jpage520

Currently pouring over the ticketing sites for the best deal for Knotfest when it comes around VA in September. 

Gojira

Behemoth

Volbeat

Slipknot

I've seen everyone in the lineup at least once except Volbeat who I'm kinda meh on and hope they surprise me. Most excited to see Behemoth again and Slipknot. Last time I saw Slipknot was a few years ago and it was absolutely electric. Hoping they bring the same energy. 

On 7/28/2019 at 12:23 AM, StillUnknown said:

 

need that Tank/Farmer match to be made, promoters need to get it done

Agreed. One would think that has to be the next step. That fight would be fantastic.

I really need to bite the bullet and get DAZN. Been saying it for a while now. 

Any thoughts on tomorrow's Showtime card? I plan on watching, but man I can't see anything that makes me feel like Davis isn't gonna win this thing outright in 5 rounds or less.

Wellp...

In reference to my previous post from the other day, we blew it. But at the same time, we hit the bar. After having a few days of trying to keep some distance from most Skins related media and the like in order to just gather myself and try to create a viewpoint that isn't hampered by pure emotion, I think I've come to grips with things...

As disappointing as Sunday was, we're on schedule. As bad I wanted Sunday to be another example of being ahead, to show the folks still skeptical or even in denial that we have the ability to put the QB issue to bed, and to end the season on a note that shows some real change in ending the back to back postseason appearance drought, that isn't what we got. Instead, we all left FedEx or wherever we watched with a taste in our mouths that was not only foul to begin with, but the foulness was enhanced by familiarity.

I'm finding though, that the aftertaste is nowhere near as wretch inducing as the past. Much like the loss to GB in the first round last year, I'm finding myself much more able to soothe the pain of the loss with hope for the future in knowing the rebuild is still moving according to plan. But realistically, I could be wrong since next year will be the biggest test of the bunch without a doubt. Setting a bar for a team digging out of such a deep hole is not necessarily easy, but much more forgiving than it is making a prediction that requires less leeway in the margin for error. By next year, if this train is still on the rails I've predicted it will be, the losses count more, while the wins trend further into the realm of expectation.

This upcoming offseason is without question the most important for Scot, Jay, and the franchise as a whole in a really long time. The holes in the play on the field are not just readily apparent, they're constant. Miss addressing them and you create the mentality of the "same old story" and greatly hinder the potential balance of performance between offense, defense, and the bits in between that affect the two. Yet, ignore one unit completely to focus on the other, and you risk a shortfall of output and the security of depth to maintain a good performance that keeps you in ball games.

I firmly believe that we're on the right track and are on pace to bring this team to a level that hasn't been seen by anyone in my generation, often called "The lost generation", due to having come on the scene at the start of the decline with not much more than a few 10-6 years and short lived playoff appearances to show for it. I don't necessarily mean multiple SB titles. I mean a team that's good on the level of garnering constant respect. On a level of always being a test for anyone coming to town. And on a level of exorcising many of the demons brought forth from the past couple decades of futility.

Time will only tell y'all.

I firmly believe that Sunday's game is THE truest barometer of gauging whether or not the intended overall culture changes to the franchise are actually truly taking hold. The Carolina game was one, and they failed. But as discouraging as that night was, it almost seems like nothing compared to Sunday. If we lose this game, and end our season that night on our own accord, that will truly be the MOST Redskins way to cap off this season.

I believe in what's been happening, I believe in what Scot, Jay, and co are doing here. I believe in this rebuild and that we're finally putting things on track and in the right direction. I believe I'm witnessing this franchise actually go about this the correct way for literally the first time in my entire life.

But I think that Sunday will truly tell us where this team stands in its rebuild process and its culture change.

I've said from the jump, since we got a true GM that during his contract tenure, the 4 year plan should/could/will look something like this. And I've been pretty damn close so far....

Year 1- The bar was 6-10. That would show an actual improvement. Show that we're moving up from the dismal previous couple years. We took advantage of a down year in the division and the league in general really and overperformed and got ourselves a winning record and into the postseason.

Year 2- Bar is 8-8. The tie ensures that doesn't happen I know. But we're hovering there. Plus, we're hovering there in a year in which the division kicked back into gear and is one of the best in the league again.

Year 3- Bar is 10-6+. A losing record is not only unacceptable, but we should be competing for the division.

Year 4- The bar is competing for the conference. By this point the core should be established, the pieces in place, and this team should be one teams are marking on their calendars for extra prep. We should be a team no one wants to play. By this point, we should be a regular on the FOX 4pm national broadcast. By December we should not be concerned about making the playoffs. We should be concerned about home field.

