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  1. Past hour
  2. Out here at St. Augustine for the final stop in NOLA
  3. https://www.on3.com/news/top-100-players-in-college-football-for-the-2025-season/ https://www.on3.com/teams/texas-longhorns/news/seven-texas-players-land-in-on3s-top-100-players-in-college-football-for-the-2025-season-list/ Interesting 'Top 100 Players' list from On3. Ohio State has #1 and #3 players in the country with Jeremiah Smith and Caleb Downs. Texas has the most players in Top 100 of any team in the country with 7 plus we have 3 players in the Top 10. Interesting to see Florida with 6 players in the Top 100 and Georgia only has 2 players in Top 100. The times are changing. Excited for this season to get started. Hook Em!! 🤘🏼🧡🤘🏼🐂 Texas Players in the Top 100 No. 4: EDGE Colin Simmons No. 9: LB Anthony Hill Jr. No. 10: QB Arch Manning No. 43: CB Malik Muhammad No. 45: WR Ryan Wingo No. 90: OT Trevor Goosby No. 93: S Michael Taaffe
  4. Today
  5. We could really use a series win here. And OU still sucks.
  6. It's a 6:30 p.m. start on SEC Network+ for the first game of a three-game series in Norman. Texas needs one win for a share of the SEC regular-season championship.
  7. OTF peddlin drugs 😕 Unsubbed….. jk 🌚
  8. 2027 WR Easton Royal ran 10.30 in the 100 this spring. Ended up playing second in Louisiana during the state relays. 6-foot and 190 pounds at the moment.
  9. Two more stops set for today: Brother Martin High – Home of 2027 five-star WR Easton Royal who clocked a 10.38 this spring. So. Hudl: https://www.hudl.com/video/3/18475096/673e61a0b733975b8a490892 St. Augustine High – Chris Jackson offered two WR on Wednesday – Miguel Whitley and Ray'Quan Williams. Whitley So. Hudl: https://www.hudl.com/video/3/19504666/66e84df29a1a9ec1f3c55e36 Williams So. Hudl: https://www.hudl.com/video/3/19620414/674245c8ca1e3e0a3541600b
  10. Traeger has done and is scheduled for a road show at Costco locations. Bought mine there and the pricing was a bit better. When we moved, I gave away my offset and about half a cord of pecan and oak. Could hardly get anyone to come take away the wood for free. My daughter got me a collapsible tub and the blanket bag from Drip EZ. Love the blanket bag for letting meat rest. Keeps the temps up.
  11. it's not that Facebook is "dumb" — it’s that spam and misinformation are deeply embedded, scalable, and economically incentivized, and platforms struggle to keep up.
  12. I mean they are a sponsor of OTF so you will have to take it up with Bobby
  13. This is a bad influence on our offensive linemen. Take it somewhere else please.
  14. I know @Joe Zura can’t lay off the weed.
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  16. And apologies for crashing a grilling thread with low slow smoke pics 😎
  17. Beef Dino Ribs smoked on a custom vertical offset … thread needed pictures 😎
  18. Outstanding young man and family.
  19. I have the XXL big green egg. I use lump charcoal and some wood and occasionally some lump charcoal logs my wife bought online from Japan (those last days, don’t know what is in them). Also have an Argentinian grill with a box below and mechanism I can hang meat and lower it to the coals. Also a Traeger at the RV, and kettle Weber. Pizza oven and a table top balckstone. Whew! 😅. You asked. Right now I use the BGE the most, I start a nice fire then get it to coals and you can do most anything. For the Traeger chicken on the bone (about 40 min 300) and pork tenderloins (45/50 min 350) , pork chops (less time just watch these depending on thickness 300) come out nice. You can do a brisket for sure because you can keep such a consistent heat with the Traeger (it’s cheating but who cares), make sure your brisket is about 1 1/2 to 2 inch thick with consistent thickness to the point. Trim excess fat to 1/4 inch or less. Olive oil salt and pepper brisket (kosher salt and cracked peeper best, a lot of it. You can add some coffee grounds and paprika if you want to get fancy. Cook on 275 for 4/5 hours just on the grates, spray with water or apple cider vinager q1 hour, cover with butcher paper after 4 hours and cook 8/9 more hours check internal temp with probe at end last hour to get brisket to 190/200 temp then cut off. You want brisket at 204 temp at the end after rest. So know it will still cook after you take it off and rest. Eat it soon and you will be golden.
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