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KevinJ 12th Warrior


Member since 27 January 2013 | Blog

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Voting Record: 5300 / 311

Recent Activity

Comment 8 hours ago

I consider myself middle age and haven't lived in Columbus since 94, I have lived in German Village rented a Condo there for a couple of years and my mother currently lives in German Village. If I were to move back that is where I'd want to live, it's pricey there compared to the Burb's but the location is great.

Comment 9 hours ago

Every player is different some are late bloomers, some it just takes more time for the light to come on and realize they have to put in more work to become a better player and compete. I'd say Dunn had just as much talent as Weber coming but out of HS, does he have the drive to excel that Weber has, we shall see. I remember Hyde's first few years, fans were still clamoring for Berry to get more touches then Hyde blew up, Berry never panned out.

I don't care who the backup is, I know they'll be a great Running Back and get the job done because they have to earn it, I just don't think Dunn is going to lay down and give up the spot.

Comment 26 Aug 2015

My wife graduated from Alabama so we go to one home game a year, she is going to have foot surgery in a couple of weeks and will be scootin it for awhile so I'm not sure what game we'll go to this year. 

Comment 26 Aug 2015

Would love to get my hands on a bottle of Old Forester Birthday Bourbon but I won't hold my breath, I'm sure I would enjoy it as much as The Situational.


Comment 23 Aug 2015

Next time I'll add is fresh crushed garlic in with the onions and peppers and might try some mozzarella. 

My favorite is still using ground pork, adding rub, then topping it with vidalia onion, bell peppers, jalapeño, shredded cheddar and topping it with BBQ sauce before rolling it and wrapping it. When it gets to an internal temp of 155 brush some BBQ sauce on top so it can set and pull it at 165. I like using Sweet Baby Ray's BBQ sauce.

Pork Fatty

Comment 23 Aug 2015

It's funny you should mention Bourbon, I've been thinking of starting threads in the future from time to time called BBQ, Bourban & Beer, featuring something Smoked or Grilled along with a Bourbon or Beer. 

Comment 22 Aug 2015


Served with some warm homemade Marinara Sauce on the side and salad. Wish I would have crushed a Garlic Clove and added it with the Onions and Peppers, next time.

Comment 22 Aug 2015

For those interested in the Pepper Stout Beef I just pulled it out of the Oven and it's smell's amazing, going to let it cool for a bit and shred it for Sandwiches tomorrow.

Have to give it a little taste. 

Comment 22 Aug 2015

Maka, I've never had a Facebook account, I appreciate the suggestion though.

2hrs in and the fatty's I.T. is at 150, the Chuck Roast is at 153, both are coming off the grill when they hit 165. The Roast will then be put in a covered pan with with onions, bell peppers, jalapeño's, crushed garlic clove, quarter cup of Worcestershire and a bottle of Guinness. In the oven at 350 for probably another 3 hrs, or until it's tender enough to twirl a fork through it like spaghetti. Going to shred it for sandwiches. 

Comment 22 Aug 2015

I have a German Shepard and Chocolate Lab, we do 3.25 every morning before my cup of coffee, I also did 20 miles on the Road Bike after that, so I can eat whatever I want today. 

Comment 21 Aug 2015

Leftover Pizza I cooked on the Weber Kettle last night, I think I'll wash it down with a DFH 90min IPA.

Comment 20 Aug 2015

I would tell them, you have a middle of the pack Big 12 team (Mizzou) come into the SEC and win the SEC East 2 years in a row, you need to worry about your own damn selves. Oh yeah and the SEC East Champ lost a regular season game last year to B1G bottom feeder Indiana, you're not as good as you think are and lucky you're in the SEC East and not the B1G East. Scrubs!