The Wire

  • Hoover boycott leader defends Louis Farrakhan, talks about ‘the enemy’

    Excerpt:

    Student minister Tremon Muhammad, who leads the Nation of Islam’s Birmingham mosque, took to Facebook Monday evening to defend Louis Farrakhan and attack the Southern Poverty Law Center (SPLC), Anti-Defamation League (ADL) and “all of those that are aligned with them.”

    Muhammad, who posted his thoughts in an approximately 45-minute Facebook Live video, was reacting to Yellowhammer News’ article from earlier that day that revealed he was leading the Hoover boycott efforts in the wake of Emantic “E.J.” Bradford, Jr.’s death in an officer-involved shooting at the Riverchase Galleria on Thanksgiving night.

    “[W]hat’s happening in Birmingham is just a sign of what’s going to be happening all across America,” Muhammad said.

  • Sessions makes first speech since resigning as attorney general, still supports Trump’s agenda

    Excerpt:

    Speaking at the Montgomery Area Chamber of Commerce’s 146th annual meeting on Tuesday, former Attorney General Jeff Sessions delivered his first public remarks since leaving President Donald Trump’s administration.

    Despite his forced resignation and having been on the raw end of several Trump tweets and public comments this year, Sessions graciously made clear that he still supports the work the president is doing, praising the administration’s successes and some ongoing agenda items in a roughly 20-minute speech. He did not directly address speculation that he could run to return to the United States Senate in 2020.

    He did, however, add some levity to the situation, with the crowd of approximately 600 enjoying a few trademark Sessions jokes.

    “I’ve had a few ups and downs in th

  • Ledbetter: Around a ’75 percent’ chance higher gas tax passes

    Excerpt:

    The gas tax may be a foregone conclusion if you listen to the leadership of the Alabama legislature.

    Infrastructure needs are undoubtedly a priority heading into the next legislative session; how they get addressed is the battle we will see fought out.

    A gas tax of up to 12 cents a gallon has been discussed, but according to Alabama House Majority Leader Nathaniel Ledbetter, the target for a tax increase in Alabama is more likely to be in the six to 10 cent range, which could raise between $180 million and $300 million dollars a year.

    While appearing Tuesday on WVNN’s “The Dale Jackson Show,” Ledbetter was optimistic about the chances of the tax passing legislation.

Tips on smoking brisket the right way

(Mealfit)

By Thomas Cox

I have tried to cook brisket numerous times and have screwed it up most of them.

Brisket is hard to cook because of timing.

• If you don’t cook it long enough, it is inedible
• If you cook it too hot, the bark is too hard and it, again, is inedible.
• If you cook it too long, it falls apart and that is not what you want.

So, there are a lot of ways to screw it up.

This method worked out wonderfully. We did a video, but left out some of the details. You can watch it here:

396

I cooked it overnight simply because I did not make the time to do it during the day and we were using the smoker during the day. In the afternoon, trim the fat but leave ¼ in fat but carve big hard fat off. Then season with brisket rub.

I have my own rub that I make that I will be releasing soon.

It is a mix of:

• Salt
• Garlic
• Pepper
• Paprika

Simple stuff.

• Season good both sides.
• Set for 2-3 hours to let it sweat. Do not put in fridge and bring to room temp.
• Load smoker with wood. I use cherry and pecan.
• Put on fat side up and set your smoker to 215 degrees (Be above Boiling point so fat can be rendered). Tip: I put it on at night around 10.

Cooking Times

Small Brisket (10-11 lbs) – 7 Hours @ 215 Degrees

Large Brisket (14-16 lbs) – 9 Hours @ 220 Degrees

• The next morning, pull and wrap with a bunch of foil. Use the heavy duty foil and wrap it 3 layers thick.
• Put back smoker @ 220 degrees for about 2 hours.
• Cook to 202-203 internal temp. Make sure you use an internal thermometer and test it in the thick side of the meat.
• Take immediately off the smoker and put in a cooler. TIP: I use an Orion 65 and it is OK for it to sit in the cooler for 6-8 hours.

• 3 hours before event/dinner: Slice against grain, pour BBQ Sauce on top and wrap in Saran wrap. Then, put it in a ½ pan and put back in cooler.

