Week 15 – Pats in Miami

Week 15.  Doom.  Gloom. Regression.  Wow.  What a difference a week and another key injury makes.  According to the press we’re going to go from a top offense to a bottom third offense because Gronk is out for the year.  Make no mistake, this is an injury I don’t want to see but it doesn’t matter what I want to see.

I guess what bothers me about all the media experts is that they discount a group that has been playing together for the whole year.  The receiver group is constantly knocked but they’ve been getting better each week.  We don’t have the next Megatron as of today, but back when we won all those superbowls we didn’t have a Megatron either.

Frankly, I think this team is good enough to get the job done all year.  What worries me is a trend of playing down to the perceived record of the next opponent.  We’re riddled with injuries as are many teams are this year, but where it makes a difference is the quality of our bench.  Many teams out there would love our player depth.  That’s quality coaching and quality scouting.  Remember, in Belichick and Brady we trust.

I like our chances in Miami.  Even though Miami seems to be the scene of many of Tom’s worst games, I think this years team has found ways to get through adversity.  That experience and maturation of our receiver core will be what gets us the chance to get another W.

So what’s on the menu today?  I’m firing up the grill today.  Today is snowed in beef ribs.  Read on for the rest of the menu.

Ribs

4 beef ribs with a good layer of fat on them – sometimes found as short ribs, our preference is full sized beef ribs
dried cayenne
BBQ sauce – we’re going for a sweet and hot effect so we’re going to go with simple thick Sweet Baby Rays sauce.

Rub ribs liberally with cayenne. Wrap each rib in tin foil and place on a tray fat side up. Cook for 5 hours at 250 degrees. On a warmed grill set for a medium heat, place ribs on grill, slather with sauce and cook for 16 minutes, 8 minutes each side.

Sides
Baked Fries
Baby carrots & Humus

Cut one to three potatoes into fry shapes.  I have one of those fry shaped cutting tools but old school wedges work too.  The key here is consistency of shape rather than type of shape.  Microwave the slices for three minutes on high.  Mix 1/4 teaspoon of corn starch into 1/4 cup of olive oil.  Preheat oven to 400 degrees.  Put the fries on an oven safe pan.  I use a stoneware cookie sheet.  Brush on the olive oil mixture.  Bake for 23 minutes.

For drinks I’ll be working on my growler of Belgian Style Pale ale.  It’s a game day favorite for me.  Hearty food for a post snow day cleanup foot ball day, great beer, family and friends.  Tis the season.  Hope you have a great day today  too.

Cheers,

Bill

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