tsip92

Season one in the SEC has been a continuation of the Longhorn victory tour. In the “Big 4” sports (FB, MBB, WBB, baseball) the Horns collected two outright regular season championships, one co-championship, and the one not like the others has been addressed by CDC. That doesn’t even include the other conference and national championships in non-revenue sports. Anyone that didn’t think Texas was SEC ready was sadly mistaken. Thank you to CDC, Jay, Kevin, all the coaches, and most of all the student athletes that have made this possible. They are the epitome of a “University of the first class.” Hook ‘em PS - The football team having a spring semester GPA of 3.31 may be the most impressive accomplishment of them all. Those hard working students have put my academic exploits at the University to shame.

Oregon did not want him!

Time for Quinn to show the NFL what he’s really worth

Any truth that they are going to move both under the “National Recruiting Advisor” brand?

How many RBIs does the rest of the Auburn roster have in this series? He’s been impressive but has not gotten much help.

This would be a huge get for the Horns. Will be interesting to see how it plays out.

How many scholarships do we now have available for portal additions?

Definitely want to see Coach go out sporting some longhorns!

This is a position that Sark must address in the spring.

It’s not quite barbecue, but I consistently have spectacular meals using Snake River Farms Wagyu tri-tip. Cook it in a sous vide with herbs and butter, then sear it on the grill. Literally amazing every time.

I bought a Big Green Egg last year with a ton of accessories for temperature control, etc. It makes spectacularly good brisket and is so easy. I’ve done traditional salt and pepper rub and Salt Lick rub with great success. I never had any luck with pork ribs on my old Weber bullet, so I’ll be interested to see how they turn out on the egg.

After 5 1/2 years in Dallas I finally tried Pecan Lodge yesterday. I was immensely disappointed. It wasn’t terrible, but certainly didn’t reach the level of top end Texas barbecue. Of the places I’ve tried here in Dallas I would say Slow Bone > Cattleack > Pecan Lodge. I think Cattleack and Pecan Lodge are pretty close. Regarding Pecan Lodge, tried the following: - Brisket - moist with an OK crust, but a bit bland. Needed salt and something else. - Brisket burnt ends - the basting sauce provided more flavor than the brisket, but not a favorite - Pork ribs - decent flavor, slightly sweeter version of the brisket crust. I strongly prefer baby back ribs over these spare ribs. - Regular and Jalapeño/ Cheese Sausage - Decent flavor for both but the grind was very course. - Fried okra - good cornmeal coating and coked well, but under seasoned - Peach cobbler - the star of the show. Good sweetness, some oat? crisps, and a tasty filling to go with the peaches - Beef ribs - they were out, it happens Outside of Dallas I’m a big fan of Franklin’s, La Barbecue, Micklethwait, Louis Mueller, Salt Lick (I know, it’s covered in sauce and they use a lot of electric smokers), Pinkerton’s (Houston), and Killen’s. Franklin’s is excellent, even if you buy in bulk to avoid the line and then freeze and reheat it. For day-of accessible BBQ La Barbecue is my go-to. i also frequent Opie’s in Spicewood. Maybe not high end, but good respectable BBQ that’s convenient for me and no wait. I’ve had Snow’s, Cooper’s (Llano), and Luling City Market, but it’s been so long ago that I can’t remember the details. What are your favorite BBQ spots?

Going to need better shooting across the board, but the suffocating defense was impressive.

I think that post was poorly thought out, but obviously sent before Miller had been announced. Bilas thought we were getting a unicorn too!

I think I’m OK with that. Give Miller enough to prove that he can be successful and then go all in if he does.