.
Let's quit fooling a Round. There's not mushroom for error in this game. Nebraska won't have Martinis and Michigan will need Gardner to bacon shake to be cooking on offense. If we lose, things may very well broil over and the staff and players grilled by the press.
If one is going to get grilled by the press, hopefully they recommend a low flame with a nice, even heat and perhaps they are kind and throw some asparagus on there as well. You would hope they would allow the staff some time to marinate in the outcome of the game.
My wife says I shouldn't do it in public though. Despairagus is a dish best served cold.
tie-breakers with Minnesota.
I've always been partial to eating a little skirt myself.
I'm assuming a filet, medium rare, sweet potato casserole and of course, some bearnaise sauce.
that this is the best thread I have ever read on here....and I've read this blog for a long time!
I hope you enjoy and contribute to our mutual addiction. This however, is the greatest meat thread to ever grace this site IMO.
Unfrozen Caveman Linebacker Recruiting
With apologies to Black Heart Gold Pants. And all of you.
This space has remarked on how deeply uncomfortable linebackers coach Mark Smith appears in all photos before. In this he is the opposite of Tim Hardaway's photogenic appeal.
This here is a Mark Smith keeper from Michigan's latest trip to Colerain:
Unfrozen Caveman Position Coach is confused and frightened by this camera business
Colerain is LB commit Joe Bolden's school, FWIW. I like to think his recruitment went like this:
Ladies and gentlemen of the Bolden family, I'm just a caveman. I don't know much about this modern world of yours, but I do know how to hunt and eat wild game. As your position coach I will teach you to hunt and eat the king of game: man. Did you know man is the sweetest of all mea—
Well… what Mark's trying to say is that Michigan's unmatched tradition and the superior technique coaching you will receive make Ann Arbor the best place for you. He is not talking about killing and eating your opposition, except—and I want to make this explicitly clear—in a metaphorical sense.
I am 100% sincere about eating the still-beating hearts of opposing running backs.
[two hours later, just outside of Dayton.]