I put this stress on Sunday because, well, y'all I'm so damn tired of feeling like games like Sunday are traps and just setups for ultimate letdowns. If this team is truly moving in the direction it needs to to become a winner, it needs to overcome that. I'm definitely not saying that all is lost and the sky falls if we lose Sunday. There is a lot to be positive about with this team. I'm just saying that a strong performance and W on Sunday should be a sign of this team turning a corner.

That sounds really good. I've wanted to do something like that sometime here soon. My local Aldi got some beef roasts in recently and I was debating picking one up to cook. Weather just didn't feel right for a pot roast. So I was trying to think of a different way to do it. Didn't even think about pit beef.

So an hour or so at 325? Would it be at all more or less effective to take the temp down and slow smoke it? Or more effort for nothing?

Just got a new offset smoker and doing a 5lb brisket any advice out there.......

Also recommendations on how to keep the fire steady

If you haven't seasoned the smoker yet, when you do, use that time to try and gauge the fluctuation of your temp. Keep an eye on your fire. Remember keep the chimney (on the grill chamber) wide open and maintain your temp with your vent on your firebox.

I personally like to lay a bed of coals down in the firebox before I start a chimney of hot coals.

Thoughts on the ASG tonight? I think it could be a pretty decent game honestly. Theo Walcott stated the other day that "It won't be a friendly game" when asked about facing Drogba and Cech again.

I look at that picture, and all I can do is fixate on the saddest-looking bear mascot I've ever seen (background).

 

Also, NFL football at Wrigley Field-- very cool.

LMAO! I just caught that! That bear is hilarious.

Never put any high concentrations of sugar on the grill. It burns. Stuff like honey and syrup and things like it can ruin a grilled dish really fast. I'm a big fan of incorporating brown sugar and maple syrup in some pork dishes. Pulled pork included. But I only do that if I'm making it in the crock pot or a dutch oven. Both of which can make some FANTASTIC pulled pork btw.

Just a short sear over direct heat I'm assuming?

A buddy of mine was throwing a party for his girl's bday this past weekend. Asked me to cook since it's not really his forte. I told him just buy the food and make sure I'm at no shortage of cold beer and it was no problem. Got two whole chickens, spatch****ed them the night before, and let them season overnight. Little salt, pepper, lemon pepper, garlic, cilantro, cumin, and cayenne. Cooked them with 2 side indirect with a couple hickory chunks on the coals. A short thunderstorm rolled in right in the middle of the cook which sucked. But the temp held strong and all was good. What was funny though was when the rain happened, we didn't see it coming really. So at first I just took off my shirt while it was still dry and left it inside while I went out to keep an eye on my grate temp. After the first run out there like that, my buddy's mom had apparently dug out a small umbrella and pink poncho for me. So there I was, outside in the pouring rain under a small purple umbrella in a pink poncho manning the grill lol.

I was initially concerned about rubbery skin on the chickens, so I tried to maintain a temp closer to 300. Also with spatch**** chickens as opposed to a mounted whole chicken, I was able to flip them over on the the direct heat for about two or three minutes to get a nice char and it really helped the texture of the skin. All in all, they came out delicious.

Aldi was having a sale on sea scallops a little while back so I picked some up. Thinking about maybe wrapping them in some bacon and throwing them on the grill. Any tips on that? Should I cook the bacon a bit first to be safe? Direct or indirect heat? Should I use a plank?

I've taken some flak around here for liking Sheehan. I use to really like him. I thought Lovero was a pot stirring ninny and grew tired of him.

 

But now Lovero is on once a week in the Sports Reporters slot as a guest reporter and I'm enjoying Lovero, and finding Sheehan to be a pot stirring ninny.

 

I also thought the Sports Fix was handicapped to strictly redskins by contract, but now I'm thinking it's just Sheehan. He just doesn't want to talk about anything else. It's annoying.

 

Lol Get him on the topic of Maryland basketball (Or please don't), he'll talk about that forever.

I enjoy having Czabe and Andy back together. Mainly because I think they have a pretty good natural chemistry together which an help the show move along. Plus I've always enjoyed listening to Czabe. I like Galdi when he has a partner. It's nothing against him, but I tend to turn his show in the morning off more often than not because of that.

I'm not too big on Sheehan and Cooley together. As others have stated, it's just kind of a weird chemistry.

Yes.

The trick is to use a paper towels. I use a paring knife, to get it started, and then grip the membrane with a paper towel. It works, MOST, of the time. Sometimes, I do say "**** it!", because my fingers get cold. If at all possible, I remove it, because it allows the rub to flavor the meat, which is otherwise blocked by the silverskin, because it's not very permeable.

I'm going to keep working at it. But so far doing slits on and in between the bones has worked pretty well. I also like to put the slab over direct heat (My firebox has a grate) for a very short time to try and burn/melt it a bit. Worked for me so far. I've done a couple slabs on the smoker now and have yet to be disappointed.

"silverskin?"

