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Lineup hasn’t been posted yet.

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

Max starting?

We could really use a series win here. And OU still sucks.

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.

OTF peddlin drugs 😕 Unsubbed….. jk 🌚

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.

Brother Martin (La.) practice.

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

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.

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.

What’s weed lol

I mean they are a sponsor of OTF so you will have to take it up with Bobby

This is a bad influence on our offensive linemen. Take it somewhere else please.

I know @Joe Zura can’t lay off the weed.

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And apologies for crashing a grilling thread with low slow smoke pics 😎

Beef Dino Ribs smoked on a custom vertical offset … thread needed pictures 😎

Outstanding young man and family.

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.

And this is mainly for some reasons you alluded to and that is shifts in how defenses are played now vs then. If a team runs the table and goes 17-0 in this era of CFB playoff will truly be one of the best teams of all time given what they'd have to have gone through a gauntlet no other team has gone through in the history of the sport.

The 2026 team on paper could be as good and in some areas better than the 2005 team. Depends on if Arch has a big jump in his play in year two as the full time starter like Joe Burrow did from '18 to '19. But even then, I agree. Unless guys like Ant Hill and other key members of that 2023 class stick around, they will probably be good but not all time great. But you don't need to be all time great to win a natty. That 2005 team was unbelievable. Scored 50 ppg, ran for 275 yards per game. Only had 31 sacks and surprisingly only 11 interceptions, so I think both the '25 and '26 teams will have more sacks and INTs and probably eclipse those amounts in the 12 regular season games. Averaging 50 ppg even in today's CFB with ruled geard towards helping offenses is rare.

Agree with the others. Pork butt would be a great place to start, and allow you to get used to your smoker while having a great, low risk meal for quite a few meals folks. Subscribe to the Meat Church YouTube channel. He has some great stuff on there

We set program records for NFL draft picks each of the last two years. It will take a hell of a team to be as good as Vince's 2005 team which is wildly considered a top 3-5 team all time. Also players now days are more advanced out of HS than they were in the early 2000s so they don't have to be seniors to be what seniors were then IMO. The fact we have players only playing here 3 years and going to the NFL says a lot about the quality of player they are. Just because you're a senior doesn't mean you're good.