I did one brisket like this and then I did another one where I left it in the foil and sliced it on site. So, it was in the foil in the cooler for 11 hours. Tip: the one I sliced on site was better.

I cooked this brisket for the same group of friends that I cooked the first one I tested.

After slicing the last few ends off the last brisket of the night, Jeff comes up to me and says, “Brisket was great! Helluva lot better than the first one you did.”

That’s why I love my friends.

Thomas Cox is the founder and owner of mealfit.co
He can be reached at thomas@mealfit.co
or on Instagram @mealfit.co
Facebook: @Mealfit
on Youtube: Mealfit

Tips on smoking brisket the right way

(Mealfit)

By Thomas Cox

I have tried to cook brisket numerous times and have screwed it up most of them.

Brisket is hard to cook because of timing.

• If you don’t cook it long enough, it is inedible
• If you cook it too hot, the bark is too hard and it, again, is inedible.
• If you cook it too long, it falls apart and that is not what you want.

So, there are a lot of ways to screw it up.

This method worked out wonderfully. We did a video, but left out some of the details. You can watch it here:

396

I cooked it overnight simply because I did not make the time to do it during the day and we were using the smoker during the day. In the afternoon, trim the fat but leave ¼ in fat but carve big hard fat off. Then season with brisket rub.

I have my own rub that I make that I will be releasing soon.

It is a mix of:

• Salt
• Garlic
• Pepper
• Paprika

Simple stuff.

• Season good both sides.
• Set for 2-3 hours to let it sweat. Do not put in fridge and bring to room temp.
• Load smoker with wood. I use cherry and pecan.
• Put on fat side up and set your smoker to 215 degrees (Be above Boiling point so fat can be rendered). Tip: I put it on at night around 10.

Cooking Times

Small Brisket (10-11 lbs) – 7 Hours @ 215 Degrees

Large Brisket (14-16 lbs) – 9 Hours @ 220 Degrees

• The next morning, pull and wrap with a bunch of foil. Use the heavy duty foil and wrap it 3 layers thick.
• Put back smoker @ 220 degrees for about 2 hours.
• Cook to 202-203 internal temp. Make sure you use an internal thermometer and test it in the thick side of the meat.
• Take immediately off the smoker and put in a cooler. TIP: I use an Orion 65 and it is OK for it to sit in the cooler for 6-8 hours.

• 3 hours before event/dinner: Slice against grain, pour BBQ Sauce on top and wrap in Saran wrap. Then, put it in a ½ pan and put back in cooler.

I did one brisket like this and then I did another one where I left it in the foil and sliced it on site. So, it was in the foil in the cooler for 11 hours. Tip: the one I sliced on site was better.

I cooked this brisket for the same group of friends that I cooked the first one I tested.

After slicing the last few ends off the last brisket of the night, Jeff comes up to me and says, “Brisket was great! Helluva lot better than the first one you did.”

That’s why I love my friends.

Thomas Cox is the founder and owner of mealfit.co
He can be reached at thomas@mealfit.co
or on Instagram @mealfit.co
Facebook: @Mealfit
on Youtube: Mealfit

Tips on smoking brisket the right way

(Mealfit)

By Thomas Cox

I have tried to cook brisket numerous times and have screwed it up most of them.

Brisket is hard to cook because of timing.

• If you don’t cook it long enough, it is inedible
• If you cook it too hot, the bark is too hard and it, again, is inedible.
• If you cook it too long, it falls apart and that is not what you want.

So, there are a lot of ways to screw it up.

This method worked out wonderfully. We did a video, but left out some of the details. You can watch it here:

396

I cooked it overnight simply because I did not make the time to do it during the day and we were using the smoker during the day. In the afternoon, trim the fat but leave ¼ in fat but carve big hard fat off. Then season with brisket rub.

I have my own rub that I make that I will be releasing soon.

It is a mix of:

• Salt
• Garlic
• Pepper
• Paprika

Simple stuff.

• Season good both sides.
• Set for 2-3 hours to let it sweat. Do not put in fridge and bring to room temp.
• Load smoker with wood. I use cherry and pecan.
• Put on fat side up and set your smoker to 215 degrees (Be above Boiling point so fat can be rendered). Tip: I put it on at night around 10.

