Chili recipes

[T. Drew Childers]

I'm at my mom's for the holidays and she's got a 2+lb frozen blob of ground beef in her freezer. I thought a good use for the ground beef would be to make chili.  She also has a crockpot and I've never used one for chili so i thought I would give crock pot chili a try.

Therefore, I'm soliciting chili recipes from all of you able gourmands, preferably recipes for a crockpot.  

Cheers,

DrewC

[sgmcl...@comcast.net]

I am of the opinion that RAW hamburger must be browned before putting into a crockpot.  The temperature is just way tooooo low for raw, much less frozen, hamburger.  Can't imagine what all of the guys on here would say  but I imagine there are lots of reasons to NOT put frozen/raw hamburger in a crockpot.

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[Stan Marks]

Drew,

Do you not have a favorite chili recipe of your own that you could use? If you're dead-set on using a crockpot, I would say to sauté your beef, onions, etc., in a skillet or stockpot, drain off excess fat, then combine whatever ingredients remain in your recipe, mix thoroughly, and finish in the crockpot.

If you still need a chili recipe, I can give you mine, and I'm sure that there are others on this list who also have excellent recipes. (…probably even better than mine! ;)

As an aside, we use a stand-alone slow-cooker, instead of a typical "crockpot", per se. It looks like a hot plate, but it has two controls – one to set the temp, and the other to set the time. It is designed to take up to an 8-qt pot, but I've also used it with a 12-qt pot. The neat thing about it is that you can brown the beef on the stove-top and then transfer the pot to the slow-cooker base, and you only have one piece of cookware to clean, when it's all done. The base can be used with a multitude of pots and pans (the one in the photo is a 5.5-qt), and it takes up less room in storage.

Stan

[he...@bacarisse.net]

A very quick agreement concerning browning the meat FIRST - ALWAYS!!!!

Then you can start your favorite chili ingredients for a slow marinating of flavors.

I would take my onions and, in the same browning skillet (after draining the grease juices from the ground meat saving about 2 tables spoons) slice, chop to your favorite size, sweat them to a tender stage. you can add about 2 tablespoons of real butter first and let it just start to brown.

Also chile peppers or chile powders. HOT, Tame or mild?
Do you want to sweat the peppers in the same skillet with or after the onions.

Now it depends on how primitive or basic or traditional you want you chili to be.
Beans or NO Beans.
Large or small tomato pieces, (Canned or Fresh).

I will find some of our family and my favorite recipes.
There are some Chile Contest competitors on this exclusive membership roster.
I am sure they will share some of their secrets with you. (Quickly).

Happy holidays and Merry Christmas,

Henry Bacarisse - "Comments from a Pilgrim in the QUE"
Please visit: http://mydatastor.com/
If you need some inspiration, you might look here:
http://maplewood-church-of-christ.org/  -  http://gbntv.org/ 

[Bill Martin]

On Dec 20, 2009, at 12:04 PM, Stan Marks wrote:

we use a stand-alone slow-cooker, instead of a typical "crockpot", per se. It looks like a hot plate, but it has two controls – one to set the temp, and the other to set the time. It is designed to take up to an 8-qt pot, but I've also used it with a 12-qt pot. The neat thing about it is that you can brown the beef on the stove-top and then transfer the pot to the slow-cooker base, and you only have one piece of cookware to clean, when it's all done. The base can be used with a multitude of pots and pans

OK…. where'd you find that thing??

Bill

Abundant dulcibus vitiis.

Nobody's perfect.

[Stan Marks]

After I retired from teaching, I spent last fall selling cookware for American Cookware, Inc., out of Birmingham, AL. This was one of the items that they sold. It's called the UltraBase, and it's made by a Florida company. (Can't remember the name of it.)

