Shift

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  1. Development is key. No matter how talented a high school kid is, some skills will need to be honed to be competitive at the D1 level. Thus far, there is little to no evidence that Gus can do it.
  2. Late round pick. 2-3 years as 2nd or 3rd string and outta the league.
  3. The signs have been there for a L-O-N-G time. Some saw it, most didn't (or refused to admit it) but I am not the least bit surprised at how things have turned out (and how they are going to ultimately end).
  4. Yup. Hoping for the best but this is my worst fear, atm.
  5. +1 And, you can add, "The refs screwed us !!!!!!" to the list of BS excuses.......so sick of hearing that crap. As has been pointed out, other teams overcome youth problems, depth issues, talent deficiencies and bad calls and they rarely ever have the need "to turn things around".
  6. Wow. Professionalism just left the building. In more ways than one.....
  7. Hard to believe. AD will have some egg on his face and some explaining to do if true.
  8. Meh, if we cover the spread, it really doesn't mean anything.
  9. Leon Hutcheson - Did Gus say Theyre probably gonna fire....mp4
  10. I have nothing to say that hasn't already been said so...........I will just post a random BBQ rib recipe: Ingredients Needed 6 lbs baby back pork ribs (2 racks minimum) Mop Sauce 3 tbsp butter 1 cup apple cider 3 tbsp soy sauce 1 tsp hot sauce (I use Tabasco) Dry Rub 2 tbsp kosher salt 2 tbsp brown sugar 2 tbsp black pepper 2 tbsp smoked paprika 2 tsp onion powder 2 tsp garlic powder 2 tsp dry mustard 1 tsp ground celery salt 1 tsp red chili flakes Instructions To make the rub: mix the salt, brown sugar, pepper, paprika, onion and garlic powders, dry mustard, celery salt and red pepper flakes in a small bowl and mix with a small whisk or your gloved fingers to break up any lumps. Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off and discard the membrane. Wear latex gloves (optional) and sprinkle dry rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them for 2 hours minimum or best overnight. For the mop sauce melt the butter in a small saucepan over medium heat. Stir in the cider, soy sauce and hot sauce. Keep warm until ready to use. For the Grill: For Low and Slow: Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 1). Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 30 minutes. Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs for about 3 1/2 to 4 1/2 hours brushing with mop sauce every 15 minutes. You want the ribs to have an internal temperature of 145°F. In last 30 minutes brush with your favorite BBQ sauce several times, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side. Remove from the grill and let the ribs rest for 5-10 minutes, then cut the ribs. If short on time: Preheat gas grill or smoker to 325°F. Add smoker chips per manufacturer's instructions if using. Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 45 minutes. Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs 45 minutes to 1 hour longer until well browned and tender (feel free to mop every 15 minutes). At this point they should be tender enough to pull apart with your fingers after 1 1/2 hours total cook time. You want the ribs to have an internal temperature of 145°F. In last 30 minutes brush with your favorite BBQ sauce several times, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side. Remove from the grill and let the ribs rest for 5-10 minutes, then cut the ribs. For the Smoker: Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Brush the ribs with the mop sauce after an hour, then mop the ribs again once every hour until cooked tender. You want the ribs to have an internal temperature of 145°F. In last 30 minutes brush with your favorite BBQ sauce several times, or not, and smoke the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side. Remove from the smoker and let the ribs rest for 5-10 minutes, then cut the ribs. For the Oven: Preheat oven to 325°F. Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray. Cook the ribs for 45 minutes. Brush with mop sauce, turn and brush again. Continue cooking the ribs 45 minutes to 1 hour until well browned and tender (feel free to mop every 15 minutes). Turn and mop again. Continue cooking, bone side down, another 30 minutes. 1 1/2 to 2 hours total cook time. You want the ribs to have an internal temperature of 145°F. In last 30 minutes brush with your favorite BBQ sauce several times, or not, and cook the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side. Remove from the oven and let the ribs rest for a 5-10 minutes, then cut the ribs. Notes Grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups. Nutritional Facts: Amount Per Serving Calories 820 Calories from Fat 459 % Daily Value* Total Fat 51g 78% Saturated Fat 12g 60% Cholesterol 294mg 98% Sodium 1292mg 54% Potassium 1354mg 39% Total Carbohydrates 12g 4% Dietary Fiber 1g 4% Sugars 8g Protein 74g 148% Vitamin A 29.3% Vitamin C 0.4% Calcium 11.1% Iron 24.3%
  11. Meh, just average food, IMO. But, if Taziki's was an option, now you got ya' something!!