Michigan BBQ and Recruiting thoughts
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.
Probably unrelated
Five-star CB Kendall Fuller @KENyoufeelmee: I will be making my college decision sunday at noon live on ESPN3 at #GridironKings
Dammit, you beat me to it. There's almost no way that Fuller ends up in Ann Arbor(he's been saying that Clemson and VT are his top schools for a few months now), so I'm pulling for Virginia Tech over Clemson.
You're probably right, however, Fuller is on the same team as Shane and Treadwell @ Gridiron Kings, and you never know...
(Actually, I am hopin' for a finish of Treadwell and Green, and if it works out McQuay.)
And my bet is that you will comment on every single one of them...
And my bet is that BILGIN will call him a "sheep" after every single comment.
Only his friends call him Turd.
I just wanted to type "his friends call him Turd."
Dammit, stop making fun of me!! I thought we had to use our birth names when we signed up for MGoBlog accounts. Otherwise, I never would have chosen this.
My mom used to work at MSU in the admin office. I'll never forget the day she came home from work and told us about the student named Latrina.
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.
It that because his friends know him best?
/s
Because I've always thought we need to talk more PSU and less Michigan recruiting.
probably won't bother you though. Baaaaaaaaaah
I was actually about to make pretty much this exact thread, but replacing the Green note with a note on Kendall Fuller:
Steve Wiltfong @SWiltfong247
Five-star CB Kendall Fuller@KENyoufeelmee: I will be making my college decision sunday at noon live on ESPN3 at#GridironKings
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.
Obviously you can't pass on 5 star talent, but we really don't need another CB. Priority 1 - Treadwell, Priority 2 - Green.
mmm I wonder what they will be eating at the BBQ.
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.
I don't think so, my friend. The official soup of Michigan Football is clam chowder. No other soup will be consumed.
Clam chowda is behind lobster bisque in my book, both being behind the one and only French Onion Soup.
French Onion is the best, but Lobster Bisque is just behind my Cheesey Chicken and Tortilla Soup made extra spicy.
Like the concept though
- 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
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.
Abd that's why I changed it. She calls for less cheese, less jalepeno, and no chicken. She also puts salsa and sour cream in it.
I may have to bust out the defibrillator. I am sure the "lite" version would taste like shit though.
tortilla soup from le dog
Mmmmmm... Now you have me thinkin' about Schuler's onion soup. Which is bad; as it's way before lunch out here on the west coast, and even worse, miles and miles away from Schuler's. 8(
Granville in Burbank is a great lunch place - and I recently had their lobster bisque and it was great.
Best French onion soup I've had in LA is Flemings. It's almost a meal itself.
Thanks, will try it next time down, should be in San Clemente for a couple weeks next month. The cioppino up here is good but anything “deli-ish” suffers from the wholesome, granola crowd here.
Isn't flemings a chain? Is that flemings steakhouse? They have one in Birmingham here.
I may have to throw some ribs on the BGE in solidarity.
Eggsquisite.
Who cares about the recruits? I'd rather speculate on the amount of food eaten at the event.
He looks sad.
Also, I would like to know if it is Kansas City/Memphis style BBQ or is it North Carolina BBQ?
North? How about South?
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.
Sweatmans for the win