Stan

[Bill Martin]

On Dec 20, 2009, at 4:07 PM, Stan Marks wrote:

After I retired from teaching, I spent last fall selling cookware for American Cookware, Inc., out of Birmingham, AL. This was one of the items that they sold. It's called the UltraBase, and it's made by a Florida company. (Can't remember the name of it.)

Stan

I'll do a search.  I like that whole idea!

Bill

Dyslexic, Agnostic, Insomniac...

              Lying awake at night, wondering if there is a Dog.

[Stan Marks]

On Dec 20, 2009, at 5:00 PM, Bill Martin wrote:

On Dec 20, 2009, at 4:07 PM, Stan Marks wrote:

After I retired from teaching, I spent last fall selling cookware for American Cookware, Inc., out of Birmingham, AL. This was one of the items that they sold. It's called the UltraBase, and it's made by a Florida company. (Can't remember the name of it.)

Stan

I'll do a search.  I like that whole idea!

I don't work for ACI, anymore, but if you really want one, I think I can still get them. They do come with a 5-yr warranty. They are sold by a company called Carico International, out of Florida. If you're familiar with waterless-greaseless stainless steel cookware, such as SaladMaster or TowneCraft, Carico sells a line of similar stuff. Very nice, but very pricey! This slow-cooker typically retails for around $150, but I may be able to get it for you for around $100, if you're interested.

Stan

[will syrup]

oven set at 200-210 degrees and a covered dutch oven will also work quite well

Will

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[he...@bacarisse.net]

Here is a recipe that will stand on it's own reputation and taste:
(I would have no problem with the ground meat as a substitute for cubed "anything"; but I did not enter this event.)

1997 Terlingua International Chili Championship Winner
 

  Amount  Measure  Ingredient -- Preparation Method
    --------  ------------  --------------------------------
  2 1/2         pounds  mock tender -- cubed,
  1                can  Swanson Beef Broth
  1                can  Hunts Tomato Sauce -- (8 oz)
                        Dump 1
  1               tbsp  - Beef Bouillon Crystals
  1                tsp  - Chicken Bouillon Crystals
  1                tsp  - Cayenne Pepper
  1               tbsp  - Granulated Onion
  2               tbsp  - Paprika
  1               tbsp  - Fort Worth Light Chili Powder
     1/2           tsp  - Jalapeno Powder
     1/2           tsp  - Salt
                        Dump 2
  2               tbsp  - Gephardt’s Chili Powder
  2               tbsp  - Fort Worth Light Chili Powder
  2               tbsp  - R.T. Chili Powder
     1/2           tsp  - White Pepper
  1               tbsp  - Cumin
  1               tbsp  - Powdered Garlic

Brown meat and then drain.

 Simmer meat in Swanson Beef Broth and Hunts Tomato Sauce for 40 minutes.

Now add your first dump

Cook until meat is tender.

One half hour before turn in add second dump

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

Henry Bacarisse - "Comments from a Pilgrim in the QUE"
Please visit: http://mydatastor.com/
If you need some inspiration, you might look here:
http://maplewood-church-of-christ.org/  -  http://gbntv.org/ 

[John Douglas]

  "Nevada Annie's Chili"

