Weekend Roundup, To Hell With Notre Dame Edition: 9/9/08

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We Brought Back the Cold War and Had a Cow

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Ahhh yes, the 80's.  The decade that brought us such verbal gems as "gag me with a spoon," "shitting bricks," and "fuckin' A" made a strong appearance on our little section of the golf course on Saturday.  The age of the synthesizer rang in our ears and the girls showed up straight from "the valley" as we grilled, ate, drank, and celebrated our first victory of the 2008 campaign.

The tailgate crowd was decidedly smaller than the previous week, but still very large and spirited for a MAC matchup and a Michigan team that pooped themselves in week 1.  We are without a doubt hitting our stride as we head into the Big Ten season.

As I noted yesterday, the matchup with Miami of Ohio had some historical significance as RichRod's first win, but our past contests with the Red Hawks carried some tailgate and Michigan history with them as well.

In 2001, two spry and barely over 30 versions of Bubba and Stephen were already attending their 50th straight Michigan game.  Captain Michigan came out of retirement to leg wrestle his son and Tuba.  We all got our first pair of yellow socks. 

In 2004, we all walked to the game expecting to see Matt Gutierrez under center for the first time.  An injury shrouded in Fort Schembechler secrecy left the reins to true frosh Chad Henne.  Chad would lead the Wolverines to a back-to-back Big Ten title and a trip to the Rose Bowl.  

Hey, Wake Up. The Game is Over. Ya, we won.

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With just under nine minutes to go in the first quarter, Michigan had scored on their first two drives.  The first was nearly perfect and resulted in a touchdown.  The second, which commenced as a result of a Red Hawk turnover, ended with a 47 yard field goal from Lopata.  After the way things went just a week ago, there was a brief moment of optimism.  Maybe we were going to put something together here.  Unfortunately, about two-and-a-half hours later in real time, and three full quarters later in game time, we had only mustered a missed field goal and six consecutive punts.  Fortunately for Michigan, and for my sanity, an anemic Miami offense went all day without finding the endzone.  It took until 11 minutes remaining in the game for Michigan to put together another scoring drive and end a game that was akin to chewing razor blades.

It was ugly.  There's no other way to describe it.  Last week, we couldn't run the ball.  This week, we couldn't throw a pass over the line of scrimmage.  But it was a win.  A win that was no doubt the result of a weak opponent rather than a result of improved execution.  However, in the end, it was both imperative and historic.  Imperative because in this season of change, it's the lay-ups that make the difference between 5-wins and the end of the nation's longest bowl streak, and 6-wins and a trip to Ford Field.  Historic because it was win number one for Rich Rodriguez, and hopefully the first of many that will come over a long and successful career.

The Lions would like to ask you..."What about right now?"  That is still an unanswered question.  Can Michigan improve enough to compete in the Big Ten?  Probably not.  But after watching the upstart (just laughed a little) Aztecs of San Diego State give Notre Dame more than all they could handle, I think we can compete next week. The Wolverines will be looking to end the Big Ten preseason in South Bend in what might be the worst matchup talent wise of Michigan and Notre Dame...ever.  After that, a bye week.  Maybe, just maybe, they will improve dramatically before hosting the Badgers.

The grand essentials of happiness are: something to do, something to love, and something to hope for. - A.Chalmers

And if you are a Michigan fan...they fit all three.

Make Your Own Damn Ribs

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Adapted from several recipes across the internets...

UMTailgate Ribs

Rub 'Em


  • Baby back ribs

  • 2 parts chili powder

  • 2 parts smoked paprika

  • 2 parts coriander

  • 1 part onion powder

  • 1 part garlic powder

  • 2 parts crushed red pepper

  • 3 parts ground cayenne

  • 1/4 part ground coffee

  • 1/4 part lemon pepper

  • 3 parts dark brown sugar

  • Sugar in the raw


Preheat oven to 280 degrees.  Reserve about 2 cups of rub for later.  Mix rub 2 to 1 with sugar in the raw.  Spread half a cup of mixture on meat side of each rack of baby backs (spare ribs work too) with membrane removed.  Spread a quarter cup of mixture on bone side.  Place ribs on sheet pan, meat side up and cook for 2.5 hours.  Remove from oven.

Glaze 'em and baste 'em


  • Peach preserves

  • dark brown sugar

  • apple juice


Lower the temperature in the oven to 230 degrees.  Make an individual packet out of tinfoil for each rack.  Depending on thickness of the foil you are using, you might want to double up on layers.  Spread 3 tablespoons of peach preserves on each slab followed by 2 tablespoons of brown sugar.  At this point you are wondering why you are making peach pie on top of a rack of ribs...but trust me, it works.  Seal the ribs leaving one end open and pour about 1.5-2 cups of apple juice into the foil packet.  Seal it completely and put it on a rack in your oven being careful not to tear the packet and have the apple juice leak out all over the oven.  You might want to use a sheet pan underneath them if you are worried.  Cook packets for 1.5 hours.  Remove from oven once again.

Finish 'em


  • apple juice

  • rub from step one


Feel free to cover refrigerate at this point, up to overnight.  Place ribs on a medium grill and moisten each rack with about 2 tablespoons of apple juice, then sprinkle about 1 tablespoon of of rub and spread it around.  Heat ribs to desired temperature...which should be somewhere around "hot"...usually found around the time you start to see significant carmelization of the glaze.

Serve 'em up and enjoy.