Cooking Times

Small Brisket (10-11 lbs) – 7 Hours @ 215 Degrees

Large Brisket (14-16 lbs) – 9 Hours @ 220 Degrees

• The next morning, pull and wrap with a bunch of foil. Use the heavy duty foil and wrap it 3 layers thick.
• Put back smoker @ 220 degrees for about 2 hours.
• Cook to 202-203 internal temp. Make sure you use an internal thermometer and test it in the thick side of the meat.
• Take immediately off the smoker and put in a cooler. TIP: I use an Orion 65 and it is OK for it to sit in the cooler for 6-8 hours.

• 3 hours before event/dinner: Slice against grain, pour BBQ Sauce on top and wrap in Saran wrap. Then, put it in a ½ pan and put back in cooler.

I did one brisket like this and then I did another one where I left it in the foil and sliced it on site. So, it was in the foil in the cooler for 11 hours. Tip: the one I sliced on site was better.

I cooked this brisket for the same group of friends that I cooked the first one I tested.

After slicing the last few ends off the last brisket of the night, Jeff comes up to me and says, “Brisket was great! Helluva lot better than the first one you did.”

That’s why I love my friends.

Thomas Cox is the founder and owner of mealfit.co
He can be reached at thomas@mealfit.co
or on Instagram @mealfit.co
Facebook: @Mealfit
on Youtube: Mealfit

Tips on smoking brisket the right way

(Mealfit)

By Thomas Cox

I have tried to cook brisket numerous times and have screwed it up most of them.

Brisket is hard to cook because of timing.

• If you don’t cook it long enough, it is inedible
• If you cook it too hot, the bark is too hard and it, again, is inedible.
• If you cook it too long, it falls apart and that is not what you want.

So, there are a lot of ways to screw it up.

This method worked out wonderfully. We did a video, but left out some of the details. You can watch it here:

396

I cooked it overnight simply because I did not make the time to do it during the day and we were using the smoker during the day. In the afternoon, trim the fat but leave ¼ in fat but carve big hard fat off. Then season with brisket rub.

I have my own rub that I make that I will be releasing soon.

It is a mix of:

• Salt
• Garlic
• Pepper
• Paprika

Simple stuff.

• Season good both sides.
• Set for 2-3 hours to let it sweat. Do not put in fridge and bring to room temp.
• Load smoker with wood. I use cherry and pecan.
• Put on fat side up and set your smoker to 215 degrees (Be above Boiling point so fat can be rendered). Tip: I put it on at night around 10.

Cooking Times

Small Brisket (10-11 lbs) – 7 Hours @ 215 Degrees

Large Brisket (14-16 lbs) – 9 Hours @ 220 Degrees

• The next morning, pull and wrap with a bunch of foil. Use the heavy duty foil and wrap it 3 layers thick.
• Put back smoker @ 220 degrees for about 2 hours.
• Cook to 202-203 internal temp. Make sure you use an internal thermometer and test it in the thick side of the meat.
• Take immediately off the smoker and put in a cooler. TIP: I use an Orion 65 and it is OK for it to sit in the cooler for 6-8 hours.

• 3 hours before event/dinner: Slice against grain, pour BBQ Sauce on top and wrap in Saran wrap. Then, put it in a ½ pan and put back in cooler.

I did one brisket like this and then I did another one where I left it in the foil and sliced it on site. So, it was in the foil in the cooler for 11 hours. Tip: the one I sliced on site was better.

I cooked this brisket for the same group of friends that I cooked the first one I tested.

After slicing the last few ends off the last brisket of the night, Jeff comes up to me and says, “Brisket was great! Helluva lot better than the first one you did.”

That’s why I love my friends.

Thomas Cox is the founder and owner of mealfit.co
He can be reached at thomas@mealfit.co
or on Instagram @mealfit.co
Facebook: @Mealfit
on Youtube: Mealfit

Tips on smoking brisket the right way

(Mealfit)

By Thomas Cox

I have tried to cook brisket numerous times and have screwed it up most of them.

Brisket is hard to cook because of timing.

• If you don’t cook it long enough, it is inedible
• If you cook it too hot, the bark is too hard and it, again, is inedible.
• If you cook it too long, it falls apart and that is not what you want.

So, there are a lot of ways to screw it up.

