Around the Big Ten

[Mike]

That ain't water. But, yes, we'll use that.

[hack]

Ever been to the Hard Eight, in Stephensville TX? Supposedly one of the best places for Texas BBQ. It was pretty damn good, but nothing that really stands out.

[iam416]

I love brisket, so Texas is good by me for BBQ. Of course, I also love pork, so North Carolina is great, too. I'm not a huge "big sauce" fan. So KC doesn't haven any special appeal, though I've heard it's a great BBQ town nonetheless.

Smoking a pork shoulder, pulling it and dressing it and having several beers along the way is a great Saturday. Well done, Entropy!

[hack]

I agree about sauce. If you're taking hours to cook meat low and slow, it doesn't need sauce.

[iam416]

Well, I'm not "anti-sauce." With brisket, I prefer no sauce. With pulled pork I prefer a light Carolina dressing, either ultra basic Eastern style or a South Carolina mustard-vinegar sauce (which is f'n awesome). I also prefer a vinegar-based slaw with my pulled pork -- throw in some scallions and green apples with the cabbage and it's a perfect cool, crunch compliment that picks up on the vinegar notes in the pork dressing.

I will reiterate, though, if you're going to sauce your pork, a light hand is key. I'm not a fan of seeing it swimming in puddles of sauce. Leave a healthy bowl on the side for those who want more!

[hack]

Prudent.

[Prime2]

Equipment is everything, I just bought my 3rd Big Green Egg, the MiniMaxEgg which will hold a 12 lb turkey, perfect for tailgating, boating etc. These bastards weigh a ton so a caster version is best.

Can't be beaten for grilled steaks, my guests often proclaim "The best steak they have ever eaten!"
I have destroyed every cut of meat imaginable with charcoal briquettes, Mesquite, propane, infrared grill, doesn't matter. Traditional grilling methods dry the meat out, the Egg with high temps, sears the moisture in, no question.

[entropy]

I'm a light sauce guy myself... i also have been moving towards more heat in my sauce too. Not hot, but just a little hint.

[entropy]

I have an egg. Big fan of it. I also have grill, stone pizza oven, a grill/smoker made of iron for tailgating and an open flame pit if I want to go old school. yea.. i like grilling/smoking.

[WM Wolverine]

M all-time records vs opponents:

*Illinois 96 games, 69-23, 2 ties...
*Indiana 63 games, 54-9...
*Iowa 59 games, 41-14, 4...
*Sparty 107 games, 68-34, 5...
*Minnesota 101 games, 73-25, 3...
*Northwestern 73 games, 56-15, 2...
*Notre Dame 42 games, 24-17, 1...
*Ohio 111, 58-47, 6...
*Purdue 58, 44-14, 3...
*Wisconsin 64, 49-14, 1...
*Penn State 18, 11-7...

Mostly interested in this for myself to see the games played vs certain opponents. As I thought, Illini has nearly been an annual game along with Minnesota, Sparty & Ohio...

Iowa, Wisconsin, Indiana, Purdue & Northwestern has regularly rotated off our schedule.

[Prime2]

Sorry WM.

I have an egg. Big fan of it. I also have grill, stone pizza oven, a grill/smoker made of iron for tailgating and an open flame pit if I want to go old school. yea.. i like grilling/smoking.

The Pizza stone kicks ass in my Egg, the hand-made pizzas are out of this world. I suppose, countless BBQ's have well-seasoned the ceramic. I smoke and slow-cook on it too, Boston Butt, 12 hours, I even set the alarm to insure that I have enough charcoal to cook overnight.

If I do any open flame, it is usually beef and it is walking off the grill.

[froot loops]

Those Green Eggs bear a striking resemblance to the Ice Warriors in the Monster of Peledon serial.

[Wild Hoss]

[Dr. Strangelove]

Frank the Tank on Oklahoma's unhappiness

http://frankthetank.me/2015/07/29/big-12-expansion-or-contraction-watch-out-for-oklahoma/

[entropy]

The Medium and growing (formerly Big) Ten

http://m.newsok.com/why-nebraska-never-will-leave-the-big-ten/article/5436874

This is good too. I think the professor has it right


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