Just looked at the play by play. tOSU had five turnovers in the fourth quarter after only having five for the first three quarters. If they can keep turnovers low, they will be a hard team to beat. They looked super sharp today
After turning the ball over 19 times last week, it was nice to see the vast improvement today. They had 3 TO's total at one point in the 3rd but got a bit sloppy towards the end. Haven't seen the final stats as yet but their shooting % was insane
When I played in the 70's, there were three teams in Ohio. There are now 146 teams. In Florida, where I now live, there are 209 teams. Lax became a varsity sport in Hillsborough county (Tampa) a few years ago as well. Baseball participation is way down from what I hear
The shitty thing is our house is being tented for termites this weekend and I can't DVR the game (or any other game). Headed to a sports bar to watch but I like going back and seeing the play is slo mo
tOSU plays Sunday at 5, not Saturday. Game is on ESPNU
Buckeyes have never made it past the second round, would be huge to make it to Championship Weekend
John Paul is the only coach scUM lax has ever had. They are going to conduct "a national search".
Good luck with that
But not really
If Withers can continue his domination from the FO dot AND the Buckeyes can cut down on their turnovers, they will be a tough out in the B1G tourney as well as the NCAA tourney. The only other FOGO he has not destroyed is Baptiste from Denver, who has a sick .743 FO winning %. Withers is 3rd in the NCAA with a .683%. Withers was 19-26 against Johns Hopkins FOGO's and that translates into a lot more possessions. tOSU is 29th in the NCAA in turnovers per game, a stat that has to improve. The Buckeyes rank 6th in GAA and could have been better with fewer TO's. Hopefully Carey can continue his stellar play in goal.
IIRC, tOSU has never advanced past the second round on the NCAA tourney. I have a good feeling that this year could be the year they go deeper in the tourney
Shades of Pryor's announcement
Is the game against Rutgers being televised anywhere?
I can't find it on DirecTV
The problem with "recruiting more offensive linemen" is that OL can only do one thing, play OL. Other positions i.e. LB, DB, WR, etc can play special teams. Remember Corey Smith against 'Bama? Several huge ST tackles. Teams only have 85 schollies to give, you can't have 20 schollies tied up in the OL, max is 14-15. The problem is when you have under performing OL they take schollies away from guys that can contribute
Hill is suspended for the for first six games of the upcoming season
Pretty sure you are referring to Dick Mack. He only played lax after his football eligilbility had expired IIRC. He was a two year starter at guard in 73 & 74. Saw him play at the outdoor facility on Olentangy. He lacked skill but brought a strong intensity to the game
And I neglected to tape the game
Watch what he does, not what he says
@KevinJ, you should look into the Slow and Sear, made for kettles
Turns your kettle into a top flight smoker and is perfect for doing steaks via the reverse sear technique. I have smoked brisket, pork, ribs, salmon, ice (yes, ice for a killer Bloody Mary), chicken and a whole lot more.
If you guys haven't visited www.amazingribs.com , you are missing out on the single best website for all things on the grill / smoker
http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html is the technique for pulled pork. I currently have four butts smoking on my WSM for an event tomorrow. I will pull the pork tonight, use my Food Saver to vacuum seal the meat, get up early and place the meat in water at 175 degrees in my oven until ready to serve.
I have competed in several BBQ comps and got a second (first loser) in brisket once. Granted, it was a wagyu brisket but it was tremendous
Correct! I dry brine everything
You can wrap without killing the bark. Simply put the butt back on the smoker over direct heat until the bark firms up.
That video is awesome, I use 24" pink butcher paper myself for brisket. Franklin the brisket GOD
Mustard doesn't penetrate into the meat, molecules are too big
Never let meat come to close to room temp
Cold meat absorbs smoke better
Wet brining doesn't do much
Dry brining with kosher salt does wonders
Peppers appears to be a classic 'tweener. Not big enough to play lineback and not quick enough in coverage
Too bad, but not really
I haven't asked or received an autograph since the '69 HOF game in Canton. Bart Starr not only gave us a 'graph, he took our names and address's down on a yellow pad and sent us an 8 x 10 glossy personalized to each of us.
Classy, classy guy