1 large onion, chopped

1 whole pod of garlic cloves, rough chopped

2-6 Tbs of roasted granulated garlic, reg will work

1 lb. coarse ground chili meat

1 lb. of hot sausage in a tube

2-6 Tbs of minced onion

2-4 Tbs. Ground up Dry Ancho Chili's

3 Tsp. Cayenne

2-6 Tbs Red pepper flakes

2-4 Tsp. cumin

1-2 Tsp sugar

1 tsp. Lawry's seasoned salt or to taste

1 12-ounce beer

1 can Del Monte Mexican style stewed tomatoes

1 8-ounce can of tomato sauce

1 can Ortega diced green chiles

2 bay leaves

I brown the meat in two batches in a little olive oil.  If desired, use a
large spoon and drain off the fat by tipping the pan several times during
the browning process.
I then sauté/sweat the onions with some olive oil and add the garlic and
browned meat just before the
onions are translucent. At this time I add the rest of the dry ingredients.
I only add about 2 Tbs of chile powder at this time, After it has cooked for
an hour or so, if needed, I will add more Chili powder.
 I mix all of these ingredients very well and then let the flavors marry for
about an hour. Next add the remaining ingredients and simmer over low heat
for several hours.
Let the chili cook/simmer for about three hours, take off of the heat and
let cool and then into the refrigerator overnight.
When reheating the next day, I separate the chili into two equal batches and
for those that like heat I add 1-2 chopped chilpotle peppers in Adobe sauce.

John

----- Original Message -----

From: Stan Marks

To: smoker...@googlegroups.com

Sent: Sunday, December 20, 2009 12:04 PM

Subject: Re: [BBQ] Chili recipes

Drew,

Do you not have a favorite chili recipe of your own that you could use? If you're dead-set on using a crockpot, I would say to saut頹our beef, onions, etc., in a skillet or stockpot, drain off excess fat, then combine whatever ingredients remain in your recipe, mix thoroughly, and finish in the crockpot.

If you still need a chili recipe, I can give you mine, and I'm sure that there are others on this list who also have excellent recipes. (?probably even better than mine! ;)

As an aside, we use a stand-alone slow-cooker, instead of a typical "crockpot", per se. It looks like a hot plate, but it has two controls ? one to set the temp, and the other to set the time. It is designed to take up to an 8-qt pot, but I've also used it with a 12-qt pot. The neat thing about it is that you can brown the beef on the stove-top and then transfer the pot to the slow-cooker base, and you only have one piece of cookware to clean, when it's all done. The base can be used with a multitude of pots and pans (the one in the photo is a 5.5-qt), and it takes up less room in storage.

Stan

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On Dec 19, 2009, at 9:44 PM, T. Drew Childers wrote:

---

[Harry Jones]

Henry,

What is the R.T. Chili Powder in Dump 2?

Harry

----- Original Message -----
From: <he...@bacarisse.net>
To: <smoker...@googlegroups.com>
Sent: Monday, December 21, 2009 8:21 AM
Subject: Re: [BBQ] Chili recipes - Follow-up

> Here is a recipe that will stand on it's own reputation and taste:
> (I would have no problem with the ground meat as a substitute for cubed
> "anything"; but I did not enter this event.)
>
>

> *_1997 Terlingua International Chili Championship Winner
> _*
>
> * Amount Measure Ingredient -- Preparation Method*

> -------- ------------ --------------------------------
> 2 1/2 pounds mock tender -- cubed,
> 1 can Swanson Beef Broth
> 1 can Hunts Tomato Sauce -- (8 oz)

> *_Dump 1_*

> 1 tbsp - Beef Bouillon Crystals
> 1 tsp - Chicken Bouillon Crystals
> 1 tsp - Cayenne Pepper
> 1 tbsp - Granulated Onion
> 2 tbsp - Paprika
> 1 tbsp - Fort Worth Light Chili Powder
> 1/2 tsp - Jalapeno Powder
> 1/2 tsp - Salt

> *_Dump 2_*

[he...@bacarisse.net]

R.T. Original (214-D) Chili Pepper (also called Texas Red Chili Pepper by Gunpowder Foods)
 "a popular ingredient with world class competition chili cooks."

Henry Bacarisse - "Comments from a Pilgrim in the QUE"
Please visit: http://mydatastor.com/
If you need some inspiration, you might look here:
http://maplewood-church-of-christ.org/  -  http://gbntv.org/ 

[Harry Jones]

Thanks

Harry

> /R.T./ Original (214-D) /Chili/ Pepper (also called Texas
> Red /Chili/ Pepper by Gunpowder Foods)
> "a popular ingredient with world class competition /chili/ cooks."