This method worked out wonderfully. We did a video, but left out some of the details. You can watch it here:

396

I cooked it overnight simply because I did not make the time to do it during the day and we were using the smoker during the day. In the afternoon, trim the fat but leave ¼ in fat but carve big hard fat off. Then season with brisket rub.

I have my own rub that I make that I will be releasing soon.

It is a mix of:

• Salt
• Garlic
• Pepper
• Paprika

Simple stuff.

• Season good both sides.
• Set for 2-3 hours to let it sweat. Do not put in fridge and bring to room temp.
• Load smoker with wood. I use cherry and pecan.
• Put on fat side up and set your smoker to 215 degrees (Be above Boiling point so fat can be rendered). Tip: I put it on at night around 10.

Cooking Times

Small Brisket (10-11 lbs) – 7 Hours @ 215 Degrees

Large Brisket (14-16 lbs) – 9 Hours @ 220 Degrees

• The next morning, pull and wrap with a bunch of foil. Use the heavy duty foil and wrap it 3 layers thick.
• Put back smoker @ 220 degrees for about 2 hours.
• Cook to 202-203 internal temp. Make sure you use an internal thermometer and test it in the thick side of the meat.
• Take immediately off the smoker and put in a cooler. TIP: I use an Orion 65 and it is OK for it to sit in the cooler for 6-8 hours.

• 3 hours before event/dinner: Slice against grain, pour BBQ Sauce on top and wrap in Saran wrap. Then, put it in a ½ pan and put back in cooler.

I did one brisket like this and then I did another one where I left it in the foil and sliced it on site. So, it was in the foil in the cooler for 11 hours. Tip: the one I sliced on site was better.

I cooked this brisket for the same group of friends that I cooked the first one I tested.

After slicing the last few ends off the last brisket of the night, Jeff comes up to me and says, “Brisket was great! Helluva lot better than the first one you did.”

That’s why I love my friends.

Thomas Cox is the founder and owner of mealfit.co
He can be reached at thomas@mealfit.co
or on Instagram @mealfit.co
Facebook: @Mealfit
on Youtube: Mealfit

How Nick Saban’s diet sets him up for success on and off the field

(ESPN/YouTube)

By Thomas Cox

How many times have you asked yourself the question: “What are we going to have for lunch?”

The most successful people have a habit of eating the same things, or the same few things, every day.

This means:

They make it mindless, so it is one less decision they have to make.
They have a system and fuel that their body is used to and they stick with it.

Successful people are successful not because of good luck, birth order, or family heritage, but because they have adopted the right habits. They do things differently than the rest.

Let us talk about one of the most successful football coaches to ever walk the planet: Nick Saban. Good ol’ Nick has won six national championships (one at LSU and five at Alabama), so you can for sure equate him with the word “success.”

If you speak to anyone on the inside, you will know that he is a machine – long work days and long weeks. He is characterized by many in his field as one of the hardest people to work for, but he pays so well that they take the long hours and all that goes along with it.

But over the long term, his success has been predicated off of hard work and a system, or “process,” that works for him. Many coaches and coordinators have come and gone, but he is the one that has been the mainstay the last 11 years. Part of that “process” is the fact that his daily routine and diet do not vary much at all.

Some of this stuff may not be healthy, but it works for him and it is something that has kept him in shape and able to still coach with tons of energy at 66 years old.

So, here is Nick’s daily regime:

Early Morning: Runs on the treadmill or works on the elliptical at his house. On the way to the office, he eats an oatmeal cream pie. Again, not the healthiest, but it is mindless and it is one less decision he has to think about every morning.

Lunch: It is a chicken salad that he gets from a local spot every day.

Off season, he and some of the staff play pickup basketball two to three  days a week – during the season, maybe one day a week. So, the most successful coach in college football sometimes exercises two times a day. Interesting… but that’s a another topic for another article.

Post practice: Oatmeal cream pie.

Dinner: Rotates between three different meals.

Why?

Why does a guy that makes $11.25 million dollars eat oatmeal cream pies and chicken salad?

Because it works.

Because it is mindless

Because it keeps him at a healthy weight.

It might sound boring, but eating the same thing for breakfast every day might be a good place to start. When you are busy, deciding what to eat when you first wake up in the morning is just one more thing to think about.

