Recruiting Forum Football Talk IX

#3,426
#3,426
Weezer said:
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Bobby Flay would smoke Gordon Ramsey in a cooking competition...
 
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#3,432
#3,432
Over the course of his career, Flay has achieved one Michelin star. Gordon has achieved 16 or 17. Currently, Flay has none, and Gordon has like 7 or 8, I think.
 
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#3,436
#3,436
Brillovol said:
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Posting perfection.



I loved this intro so much. Hearing this before playing uga and others was always exciting. Although a significant % of the time it meant we were about to lose to the gators. I’m sad it’s gone for us, especially now that we’re winning again.
 
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#3,437
#3,437
Was having a great weekend catching up on some interesting documentaries (Amy Bradley anyone?), seeing live music, then wake up today to see our passenger side window was busted out. Nothing stolen. 1 other car was tagged, at least.

The rollercoaster ride of emotions lasted about 30 mins then all back to normal. Jackasses...but probably just my karma for smashing pumpkins on mailboxes as a teen. What goes around comes around.

Oh and UT football is right around the corner...

unbothered-dont-care.gif
 
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#3,439
#3,439
JohnnyD1024 said:
Does anyone think that Nico is going pro after this season no matter what? And that he's not going to give full effort this year at UCLA in order not to get hurt.
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Would he seriously be draftable?

Serious question. Thought he was decent for a first time starter last year, but I'd have a hard time seeing him drafted in the first 2 days without a 100% effort season.
 
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#3,443
#3,443
CAVPUT said:
I trim and season the night before. I have a recteq which has the pot in the center and with the deflector and drip pan, I haven't noticed much of a hot spot. Haven't done a biscuit test, but I did note the amount of discoloration on the bottom of the drip pan were a tad darker on the right side which is where my hopper is. I place the point toward that side just to be safe. As for the bourbon, I live in a board controlled state. Stupid I know but thats where the grandkids are so it is what it is. When the weather cools a bit, we'll start tripping in the RV. I'll hit some stores once we cross that state line and stock up on what I can't get locally. Just been so blasted hot that I just don't want to travel right now. Thanks for the seasoning tip. Gonna give that a shot.
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Ahh that’s right I remember you mentioning about the state control

All of meat church’s stuff is awesome. Tried his voodoo on ribs recently and was delish
 
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#3,445
#3,445
tyonthefly93 said:
I was out of town when stuff happened with Boo. Can someone give me the cliffnotes version?
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Boo replaces his agent with this guy because he has more street cred:
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Boo goes to California to enjoy his new life:
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Boo's dad steps in to knock some sense into his son:
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Boo realizes his next season will look like this:
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Boo then realizes his adult life will be spent working with these ladies:
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Boo calls CJH and agrees to apologize:
1000010311.jpg
 
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#3,448
#3,448
Brillovol said:
Boning knife and trimming quickly before the fat warms up are my biggest tips.

Also, I have found pink butcher paper wrap at about 175° is the ideal balance between bark and juiciness.
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Butcher paper or foil boat, both are great. I probably lean toward butcher paper though.

Buddy of mine who wins competitions all the time wraps with saran wrap for a few hours after he takes it off the smoker then rewraps the butcher paper around that for the rest period.
 
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