[Xtremely Fast]

Subject: Re: [BBQ] Chili recipes - Follow-up

R.T. Original (214-D) Chili Pepper (also called Texas Red Chili Pepper by Gunpowder Foods)

 "a popular ingredient with world class competition chili cooks." ===============================

Where do you order it from????

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Database version: 6.13960
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[T. Drew Childers]

Bill,

I'm at my mom's in Alabama for the holidays, if for some reason you can't find this on the internet I can try getting one from American Cookware in Birmingham and shipping it to you.

DrewC

---

From: Bill Martin <bma...@island-styles.com>
To: smoker...@googlegroups.com
Sent: Sun, December 20, 2009 5:00:21 PM

Subject: Re: [BBQ] Chili recipes

[T. Drew Childers]

Thanks Henry, looks great but not sure if I can find several the ingredients here.  

Drew

---

From: "he...@bacarisse.net" <he...@bacarisse.net>
To: smoker...@googlegroups.com
Sent: Mon, December 21, 2009 8:21:04 AM
Subject: Re: [BBQ] Chili recipes - Follow-up

Visit The Smoke Ring website http://www.thesmokering.com/

Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

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[T. Drew Childers]

Thanks Henry, very useful info and I always brown ground beef.  

DrewC

---

From: "he...@bacarisse.net" <he...@bacarisse.net>
To: smoker...@googlegroups.com

Sent: Sun, December 20, 2009 3:05:14 PM

Subject: Re: [BBQ] Chili recipes

Visit The Smoke Ring website http://www.thesmokering.com/

Wanna talk trash instead of barbecue? Go to the Backporch
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[T. Drew Childers]

Thanks Stan.  I was mainly looking at using the crockpot because I'm at my mom's, she has one and I've never played with it before.  

DrewC

---

From: Stan Marks <swm...@yahoo.com>
To: smoker...@googlegroups.com
Sent: Sun, December 20, 2009 12:04:08 PM

Subject: Re: [BBQ] Chili recipes

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On Dec 19, 2009, at 9:44 PM, T. Drew Childers wrote:

[T. Drew Childers]

Thanks, I'm of the same opinion.

DrewC

---

From: "sgmcl...@comcast.net" <sgmcl...@comcast.net>
To: smoker...@googlegroups.com
Sent: Sun, December 20, 2009 11:01:22 AM

Subject: Re: [BBQ] Chili recipes

Visit The Smoke Ring website http://www.thesmokering.com/

Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[Bill Martin]

Thanks, Drew.  I appreciate it, BUT!!!  I gotta recover from the Holiday Spending orgasm first.

Can't find anyone online selling these things.

Bill

On Dec 21, 2009, at 10:03 AM, T. Drew Childers wrote:

Bill,

I'm at my mom's in Alabama for the holidays, if for some reason you can't find this on the internet I can try getting one from American Cookware in Birmingham and shipping it to you.

DrewC

---

From: Bill Martin <bma...@island-styles.com>
To: smoker...@googlegroups.com
Sent: Sun, December 20, 2009 5:00:21 PM
Subject: Re: [BBQ] Chili recipes

On Dec 20, 2009, at 4:07 PM, Stan Marks wrote:

After I retired from teaching, I spent last fall selling cookware for American Cookware, Inc., out of Birmingham, AL. This was one of the items that they sold. It's called the UltraBase, and it's made by a Florida company. (Can't remember the name of it.)

Stan

I'll do a search.  I like that whole idea!

Bill

They say that man is the most intelligent being in the Universe.

Now, who told them that???

....Mark Twain

[Stan Marks]

On Dec 21, 2009, at 12:37 PM, Bill Martin wrote:

> Thanks, Drew. I appreciate it, BUT!!! I gotta recover from the
> Holiday Spending orgasm first.
>
> Can't find anyone online selling these things.

Yeah, it's a very "exclusive" product!

[T. Drew Childers]

Bill,

OK, I'm in Bama until Jan 5, so feel free to let me know later if you change your mind.  From here I'm headed to Pasadena for the BCS National Championship game then back to Hong Kong.

