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VirginiaLonghorn

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Everything posted by VirginiaLonghorn

  1. Isn’t ONE DP one too many?
  2. You expect our players to be smarter than they’re coached .. or their coach for that matter?
  3. I’m not sure there’s a word to adequately describe that mess …
  4. Clearly, the word “clearly” is the most overused word when it comes to replay opinions. 🤓
  5. Twisted her ankle when she stepped on HP
  6. Our pitching coach doesn’t get enuf recognition for the job he’s doing …
  7. I guess Texas P don’t practice covering the plate on WP or PB …
  8. Maybe X didn’t think he’d catch AD …
  9. We already got one of them ..
  10. PITCHER … we got pitched to tonight. Tip my cap to that mofo.
  11. Arkansas pop up to the Bermuda Triangle
  12. He wasn’t even set to make that throw.
  13. So you’re saying Vandy players speak multiple languages? Impressive …
  14. https://www.youtube.com/live/Qtq_Hz8FkVU?si=eobPo-bYWqUhTzcA
  15. I’m getting pretty proficient in Portuguese …
  16. I think we have a winner …
  17. Midweek was the only thing left …
  18. I do wings these days because a whole chicken has too many variables. But when I did, it was .. •Spatchcock the bird to even out the thickness of the breasts and thighs to promote even cooking. Much easier carving and no backbone to mess with. •Dry brine it overnight, uncovered on paper towels, in the fridge. Whatever brine you create, kosher salt is the key, along withcornstarch, will help dry the skin the most for crispiness. •Preheat smoker to 325F. •Pat the bird as dry as possible and insert a temp probe in each a breast and a thigh (not touching bone). •Chicken doneness chart says breast @160F and thighs @175. When one of those temps is reached, look for clear not pink running liquid … clear is done, pink isn’t. That’ll be your decision 😎. •If skin isn’t as crispy as desired, you can always remove the chicken and crank up the heat to finish it off. •Let it rest under a loose foil tent for 10-15 minutes before carving. Hope this gives you an idea. Good Luck!
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