sith_horn

He looked like a solid specimen in that short blocking drill clip from the first practice. But I couldn't tell you how he compares to previous seasons. He's not been a highlighted player. Hope he can get on the field and make some plays though.

Nuth'n fancy. Eggs, potato, sausage, cheese and fresh salsa. They slammed.

Text her your avatar and "you'll be in like Flynn." So that's where Reese Moore went ...

Wasn't pleased with PK's excuse in the clip above about our secondary giving up so much because they were targeted so much. I mean, ya think maybe they were targeted so much because they were so easy to exploit? Well, that and of course, nobody was running against us anyways, lol, so it's not like they had a choice in the matter At least some of the young guys (M. Muhammad and D. Williams) will be a little more experienced this go around and I expect our pass rush from the edges is going to take a step forward, which should help. While I don't expect us to be dominant run stuffers in the middle I am optimistic about Collins being disruptive. I suspect he is motivated this being a contract year. Likewise, I'd like to think that he feels he has some big shoes to fill trying to measure up with the standard set last season by Sweat and Murphy.

My uncle also did this. He was in the military and used this method on road trips in "old blue", a chevy suburban, with his family. We would meet them at state parks while they were passing through Texas for occasional family reunions.

This made me laugh, because it brought back a memory when I was about 14 years old. I was doing something I don't recall out front one morning near a stand-alone car port near our 1949 Allis Chalmers WD tractor where I grew up in rural east Texas. Father was standing about 40 feet away and caught sight of me. He looked at me, got a big grin on his face as he came walking over and said, "Son, do you know that every precaution known to mankind was taken to prevent you from happening?" I shook my head and said, "No dad, I didn't know that." Of course, it came as no shock as it made perfect sense because father was not a young man and had already sired four children from two of three previous marriages, followed by my older sister and brother by my mother, his fourth and final wife. He wasn't looking to have any more. At this point his grin got even bigger while nodding his head emphatically and said, "Yes, that's right." To which I replied, "Well, I guess it's no wonder then why I'm such a strong swimmer." He had a good laugh at that and said, "You weren't planned son, but I sure hit the right nut when I got you." Ok, so as not to be totally off topic in this post. Neither mother nor father did much grilling. I learned a lot about cooking from both mom and dad by just observing them in the kitchen. And I was cooking substantial meals by the time I was in 3rd grade. Pork chops, mashed potatoes, eggs, fried chicken, etc. But when it came to grilling, my brother and I usually did that simply because, we pretty much had to if we were going to have it at home. I still remember the first time I grilled a ribeye steak. I had found a hibachi grill in our barn when we moved out to east Texas from Dallas. We didn't have any charcoal on hand, but we had no shortage of deadfall from several huge post oaks on our place. I gathered up well seasoned pieces for that hibachi grill and waited until they were reduced to embers and made a damn fine steak with it. That was my introduction to the wonderfull smoke flavor post oak imparts to meat and the first time I ever actually made note to myself assigning a type of hardwood highly desirable for that purpose.

I've got you beat by a good many years as well, but not dcbc. I can't think of any unusual cooking techniques off hand. Dad was an excellent cook however. Better than mom and she was a good cook. Similar to Texzilla588's father, mine made the best waffles from scratch I've ever had on an old electric waffle iron probably made in the 40's or 50's.

Well unlike many here, I like Chuy's. Not everything on the menu, but they have stuff I like. But not as much as I once did. My first experience was back when it was only at Barton Springs as a student. I've never liked their too thin and often too greasy, delicate chips that break. I didn't like the tomato sauce with carrots they called salsa. The chunky salsa, I like. But it's not my favorite salsa. I'm a fan of the steak burrito with hatch sauce. But it seems to me the beef portion is lacking compared to pre-covid. They also dropped charro beans from the menu which IMO, was a mistake. Those were good. Their refried beans aren't bad, but I liked having both options depending what I ordered, and I like other restaurants' versions of refried beans better. I like the chicka-chicka boom-boom enchiladas and their deluxe chicken enchiladas with tomatillo sauce have been OK when I've tried them, but it's rare I order it there. Way back when, I liked their quesadillas, but the last time I tried it ... no mas. Their fajitas have been OK over the years as well. But I usually go for the steak burrito with hatch sauce and like it best with charro beans. Bummer. Like most large chains, your experience can vary from one location to the next. The commitment, or lack thereof, of local management and personnel to setting a standard makes all the difference to the extent they can given the framework executive management provides them. Not encouraged by this latest development, but they were already suffereing to a degree from profit-squeeze-and-growth-itus.