The most successful people follow daily rituals that keep them aligned and consistent, which frees their minds to think about more important things.

The majority of fit people say that they eat virtually the same meals every day; mostly the same breakfast, same lunch, same dinner, and when it comes to snacks and beverages, well, you guessed it, very predictable food. To clarify, they did not suggest that they eat exactly the same entree for every meal, but that they often choose from three, maybe four, things that they like for breakfast, lunch and dinner. It is one of the reasons I started mealfit meals – to make that routine even easier for my customers to not only start, but also maintain.

So let us look at some more examples of what some of the world’s most successful people eat:

Breakfast:

Best-selling author and blogger, Seth Godin, revealed to Tim Ferriss that he has the same smoothie, consisting of frozen bananas, hemp powder, almond milk, prunes and walnuts, every morning, according to Thrillist.

Chrissy Teigen – The Sports Illustrated model told Bon Appetit that she and fiancé John Legend stick to the same morning meal: two eggs over easy with turkey bacon and avocado — and she skips the coffee.

Singer Carly Rae Jepsen is a creature of habit. She told Bon Appetit, “I have the same thing for breakfast every day: vanilla yogurt with granola and fruit. And if I can get my hands on some boiled eggs, I go for those, too.”

CEO Brad Lande, Head of Birchbox Man, has a smoothie of coconut water, banana, blueberries, kale, bee pollen, almond butter and ice.

Sundar Pichai, CEO of Google and a vegetarian, starts his day with toasts, an omelet for his daily proteins and tea.

Former First Lady Michelle Obama has scrambled eggs, turkey sausage and grapefruit.

Beyoncé eats scrambled egg whites, a vegetable smoothie or whole-grain cereal with lowfat milk.

Arianna Huffington, Huffington Post founder and current CEO of Thrive Global, has fresh fruit, poached eggs and two hot cups of Bulletproof coffee.

Lunch:

Actor Mark Wahlberg (and co-owner of the burger restaurant chain Wahlburgers) typically eats a salad, turkey burger and sweet potato for lunch.

Entrepreneur, author and productivity guru Tim Ferriss recommends eating the same thing for lunch almost every day, which for him consists of organic beef, mixed vegetables, pinto beans and guacamole.

Oprah has soup and a salad every day. One of her favorite pairings is tomato soup and a Tuscan kale and apple salad

Gwyneth Paltrow has a big salad with grilled chicken.

Usain Bolt eats pasta with corned beef.

Andy Murray sticks with salmon and rice for lunch.

Why does this work?

Here are some reasons why this may help lead to some success in many areas of fitness and life:

1. Save your willpower for more important matters.

Unfortunately, willpower is a limited resource. How many times do you think you could say no to a chocolate chip cookie in a day? Willpower is like a muscle that gets tired the more you use it. To keep it strong, you have to find ways to limit its use. By having a few go-to meals that you eat on a consistent basis, you don’t have to think about your meals. This strategy helps you conserve your willpower for more important decisions — and it could help you turn down any junk food offers throughout the day.

2. Never stress about food
Do nor worry about what you are going to eat next and whether or not you are getting enough nutrients. Being overly stressed about your food choices can lead you down some very unhealthy paths. When we are stressed, we crave comfort food and could wind up snacking on a bag of chips while searching for a healthy option to cook. For a lot of people worrying about their diets can become very stressful when it does not have to be. By simplifying your diet you, take the worry out of the equation.

3. Save time and money
With fewer ingredients and a shorter grocery list, you will find yourself saving more money and spending a lot less time in the grocery store.

Will you be like Nick Saban if you eat oatmeal cream pies for breakfast? No.

Will you be as fast as Usain Bolt if you eat pasta with corned beef at lunch? No.

OK then, so what is the take-a-way? What we can take from all of these highly successful people is that routine in many ways keeps us focused on what we need to be focused on. For some, it is winning national championships, for some, it is writing books, and for others, it may be raising the best kids on your block. Whatever your job is, take one less decision off your plate so you can focus on killing the rest of your day.

Thomas Cox is the founder and owner of mealfit.co
He can be reached at thomas@mealfit.co
or on Instagram @mealfit.co
Facebook: @Mealfit
on Youtube: Mealfit

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