Heath

On 9/7/2019 at 9:51 PM, Bull Dozer said:

Yeah he doesn't see ghosts like Blake and get happy feet. Because he stays in a good throwing position he's been getting the ball out on time while Blake's feet are a mess and he's constantly late getting the ball out or is in the process of  bailing for no reason and not seeing throws.

McCloud has at least shown the ability to go through the progressions and he's an actual threat to hurt teams on the run consistently. I'm not saying the kid is the second coming but there's more to like to his game in those offense right now. Time to see what we have 

This is exactly what I see. So many times I was screaming at my tv to let it go. He gets to his drop, panics, and tries to fly out of the pocket. The line has been bad for 2 weeks but we’ve seen the difference in McCloud. He gets to his drop and lets it fly. The timing in this offense is critical and honestly a guy like Blake should be able to run the **** thing.

I saw a post on twitter a few days ago from the guy that is the DJ for the home games. Can’t seem to find it now. If anyone can find it let him know.

53 minutes ago, CousinRicky said:

How did you keep those warm, with towels, etc?  I like the idea of doing the sous vide but we usually don't do the main meal until 2 or 3 hours after we leave the house.  Worry about keeping it at that temp.

https://amazingribs.com/more-technique-and-science/more-cooking-science/faux-cambro-can-save-your-butt-turkey-and-save-face

If you do a lot of grilling I can’t recommend this website enough. Meathead is awesome.

On 8/21/2019 at 11:22 AM, Nick Carroll said:

I usually grill at the tailgate.. I do smoke meat but it takes so long that it is not worth doing at a 5 hour tailgate. I might have to step up the food game a little this year.. Burgers, dogs and brats have been done a lot. 

If I’m doing a brisket or pulled pork or something I usually try to finish up a little before we’re trying to leave and throw it in an empty cooler wrapped in foil and towels. Opened up an hour later at the tailgate and you’ve got a delicious hot meal. The other option we did last year was sous vide the meat before hand and just sear at the tailgate. Allowed us some pretty delicious steaks last year.

On 8/19/2019 at 7:46 PM, jchem1995 said:

I’ll start

Wisconsin - Beer and Cheese Bratwurst plus sautéed onions, peppers and mustard.

South  Carolina State - Beef Brisket, mac n cheese and corn bread muffins.

SMU - This is a toss up until we know game time. Noon kick off it’s steak and eggs. Anything later,  smoked meatloaf, baked potato,

BYU - Toss up with SMU for Steak and eggs for noon kickoff. anything later, something Mormon. 

Temple- Philly Cheesesteaks all the way.

Cincinnati - Chilli Tampa style.

Memphis - 4 racks of ribs. Two Memphis style rub two bbq.

Championship game - Lobster tail. 

I lost sleep smoking meat so much in the last 2 years that I don’t know if I can do it another year. Might be time to invest in a Traeger so I don’t have to check temp ever again.

I’ll probably end up with a very similar menu except instead of steak and eggs, biscuits and gravy and eggs.

1. USF

2. 34-31

3. Cronk

4. McDoom

5. 420

14 hours ago, BDYZR said:

See! The excitement is building for this season. Now just a few thousand more folks coming back and we're filling RayJay again.

GO BULLS!

Haha I never stopped going to the games or reading here. I just never really posted. But, CKB has me real real excited for the offense.

Negative. I’ve actually been on this board for 10 years. Just haven’t been actively participating in a while and couldn’t remember my old account/email.