Ate there today. First time. The small CFS is called the Plowman ($12.75) and the large is the Rancher ($18.50), includes two sides. That with two teas was $39.57 out the door. CFS was good, but not elite. Which made it spactacular compared to the previous four I've eaten of late. Gravy was kinda meh. It's pounded out fairly thin, but few will walk away hungry after eating the Rancher, and most would likely be satisfied by the medium as well, whatever it's called. The fried okra and mac-n-cheese were good.

BTDT from early onset till the bitter end. Good on you. A 10 MW portable generator. I suspect there might be some grunting involved, even with the wheel kit. Not to mention the hernia inducing pull cord. Opt for electric start, lol. Seriously though, even a 4500 to 5500 watt portable makes life so much easier and they sip fuel by comparison with the larger output units. And I'd argue, still worth the purchase as a backup should the standby unit go down.

Now that is what you call a smoke'n good deal.

Amazon currently has the Weber 18" for $381.

How much stock do we place in PFF grades? How many would Sark take assuming he could have his way? Damonic Williams - 69.4, 33 tackles, 5 TFL, 3 sacks, 2 QBH Bill Norton - 73.4, 32 tackles, 2.5 TFL, 3 PBU, 2 forced fumbles, 5 QBH Tiaoalii Savea - 68.5, 22 tackles, 6 TFL, 1.5 sacks, 3 QBH (Savea graded higher, 86.2 and 86.9, as a run defender against Wash St and OUsux, respectively.) Little word on these two below (Michigan State) so far other than Texas is looking to schedule a visit (Getafix's post #11942 in this thread) this week with Simeon Barrow. According to SI.com - LSU Country, he wants to decide by Thursday or Friday. Simeon Barrow Jr. - 72.2, 36 tackles, 5.5 TFL, 3.5 sacks Derrick Harmon - 78.4, 40 tackles, 3.5 TFL, 2.5 sacks

Never been to this place, but that's pretty hard to reconcile with "top" or "one of the top BBQ" places. Pot roasty BBQ brisket is an oxymoron and a cardinal sin, IMO.

Still one hell of a last chance opportunity and a lot of money for a douchebag, however it ends up working out.

Likewise. Have you considered brewing smaller batches? I've haven't done so, but have read on homebrewtalk you can brew smaller batches in your 5 gal equipment -- as low as 2 gal batches for primary. Others mention 2.5 to 3 gal in the same thread linked.

If karma for entitled douchebaggery is getting drafted in the fifth round, then the universe appears to be rather forgiving of it.

OUsux - 3 LSU - 6, Ovie Oghoufo a remaining undrafted prospect Ohio State - 4 Georgia - 8 Aggy - 4

Link to prospects drafted. Can filter by school. In this case, it's Alabama with 10 as of this posting. NFL Draft > Draft Tracker > Prospects (Filtered for Alabama and Drafted)

Negative Recruiting Your Own School: The aggy Screenshot Megathread

I don't disagree that he was, and is, a YAC threat in the manner you stated. But he often left meat on the bone in that regard. And when that happened, it was because he was stuttering left and right one or more times too many. Indeed, because it slowed him down too much to make use of his momentum to break tackles or plow ahead and also allowed defenders to close in when he often could have juked them entirely by just one or two cuts. It's an area he can improve on substantially IMO.

Only a few voices of reason amidst an otherwise litany of delusions.

I think a critical lesson JWhitt needs to learn is to dance less. Make your cut, turn north and step on the gas. He has good wiggle, but does it too much. He's left a lot of yards after the catch on the table as a result.