Michigan BBQ and Recruiting thoughts

Submitted by Willhouse on July 27th, 2012 at 10:47 AM

I thought I might create a thread where we might consolidate our thoughts/opinions/mindless rants about the big weekend coming up in Ann Arbor. This could potentially be a huge recruiting weekend for Michigan.

A couple talking points:

1. Tremendous recently posted on Facebook that he spoke to Leon McQuay III, who stated this morning that "My coach and dad told me that Michigan said if I didn't commit by this weekend, they wouldn't have a scholarship for me".

2. A friend of mine who is in tune with Clemson recruiting told me this morning that Clemson has "basically given up" on RB Derrick Green. Coupling that with Ohio recently ending their recruitment of Green, and the fact that he is spending three days in Ann Arbor with his family along for the ride - maybe there is something going on behind the scenes.

Or maybe not.

But it's worth watching.


Brown Bear

July 27th, 2012 at 10:50 AM ^

My thoughts on this thread. Good idea.
My rant. This will not work and there will be at least 10 other BBQ at the Big House threads this weekend.


July 27th, 2012 at 6:13 PM ^

Just after reading this, I got a welcome email in my marketing life from someone named "Latrice."  I'm glad it wasn't a phone call, because I never would have been able to explain why I was laughing so hard.  


July 27th, 2012 at 10:51 AM ^

I was actually about to make pretty much this exact thread, but replacing the Green note with a note on Kendall Fuller:

Five-star CB Kendall Fuller : I will be making my college decision sunday at noon live on ESPN3 at

I think this pretty much guarentees that we're out of the race for his services, and he will likely be choosing between VT and Clemson.


July 27th, 2012 at 11:22 AM ^

They will start with a Lobster Bisque and move on to a fresh Greek-style salad with a vinaigrette dressing.  Next will be the main dish of either a honey lime chicken breast with grilled asparagus and mashed potatoes, or a roasted lambs shank with a wild rice and seasoned steamed broccoli (recruits choice).  Finally they finish the meal with either baked alaska or a slice of tiramisu, again recruits choice.




July 27th, 2012 at 12:32 PM ^


  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 jalepnos, seeded and chopped
  • 1 red bell pepper, seeded and very thinly sliced
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 2 cups cream
  • 8 cups grated good quality extra sharp Cheddar (the sharper the better)
  • Salt and pepper
  • 2 tablespoons ancho chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoons dried oregeno
  • Couple shakes of crushed red pepper flakes
  • 2 grilled chicken breasts, diced

My wife will put a little chopped, fresh cilantro on it, but I hate that crap so I won't put it in the soup beforehand.


In a stock pot, melt butter. Add onions and cook until sweated (transparent). Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute until the flour is slightly browning. Slowly whisk in stock and cream.  Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin.   Add the chicken and let soup reduce 10 to 15 minutes over low heat then serve with crushed tortilla chips and more shredded cheese.


It's based off of a Rachel Ray Recipe and I have changed it somewhat. 


BTW - This is what I serve my family.  I will add more heat afterward for my liking


July 27th, 2012 at 2:10 PM ^

It looks really good. But I have to re-consider based on provenance of Rachel Ray. Her recipes are sort of like the celebrity herself--start off looking really good but after a while you realize you could do better and some things are better when they take more than 30 minutes.


July 27th, 2012 at 11:25 AM ^

I will admit, I am a fan of the mustard-based South Carolina sauce.

Applewood? I've been using more of that lately with my smokes; Mesquite i've only been busting out for brisket...it tends to make my ribs and pork butt taste the same.  And it makes the microwave smell like a brush fire after reheating leftovers.

Oak is only for Cabernet's and dry dry Chardonay aging IMHO.