100% of it should've been removed, before the cook

Great story, glad it worked out.

How's your friends hands?

I'm going to assume this means the membrane on the underside of the bones?

I typically just slit mine between each bone because for some reason I just can't ever get it to peel off properly. Lol all the videos and TV shows and stuff make it look so effin easy, but every time I try it comes off in little itty bitty pieces that would take hours to do.

Other than ribs,(I don't measure temps on those), the only other meat that I smoke more than one, is pork shoulders and pit-beef. I try to keep the roasts uniform, and stick the meat probe into the smallest

piece.

What's your testing method on ribs? The bend test? So far, that's been my go to. Pick up with tongs in the center. Look to see if the top skin cracks when it bends.

I'll tell y'all one thing. One of the things I absolutely love about soccer and sport in general is how much of a global language it is. But I'll be damned if following a Welsh team isn't creating a hell of a learning curve on the only language I'm fluent in and have spoken my whole life. Lol I always tell people "I don't speak English, I speak American." and that's never been more readily apparent than now and since I really began taking an interest in the BPL a few years back.

GHH I think I can now begin to imagine to a certain degree your experience when starting to follow the Skins.

Vinegar based bbq sauce is the most popular in the Carolinas, but technically, all forms are present.  I prefer tomato based but do enjoy the vinegar based ones.  

 

Like JP said, it's like beer.  There are some vinegar based and tomato based bbq sauces I can't stand, some I love, etc.  I grew up in the tomato based region and now live in CLT which is still in that region, so there is that.  

 

 

http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html

One of the beauties of being from Va is not having to stake any kind of allegiance. We welcome it all.

I do tend to use mostly hickory in smoking and incorporate apples in some way or another pretty much any time I'm cooking pork of almost any kind though. Those things to tend to be Va staples.

Now we're just digging into personal preference. Choosing your favorite style of BBQ or sauce is something I'd compare more to choosing a favorite craft beer. For the most part overall, it's all really good. Just a matter of finding a favorite. The only true sauce sacrilege is putting A1 on a well cooked nice cut of steak.

In this case in particular, I would blend some apple cider vinegar, apple juice, and some of the same seasonings used on the pork itself. Maybe make a mixture of a cup or two and heat it over very low heat long enough to get it back up over proper temp and serve it with some slaw and options for sauce should folks enjoy that. I would only agree to the crock pot idea if you have the ability to control the temp.

Any of y'all ever seen the "Away Days" channel on YouTube? It's pretty cool. It's a younger English dude, probably about early to mid 20s, going to different stadiums and seeing matches and showing the experience. It's almost all over in Europe. A lot of lower tier matches, but towards the end of this past season he got to some BPL grounds. He did make it over to Orlando for an MLS match which was cool seeing his reactions to some of the pretty common stuff in sports culture over here. Looks like he's a Norwich supporter primarily since he does a lot of travel with Norwich fans. But he does a decent job documenting the experience somewhat unbiased. Only gripe I have is that it looks like he may have had some trouble regarding showing any actual on field action because most of the POV is facing away from the field. But I know even MLS is cracking down on that so I'd imagine BPL probably got on him too.

 

Gomis was a good goal scorer and had a great celebration (he'd crawl around like a lion or something) but for whatever reason he fell out of favor and played mostly off the bench the second half of the season.

 

Wonder if they'd try to get Wilfried Bony back from City?

Yeah, I have seen the celebration. Definitely cool.

In regards to Bony it looks like Leicester has interest.

Good. That dude is like an Arsenal killer.

Lol He does seem to do particularly well against Arsenal. I was doing a little research on the subject last night and it seemed the majority of his highlights were specifically against Arsenal.

Rumor mill is swirling about Bafetimbi Gomis possibly being out of Swansea on loan to Marseille. Seems as though the response to him heading out will be resoundingly positive from SCFC fans. Being a n00b I don't want to pretend as though I have a strong opinion one way or the other. From what I've read though, he's been a disappointment for the most part. Lol He's a monster in FIFA. But his real life performance, not so much.

http://www.southwales-eveningpost.co.uk/french-giants-marseille-to-offer-bafetimbi-gomis-way-out-of-swansea-city/story-29451853-detail/story.html

I made two whole chickens on my Weber yesterday. Got to try out my new ThermoPro TP08. Brined the chickens overnight and seasoned with Adobo under the skin before grilling. The meat was delicious. I must've done something wrong though because the skin ended up rubbery.

Had the same issue smoking one a while back. Everything I've read says that's a temperature issue during the roasting process. Too low makes the skin like that. One perk is that it seems to help seal in the moisture on the rest of the bird. But flavor and texture wise, skin like that can really bring the actual eating experience down tremendously.

In regards to ketchup, I only refrigerate mine because I enjoy cold ketchup for dipping.