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Topic: The No The Game Week 9? SOC
(Read 6417 times)

bayareabadger · « **Reply #28 on:** December 12, 2020, 10:59:28 AM »

Quote from: 847badgerfan on December 12, 2020, 10:10:16 AM

So the Utah State players voted to not play their game this week, over comments made by the school president on the interim coach's religion and cultural background. He is LDS.

Jeez. School president should be whacked, if true.

Sounds like the players said "why not promote the interim?" and the president got into all that.

Logan isn't super close to the LDS epicenter in Salt Lake, but it ain't far either. That'll get you canned real quick in that state.

(I do feel bad for the CSU kids, losing their last game, but I understand it)

MrNubbz · « **Reply #29 on:** December 12, 2020, 11:02:54 AM »

Quote from: bayareabadger on December 12, 2020, 10:52:13 AM

Opened the day with a 7-mile walk. My shoulder/neck has been off all week. Might sneak in an in-home lift, but we'll see. Think I'll go to a local biscuit place I've not visited in months.

I'm guessing and hour and a half maybe 3/4s.I need to get back to it,haven't ran in ages and all my friends that did had premature ankle/knee/back/joint problems.Thought of cross country skiing but i could end up with the paddles on me,provided i was found

medinabuckeye1 · « **Reply #30 on:** December 12, 2020, 11:04:24 AM »

The original plan for today's menu was to have burgers and try out homemade fries made on a new air fryer.

At this point, given the situation, it might end up being dry cereal even if I do get home.

medinabuckeye1 · « **Reply #31 on:** December 12, 2020, 11:09:23 AM »

@FearlessF :
Was Chip at your tailgate in Lincoln when I visited?

utee94 · « **Reply #32 on:** December 12, 2020, 11:09:40 AM »

Quote from: MrNubbz on December 12, 2020, 10:03:07 AM

Explain something 94,you previously mentioned you still had some of last years eggnog to compare to this years correct?If so how the hell has that not spoiled?

Egg nog keeps fine in the fridge. I never thought about aging it until Alton Brown did a special on it. It mellows out with age, but also loses some of its body. I like it both ways, but when we end up with a little extra at the end of the season, I like to hold onto it so I can do a "vertical" with it the next year.

utee94 · « **Reply #33 on:** December 12, 2020, 11:19:26 AM »

Quote from: medinabuckeye1 on December 12, 2020, 10:30:47 AM

Is this in the recipe thread, particularly the chutney?

Quote from: MrNubbz on December 12, 2020, 10:35:37 AM

Tender loin is something i wouldn't smoke because
A) I'm not very good at the smoker
B)Tenderloin is tasty/tender on its own and the smoke wouldn't enhance it's flavor - to me

The recipe is probably not on the recipe thread. My i s c & aggie wife makes the chutney, I'll have to check with her. She makes it a couple different ways, sometimes she uses cranberries, sometimes peaches, along with the jalapenos. I think she adapted the recipe from one that used mangos, and that would probably be really tasty too.

And bbq-smoked pork tenderloin is wonderful, the smoke definitely enhances the flavor. It's actually my favorite preparation of this protein by FAR.

When I cook it, I dial in the pit at 225, using pecan if I have some, otherwise post oak which I always have around. I slather the outside in yellow mustard and then apply the dry rub liberally. The rub is the same as my pork spare rib rub, which is 1/2 Bolner's Fiesta Pork Rub, and 1/2 Montreal steak seasoning. Smoke at 225 until internal temp reaches ~140, which is somewhere between 1-2 hours typically, obviously depends on the size of the tender.

FearlessF · « **Reply #34 on:** December 12, 2020, 11:22:05 AM »

Quote from: medinabuckeye1 on December 12, 2020, 11:09:23 AM

@FearlessF :
Was Chip at your tailgate in Lincoln when I visited?

yes sir

Brutus Buckeye · « **Reply #35 on:** December 12, 2020, 11:23:33 AM »

I've never tried eggnog. At least not since I was a youngling. I bought some this year, and some brandy to go along with it. But I haven't been brave enough to pull the trigger.