DrewC

---

From: Bill Martin <bma...@island-styles.com>
To: smoker...@googlegroups.com

Sent: Mon, December 21, 2009 12:37:08 PM

Subject: Re: [BBQ] Chili recipes

Thanks, Drew.  I appreciate it, BUT!!!  I gotta recover from the Holiday Spending orgasm first.

Can't find anyone online selling these things.

Bill

On Dec 21, 2009, at 10:03 AM, T. Drew Childers wrote:

Bill,

I'm at my mom's in Alabama for the holidays, if for some reason you can't find this on the internet I can try getting one from American Cookware in Birmingham and shipping it to you.

DrewC

---

From: Bill Martin <bma...@island-styles.com>
To: smoker...@googlegroups.com
Sent: Sun, December 20, 2009 5:00:21 PM
Subject: Re: [BBQ] Chili recipes

On Dec 20, 2009, at 4:07 PM, Stan Marks wrote:

After I retired from teaching, I spent last fall selling cookware for American Cookware, Inc., out of Birmingham, AL. This was one of the items that they sold. It's called the UltraBase, and it's made by a Florida company. (Can't remember the name of it.)

Stan

I'll do a search.  I like that whole idea!

Bill

They say that man is the most intelligent being in the Universe.

Now, who told them that???

....Mark Twain

[John Douglas]

Makes sense to me, I am very happy with my new "cheap" Dutch ovens.

 

John

----- Original Message -----

From: will syrup

To: smoker...@googlegroups.com

Sent: Sunday, December 20, 2009 7:59 PM

Subject: Re: [BBQ] Chili recipes

[Bill Martin]

On Dec 21, 2009, at 12:51 PM, T. Drew Childers wrote:

Bill,

OK, I'm in Bama until Jan 5, so feel free to let me know later if you change your mind.  From here I'm headed to Pasadena for the BCS National Championship game then back to Hong Kong.

DrewC

OK….  Thanks

Bill

Don't anthropomorphize computers.
They hate that.

[Dave Farrell]

Drew,
You don't know anyone with two extra tickets to the BCS Champ. game that they want to sell do you?  I'm only about 20 miles from the stadium.  I can't find any out here at a resonable price. 

Dave

 

---

Date: Mon, 21 Dec 2009 10:51:12 -0800
From: drewch...@yahoo.com

Subject: Re: [BBQ] Chili recipes

To: smoker...@googlegroups.com

---

Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. Sign up now.

[T. Drew Childers]

Hi Dave, I wish I knew. I don't have tickets yet, before Alabama beat Florida for the SEC Championship I booked my return flight from my mom's to Hong Kong for a few days layover in LA on the off chance that UA would beat UF.  I'm not paying $800 for a ticket, and if they don't come down significantly I'll just find a sports bar with a big screen and lots of Bama fans (sounds like there are a lot of fans going without tickets).

Are you an Alabama fan?

DrewC

---

From: Dave Farrell <soc...@hotmail.com>
To: smoker...@googlegroups.com
Sent: Mon, December 21, 2009 3:00:01 PM
Subject: RE: [BBQ] Chili recipes

Visit The Smoke Ring website http://www.thesmokering.com/

Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[Pat Smith]

Drew- where are ya in Bammer? Are you going to be in the Bham area at all?

 

PFS

----- Original Message -----

From: T. Drew Childers

To: smoker...@googlegroups.com

[T. Drew Childers]

Pat, 

I'm in Greensboro, 40 miles south of Tuscaloosa down Hwy 69, so Birmingham is 1.5-2 hrs for me, depending on where.  I've been a couple of times this trip, ate at Miss Mira's one day and took my mom to lunch at Saw's another.  I liked Saw's, I found Miss Mira's Q boring.  Saw's service was excellent and MM's was a bit surly.

