The B12 (XII) Forum, home of the 'Front Porch, y'all' at College Football Fan Site, CFB51!!!

The large cranial capacity is one example and would simply be a very large CC today, not outside the modern range, apparently.  A more possible idea is our brains have become more efficient of course.

Tramel's ScissorTales . . .
Berry Tramel
Oklahoman
April 1, 2023

. . .

Frank Solich finally relents

Frank Solich occasionally has returned to Nebraska over the years.

The now-retired football coach routinely made it back to Lincoln to see his daughter and her family. He would have breakfast or lunch with Tom Osborne, his old boss who a quarter century ago set up Solich as the Cornhusker head coach.

One year in Omaha, Solich even accepted the Tom Osborne Legacy Award at the Outland Trophy Dinner. 

Solich even dropped by Memorial Stadium one time, he told the Omaha World-Herald's Tom Shatel, for some unofficial reason.

But in the 20 years since Nebraska fired Solich, no official connection between Solich and the Huskers has occurred.

He was a Bob Devaney fullback in the 1960s, an Osborne assistant coach in the glory days of 1979-97, then the NU head coach with a robust .753 winning percentage. That sounds like the résumé of an all-time Husker.

But Solich is a proud man, and he was a busy man, coaching the Ohio Bobcats for 16 seasons, 2005-20.

And Solich rebuffed every Nebraska olive branch.

Until now. Solich has agreed to attend the Nebraska spring game on April 22, when his alma mater will honor him.

Husker athletic director Trev Alberts said he’s been recruiting Solich’s return for years, and it’s finally going to happen.

Solich said he isn’t bitter about being fired 20 years ago, a dubious decision that sent Nebraska spiraling into two decades of mostly-mediocre football. 

But that’s not likely the truth. Solich likely was angry, then bitter.

And that needed to pass. Tradition-rich football cultures love to embrace their history. Nebraskans long have needed to hail Solich, much more than Solich needed to hear their cheers.

I don’t know if then-Nebraska AD Steve Pederson made a mistake in firing Solich. The rear-view mirror suggests yes. Major mistake. It wasn’t so apparent in 2003. Nebraska had slipped, to records of 7-7 and 9-3, in the two years after playing for the 2001 national championship.

Of course, firing Solich only expedited the slide. You know the rest of Nebraska history. Bill Callahan went 27-22, Bo Pelini a more-than-respectable 67-27, Mike Riley 19-19 and favorite son Scott Frost a disastrous 16-31.

Now Matt Rhule is the new Nebraska boss, and he’s a heck of a coach. If Rhule fails, maybe the Cornhuskers never will come back.

But that’s what we said of Frost. There’s always hope.

And there’s always longing to remember the good days. The Nebraska hatchet-burying is medicinal for places like OU, which has its share of disconnect.

Josh Heupel is an all-time Sooner hero, and he’s found favor as the coach at Tennessee. But he’s been estranged since Bob Stoops fired Heupel as offensive coordinator after the 2014 season.

If Solich can come back to Memorial Stadium, Heupel can come back to Owen Field, for something more than a Sooner-Volunteer football game.

OU and Nebraska long have been bosom competitors. For decades, they pushed each other. Complemented each other. Taught each other.

They’re teaching still. . . .

Tramel's ScissorTales . . .
Berry Tramel
Oklahoman
April 1, 2023

. . .

Frank Solich finally relents

Frank Solich occasionally has returned to Nebraska over the years.

Husker athletic director Trev Alberts said he’s been recruiting Solich’s return for years, and it’s finally going to happen.

They’re teaching still. . . .

Frank has earned a Fall Gameday experience as well as a Spring game tribute
ya gotta start somewhere

He didn't do the 3-2-1 method.  He did the 3-2-0 method.  It's not the same thing at all.  The last "hour" back on the smoke unwrapped, is what firms the ribs back up.  That's the entire point of the "-1" portion of 3-2-1.

He also cooked at 250 rather than 225 which makes a difference on a thin cut of meat like pork spares.

He also cooked to temperature instead of cooking to feel, even after pointing out that no two pigs are the same, so why does he then conclude that cooking to temperature is the right approach?  He came to the exact wrong conclusion based on his assertions.  The reason you have to cook to feel rather than temperature, is BECAUSE no two pigs are the same.  And the temperature and time will vary, because the key to good BBQ isn't actually the lean meat and it isn't the fat, it's the amount of connective tissue and how it breaks down from collagen into gelatin. 

And finally, he also sauced the racks during the cook, which is an absolute no-go for me-- I'm dry rub only, all the way.  But that's a matter of personal taste and not cooking method, so it doesn't affect the comparison.  I'm just pointing out that he actually ruined TWO racks of ribs and not just one.

I figured you'd have different ideas.

Maybe you could do a barbecue channel some day. After retiring from your day job.

With special episodes dedicated to subjects like the making of enchilada gravy.

yup, never been a big fan of "fall off the bone"

yes, it can be tender, but it's also gonna be over done

It's fine for crockpot techniques and such, where there's plenty of moisture and it doesn't dry out and get hard