Illinois Hokie's Recent Comments
I volunteer for quality assurance of all bourbon served at TKP tailgates.
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11 years 4 months
# | Talented 2016 RB Robert Washington Shows Interest in the Hokies, Despite Bevy of Major Offers Sic em, Mook.
What's the record for number of recruits to verbal before we get one from in state? I'm loving this.
EDIT: I'm also loving that we have two WR verbals before March. I hope we can get Eric Kumah to get onboard and make it three soon. Good to see us addressing positions of need early in a cycle.
They have been. Are you not paying attention the last two recruiting cycles?
Maybe because for the most part, 4 and 5 star recruits don't commit this early in the game?
Conner O'Donnell is listed on 247, but not Rivals. Probably just doesn't have a Rivals profile yet? Hard to say.
I'm actually relieved to know that we were making penance for the sins of our forebears, because to this day I've wondered what we did to piss them off so thoroughly. I picked the wrong year to participate in my first civilian vs corps snowball fight.
Thou shalt always receive upvotes for TNG references
Said before, will say again. I think Juice has more overall upside.
Prepare for the worst, hope for the best.
with Easter being on April 5th this year (who decides that by the way?)
That would be the Jewish calendar.
I gotta try Ridgewood next time I'm home. But the thing I like about Pratt's is they go so far off the reservation with their menu items. Pulled turkey and blueberry habanero ribs. So many barbecue places just feel like they're trying to outdo each other with the same menu. Pratt's actually does some things differently.
They laid siege to Pritchard Hall after we were driven back from the drillfield. It was hardly a sanctioned event back then and was after dark. We barricaded the doors and were dumping water on them out of upstairs windows. One of my greatest memories in Blacksburg.
I think the issue is even though it's easy, it's also down the totem pole. Route running, good hands, scramble drills, etc. are all going to take precedence over blocking in a WR coach's agenda (rightfully so) and with only so many practices to work with, it's an easy place to skimp. Especially if the scheme doesn't demand it.
I'll admit, after reading Andy Bitter's recent writeup about Zohn and discovering that he coached at Richmond under a pro-style scheme, I feel much better about this particular area of Zohn's resume.
I will agree with you that all of Marcus' problems were self-inflicted wounds. I will vehemently disagree, however, that it had zero to do with the hype surrounding him, or that the situation he faced was no different than most other QBs of his talent level. His situation was unique. He was anointed as the second coming. It wasn't just regional sports press. That quote I mentioned about saying he would win VT a national championship, that was from Stewart Mandel. The national sports journalists were on the bandwagon, and that fed into the cult if personality that set Marcus up for a monumental failure.
But most importantly of all, you and I fundamentally agree. NONE of this excuses Marcus. He had the skill set to come in and prove all of his hype right. He didn't. He failed, and that's on him. 100%.
Best of all, that sauce never goes bad. Vinegar, brown sugar, red pepper flakes and ground black pepper. I have a bottle of it in my fridge that's been there for two years. When it gets low I top it off, so it still has some of the original spices from the first batch. Flavor is amazing. Sometimes I'll dribble some over my spareribs if I want a little more kick.
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11 years 4 months
# | Bitter blog - Relationships the key to Zohn Burden's coaching, recruiting success Every single thing I read about Zohn makes me like him more. We can't judge this hire for another couple of years, but damn does it feel like we hit a grand slam here.
I can think of no better use for it.
WADR, I think Apocalyptica did the better string arrangement.
there are several plays where opponents try to cut block him, and he steps right over the block like he is stepping over a piece of rope laying on the ground.
Paul Johnson, take notice. The dive is dead.
You absolutely have to taste it to assure quality of ingredients. Usually quality is determined after the fourth or fifth Guinness.
Great mop for brisket: Apple cider vinegar, Guinness stout, Worcestershire sauce, garlic powder, black peppercorns and red pepper flakes.
This is a thing of beauty.
Now you are speaking my language. The best part about moving to the Midwest, the pork here is like nothing I've ever tasted.
The best barbecue in my neck of the woods comes out of my own smoker. Ribs are by far my favorite, pork shoulder a respectable second, and brisket lags far behind. Brisket is expensive to buy and a temperamental bitch to smoke.
Ribs, I like St. Louis style. The night before the smoke, I rub them down with a mustard glaze and apply a liberal dose of my own recipe rub that I've spent a few years perfecting. The next day they go into the smoker with a mix of hickory and apple wood, smoke at 215 for 3 hours, pull, apply a mop of two parts apple cider vinegar to one part olive oil, wrap in aluminum foil, return to 215 heat (no smoke) for 2 hours. After this "Texas crutch" step, remove the ribs from the foil. At this point some of the bones will literally fall out of the meat. Return to heat out of the foil to firm up the meat again. And while some barbecue purists tell me it's a wasted effort, I reapply smoke during this period.
An hour later, it's time to eat.
French is right. Good barbecue doesn't need sauce. But if someone insists, I have a recipe for a homemade tangy bourbon tomato-based sauce.
Also happened in 2005, after reversing the trend in 2004. Some of those late losses were soul crushers.
It's about time we started acting like the big boys in recruiting, and this falls under that banner.
And I'm 100% in favor of staff additions with strong Florida ties.