BeerBQ

It’s weird that Purdue has started to embrace over signing. That used to be just a sleazy tactic used by other teams. They even had a name for it…

I can’t believe I lived to see Purdue embrace Creaning. I remember back when it was a dirty thing that only shady coaches would resort to.

I think Painter did a really good job of putting the right pieces around Edey. Next year he will just have the pieces. His best bet would be to plug in another big, but there aren’t many (if any) other bigs as good as Edey.

One of the more entertaining parts of this season has been watching Gregg Doyell turn into a huge Purdue fan and noticing he can’t even cover them without mentioning IU constantly.

If it comes out that Cal is interested in Arkansas tomorrow a lot of UK fans may end up having a total eclipse of the heart.

True, but he didn’t have to say anything. Him being pushed out makes the most sense to me.

I’d agree except for the weird announcement that he wasn’t leaving. I don’t know why he said that if there was even a chance he would leave.

Here is the final product. I do oxtail and tongue the same way most of the time; smoke to get bark and color, braise to get tender, shred and keep on heat to reduce liquid.

I usually get it at farmers markets. I’m pretty sure this batch is from 2 different farms that I got from different markets.

I agree. Most of the fans on message boards are out there with their theories and need to have an ‘inside’ source. For the most part, the fans (including the ones not on the internet) are supportive of the players and program. The alumni base is big and there is always talk about being set after playing for IU. A good example is Leal already working in real estate. If you add in NIL I’m not sure UM (strictly as a program, settle down on coaching, style of play, etc.) I don’t think they have anything better.

This seems like an interesting long term strategy.

Doing some oxtails for the week. I smoked them for about an hour then moved to a pan with some beer, seasoning, and peppers. It is supposed to be based on pepper stout beef.

Sounds like you just made your own tallow. I’ve seen some people buy the special wagyu stuff, but I’m not convinced it makes much of a difference. The long hold is a key that a lot of the big bbq places do. I don’t think the method matters as long as it is held in the 140-160 range.

Ant retweeted this. I don’t know who the guy is so so with the info what you’d like.

Is this at Maryland?