Drew

---

From: Pat Smith <smit...@bellsouth.net>
To: smoker...@googlegroups.com
Sent: Mon, December 21, 2009 6:12:11 PM

[Stan Marks]

Before you do that, Drew, be advised that you will have to pay the retail price, which could be $150-200. I think I can get it for him cheaper, since I am (as far as I know) still under contract with them and can get it for you at a discounted price. I can also have them ship it directly to him. :)

Stan

[Pat Smith]

Those things are like GOLD here in Alabama. Folks can't get flights so they are going in together to charter private jets to the game, and a lot of the people gonig don't even have tickets!  It's insane - of course, I'm an Auburn fan so I am just generally amused by it all!

 

Pat

----- Original Message -----

From: Dave Farrell

To: smoker...@googlegroups.com

Sent: Monday, December 21, 2009 3:00 PM

Subject: RE: [BBQ] Chili recipes

[Sherman Watkins]

Do they play football in the southeast?  <g>

Sherm
Smoking in Montana's Banana Belt

[Kevin Cleek]

Sherman Watkins wrote:
> Do they play football in the southeast? <g>
>

Not really... they put eleven players on each side, and the powerhouses
roll over the set-ups and pushovers to rack up great wind/loss records,
but do they ever really play games against real opponents? Not much.

Look to the PacTen, where they really have competition, and when it's
all over, and the "losers" have 6-5 records, check out where their
"winners" rank in the top 25.

[Pat Smith]

Myra's has been hit or miss lately. When its good, its very good but as you noticed all too often it's average.  Saw's is my new favorite commercial joint. Nice guy that owns it and he knows how to cook.

 

If you are going to be back up this way - or in Tuscaloosa - let me know. I may be able to get away and grab some Q.

 

Pat

[Sammy Shuford]

Is there a good rib house in Town? I grew up there and will be back Christmas.

God Loves you; and I'm trying!
___________________________________
Sent from my Verizon Wireless BlackBerry

---

From: "Pat Smith" <smit...@bellsouth.net>

Date: Mon, 21 Dec 2009 20:57:03 -0600

To: <smoker...@googlegroups.com>

[Pat Smith]

I'll do some "research" and get back to you in a couple of slabs!

[Sherman Watkins]

I'm a Pac10 guy myself. 
I've been able to attend the Rose Bowl four or five times back when it was always Pac10-Big 10.
Few things are more fun than rooting for USC while sitting is a sea of Ohio State fans on New Years day.

--

[Sammy Shuford]

Good Response. Love ribs.

God Loves you; and I'm trying!
___________________________________
Sent from my Verizon Wireless BlackBerry

---

From: "Pat Smith" <smit...@bellsouth.net>

Date: Mon, 21 Dec 2009 21:42:50 -0600

[Dave Farrell]

Drew,
Yeah, it should be a great game!!!

Dave

 

---

Date: Mon, 21 Dec 2009 15:55:32 -0800

Hotmail: Trusted email with Microsoft’s powerful SPAM protection. Sign up now.

[Dave Farrell]

Sherm,
You said,"Few things are more fun than rooting for USC while sitting is a sea of Ohio State fans on New Years day".
.

One thing that's more fun is seeing Texas whip USC like they did a couple years ago in the championship game.

Dave

 

---

Date: Mon, 21 Dec 2009 20:42:54 -0700

Subject: Re: [BBQ] Chili recipes

From: tankw...@gmail.com
To: smoker...@googlegroups.com

I'm a Pac10 guy myself. 
I've been able to attend the Rose Bowl four or five times back when it was always Pac10-Big 10.
Few things are more fun than rooting for USC while sitting is a sea of Ohio State fans on New Years day.

.

.On Mon, Dec 21, 2009 at 7:39 PM, Kevin Cleek <kjc...@earthlink.net> wrote:

Sherman Watkins wrote:
> Do they play football in the southeast?  <g>
>

Not really... they put eleven players on each side, and the powerhouses
roll over the set-ups and pushovers to rack up great wind/loss records,
but do they ever really play games against real opponents?  Not much.

