UNA Lion
Roar Lions & Roll Tide!
Touchdown, Alabama!
To me, the biggest difference is that he's been "off the charts" against this Bama D.Every mobile QB with an arm is "off the charts" though. As always, the position comes down to brain power once you pass the prereq's.
I played with a QB who played at Iowa, a guy who played QB/DB and went on to be a SEAL, and a guy who was a 2nd string guy at a D-3 school. The D-3 guy was the best actual QB.
Hurts is a coaches kid.
Yeah, Bama wore them out by halftime instead of halfway through the 3rd qtr like I expected.Things just get worse for USC.
Nice. I've always wanted to get into smoking things. I just tend to not have the time....but it seems like it would be great on a day like this, especially for away games. I've thought about getting one of those green egg smokers or whatever they're called so I could use it as a charcoal grill as well.I would expect around 2-3 hrs then if it's anything over 250 degrees.
you probably wont see it again, the result was not what you wantI have to hand it to USC, I have never seen that blitz tried before. CB and Safety blitz. That is balls!!!
It was basically like me playing NCAA Football on Xbox as a 13 year old calling a goal line defense in the middle of the field.I have to hand it to USC, I have never seen that blitz tried before. CB and Safety blitz. That is balls!!!
Yeah, Bama wore them out by halftime instead of halfway through the 3rd qtr like I expected.
I use a Weber classic kettle grill for grilling and a Weber Smokey Mtn. smoker for smoking shit. Wouldn't take a plug nickel for either.Nice. I've always wanted to get into smoking things. I just tend to not have the time....but it seems like it would be great on a day like this, especially for away games. I've thought about getting one of those green egg smokers or whatever they're called so I could use it as a charcoal grill as well.
Is he? I didn't know that. Thought he was just fast. I'll watch and see if he's coach-smart.
Looking for pull back from the bone is no way to tell if ribs are done. Have to do the bounce test or by feel. Pulling away happens when they start to dry out. Entirely possible to cook thick slabs without hardly any pullback when done.I'm at 250 and it's been 5. These are some thick St Louis style ribs or maybe my temp gauge is off.
It was basically like me playing NCAA Football on Xbox as a 13 year old calling a goal line defense in the middle of the field.