FearlessF · « **Reply #36 on:** December 12, 2020, 11:26:44 AM »

Quote from: utee94 on December 12, 2020, 11:19:26 AM

And bbq-smoked pork tenderloin is wonderful, the smoke definitely enhances the flavor. It's actually my favorite preparation of this protein by FAR.

the guy that runs the golf course does boneless pork loin on the Big Green Egg regularly - at least once a week

easy and VERY good - makes sammiches that are killer at the turn or after your round.

don't need the low and slow to render fat, there's not much. But with a little smoke flavor, it's much better than from an oven or a crockpot

utee94 · « **Reply #37 on:** December 12, 2020, 11:27:47 AM »

Quote from: Brutus Buckeye on December 12, 2020, 11:23:33 AM

I've never tried eggnog. At least not since I was a youngling. I bought some this year, and some brandy to go along with it. But I haven't been brave enough to pull the trigger.

I grew up hating eggnog, all I'd ever had was the storebought kind.

When I started dating my now-wife, her family had a Christmas tradition of homemade eggnog, and despite my protests, she convinced me to try it. Saying the experience was "transformative" probably isn't over-selling it by much. I couldn't believe how delicious and fresh it was. And I'll be clear, her German family insists on making it VERY boozy. The kids are only allowed a tiny taste of this stuff.

The difference between storebought and homemade is like night and day, it's really two entirely different beverages. But there are plenty of people that really like the storebought stuff too. My older brother has always loved it, in fact I'm the only one in my family that didn't like it.

utee94 · « **Reply #38 on:** December 12, 2020, 11:30:40 AM »

Quote from: FearlessF on December 12, 2020, 11:26:44 AM

the guy that runs the golf course does boneless pork loin on the Big Green Egg regularly - at least once a week

easy and VERY good - makes sammiches that are killer at the turn or after your round.

don't need the low and slow to render fat, there's not much. But with a little smoke flavor, it's much better than from an oven or a crockpot

Exactly, it cooks fast and there's no fat to render. I also only cook it to 140, or maybe even 137 or so, with the carryover expected to get it up to 142-145 or so. It stays really juicy that way. As it gets past 150 it dries out really quickly.

I think the FDA even finally lowered their safety recommendation from 160, to 145, if I recall correctly.

FearlessF · « **Reply #39 on:** December 12, 2020, 11:31:42 AM »

found this researching homemade eggnog

sounds interesting

https://thetakeout.com/coquito-offers-comfort-joy-and-every-tiding-in-betwee-1845812952

coquito. described it as Puerto Rican egg nog

FearlessF · « **Reply #40 on:** December 12, 2020, 11:32:53 AM »

Quote from: utee94 on December 12, 2020, 11:30:40 AM

Exactly, it cooks fast and there's no fat to render. I also only cook it to 140, or maybe even 137 or so, with the carryover expected to get it up to 142-145 or so. It stays really juicy that way. As it gets past 150 it dries out really quickly.

I think the FDA even finally lowered their safety recommendation from 160, to 145, if I recall correctly.

Ed Zachery
I'm not a fan of overdone meat of any kind

MrNubbz · « **Reply #41 on:** December 12, 2020, 11:33:26 AM »

Quote from: utee94 on December 12, 2020, 11:09:40 AM

Egg nog keeps fine in the fridge. I never thought about aging it until Alton Brown did a special on it. It mellows out with age, but also loses some of its body. I like it both ways, but when we end up with a little extra at the end of the season, I like to hold onto it so I can do a "vertical" with it the next year.

Eggs go bad,so why not Eggnog unless it's frozen(just curious) and what's "vertical"?The opposite of Fearless at a Sharkwater TailGate?

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Topic: The No The Game Week 9? SOC

bayareabadger

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MrNubbz

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medinabuckeye1

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medinabuckeye1

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utee94

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utee94

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FearlessF

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Brutus Buckeye

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FearlessF

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utee94

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utee94

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FearlessF

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FearlessF

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MrNubbz

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