Look to the PacTen, where they really have competition, and when it's
all over, and the "losers" have 6-5 records, check out where their
"winners" rank in the top 25.

--

--
Sherm
Smoking in Montana's Banana Belt

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[Kevin Cleek]

Or Stanford beating them when USC was ranked Number Two, in 2007.
Forty-one point underdogs...24-23.

As a Stanford grad, I'm used to losing, so these upsets are memorable.

Kevin

Dave Farrell wrote:
> Sherm,
> You said,"Few things are more fun than rooting for USC while sitting is
> a sea of Ohio State fans on New Years day".
> .
>
> One thing that's more fun is seeing Texas whip USC like they did a
> couple years ago in the championship game.
>
>

> */Dave /*
>
>
>
>
>
> ------------------------------------------------------------------------

> Date: Mon, 21 Dec 2009 20:42:54 -0700
> Subject: Re: [BBQ] Chili recipes
> From: tankw...@gmail.com
> To: smoker...@googlegroups.com
>
> I'm a Pac10 guy myself.
> I've been able to attend the Rose Bowl four or five times back when it
> was always Pac10-Big 10.
> Few things are more fun than rooting for USC while sitting is a sea of
> Ohio State fans on New Years day.
> .
> .On Mon, Dec 21, 2009 at 7:39 PM, Kevin Cleek <kjc...@earthlink.net

> <mailto:kjc...@earthlink.net>> wrote:
>
>
> Sherman Watkins wrote:
> > Do they play football in the southeast? <g>
> >
> Not really... they put eleven players on each side, and the powerhouses
> roll over the set-ups and pushovers to rack up great wind/loss records,
> but do they ever really play games against real opponents? Not much.
>
> Look to the PacTen, where they really have competition, and when it's
> all over, and the "losers" have 6-5 records, check out where their
> "winners" rank in the top 25.
>
> --
>
>
>
> --
> Sherm
> Smoking in Montana's Banana Belt
>
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> <http://www.thesmokering.com/>

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[Jon Stine]

Stanford had a good year this year.  Washington beat USC when they were ranked #3 this year.  Tough conference.  Like you said the Pac-10 just beats each other up. 

Go Beavs!

Jon

[Sherman Watkins]

I'm not one to get upset when USC loses in the Pac10.  It's just that I have sat in the Rose Bowl amidst OSU and UM fans while they fell to USC or UCLA so I can speak with some authority on the experience. 

I'll date myself and say it was also fun to watch the antics of Bo or Woody on the sidelines or watching OJ go off tackle for 65 yards.  I don't believe I've been to the Rose Bowl in 15 years or so.

As a grad of CSULB and Pepperdine, neither with a football program, I can pick and choose who to root for on any given week.  (UCLA over USC, anyone over Notre Dame, Montana State over Montana, Wyoming over BYU or Utah, Texas over Oklahoma, Oklahoma over Nebraska, Navy over Army, etc.)  Watching USC be humbled can be fun too. 

As an aside, there is (or used to be) a barbecue contest held outside the Rose Bowl stadium every year - not durin

[T. Drew Childers]

Super Darrell, I'll send you an email off line.

DrewC

---

From: Dave Farrell <soc...@hotmail.com>
To: smoker...@googlegroups.com

Sent: Tue, December 22, 2009 3:28:39 PM

[Pat Smith]

Sammy - I'll vote for Saw's on Oxmoor Road at Broadway in Homewood, and Moe's Original BBQ on Rocky Ridge Road - and in that order- alos, Miss Myra's for all of its hit and miss on pork these days, has been solid on ribs the last couple of times I've eaten there.  At Saw's tell them you want the sauce on the side. All three places do full uncut spares - or did the last time I ate there.

 

Good ribbin'