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Not OT -- grillin' brisket

gatorowl

Well-Known Member
Gold Member
Aug 30, 2006
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Sam Neumann's story mentions that potential recruit Ikenna Ugbaja and our DL coach Walter Stewart discussed brisket.

They got me to thinking about the preparation of this beloved main course, in addition to thinking it would be pleasing if the young man chooses to play for Temple. The key to brisket is pretty basic but must be carried out with exquisite devotion and unwavering attention -- blast the brisket with heat just so long before slow cooking over many hours.

Some say the rub is nonessential, but I'll pick a bone with that contention. I make an exotic rub that adds to the meat. It's the sauce that is not so important, you can and probably should forego it or if used an off the shelf will do.

Q is an answer to the pandemic, too, for it is summer and it's easy to social distance outside, masks are not really necessary in the open air, and there is a ready made excuse to drink beer. The long time cooking gives time to get to know people, for example, I'd ask how a recruit from Massachusetts and coach from Ohio know so much about Q.

Or is this post a clue one has too much time in lockdown and quarantine?

GO Owls
 
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