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Against Machine Rage

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    South Carolina
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    Football, duh?!

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  1. We have a survivor pay out....each week, the lowest scoring team is eliminated all the way until the end of season until only one team is left and we have a nice 200 payout. This makes all teams keep up with bye weeks and encourages putting the best line up in , week in and week out despite record. One of the better payouts we do.
  2. DWill is worthless? Strong opinion, but nothing to back it up. Michael, Reggie, and DWill have performed at high levels in the NFL for there to be room for some worth. All three have significant jobs come week one. And Turbin is the handcuff player for Lynch, but has proven nothing as of week one or any other week as an effective NFL back. I would think starting any one of the three backs I listed above would be the more prudent play as to knowing what you may get. Utah State knocked no one off the ball last year because they played no one except Auburn and that game was the eye opener that got this kid drafted. Not the rest of the schedule, versus....?
  3. Yeah, I drafted Lynch, but backed him up with legit NFL runners like the Bush Boys and DWill. Turbin is a fine handcuff, I guess, if he is actually better than the guys I listed.
  4. Get Dwyer on your squad over Redman. Sorry about you spending a decent pick on the guy, but don't let that play in to your decision between these two. Take the ribbing now so you can take the money later.
  5. Bandit's never made out this well. This is more like wall street banker territory.
  6. Ugh, do the deal, goddamn it before everyone else jumps in and says some crazy stuff. DO IT, DO IT, DO IT!!!!!!
  7. Nah, Ringer nor Harper are worth having as you wouldn't feel real good starting them if CJ went down. Only real handcuffs today or like Charles/Hillis and Forte/Bush, because these guys could actually be really nice RB1 and Flex starters each week AND you have a nice injury buffer.
  8. I like Lynch if you can pull a deal. He's a RB1 and has a favorable schedule.
  9. He's showing Stafford gone, so, yeah, I think if Cam is there, you almost have to and then grab that next best back CJ. Pretty strong start, really.
  10. Not sure about smoking meat indoors (basement) and sounds perhaps dangerous, but, that's not my call. If I'm you, I go and buy an upright barrel smoker at Lowes/Home Depot for forty bucks and this will have your lid, two levels of grates, water bowl in bottom for moisture content, and thermometer to insure your optimal heat. They work great with whole chickens and butts. With the grill or barrel smoker (whichever you use), fire your coals in a large aluminum cooking pan (usually are rectangular) and once white hot/no flames, load your device with these coals. About an hour in to slow cooking, fill pan again with coals, burn to white hot, and then load the device again with nice hot coals and check water. Water is critical for the moisture in meat. If you use barrel, you will have all these things and a thermometer that should read, "low, ideal, high" You'll want ideal heat, and that's about 200 to 225 F. An eight pound butt will take a about six hours this way and whole chickens will take more like three hours this way. If you get barrel you will put butts on bottom rack and birds on top rack, as they will come off first. Also, when you cover your device, DO NOT PEEK!!!! Don't peek at meat during cooking, as you lose ALL your ambient heat as soon as you raise lid to look. And you can't tell anything about those meats by "looking". Just trust the coals and time allotment. As long as there are no flames, you can't burn these meats, but rather, maybe just lose some of the outside crust. Center will always make it, even if you pass out and wake the next morning!! Done that , but that's for another lesson! As for smoke, when at lowes/home depot, use hickory smoke chips/chunks after they are soaked in water for half hour. Take chunks out of water (ten chunks, i.e.) wrap in tin foil, punch holes in top of tin foil, and then lie them on top of hot coals. This pack of chunks will last twice as long because they never burn, just get hot and smoke. Two packs for the duration of smoking will be plenty. No mesquite, wild wood like that with pork or chicken. Too strong. Use a rub that is simple for the first go. I recommend using salt, pepper, brown sugar, and cheyenne pepper (a little!), dump liberally into your aluminum pan, roll your butts and chickens in the concoction and rub with your hands on the meat to make it stick and get good coverage (good coverage is how much "bark" you want on the meat!) I like medium bark (doesn't completely cover meat), but I know it's there! And then you are set to take your pan and start your coals. Letting your meats rest for the thirty or forty minutes before starting the smoking will help work in the fats and flavors from seasoning, smoke, and coals. Use self lighting coals - NO GODDAMN LIGHTER FLUID!!!! The fluid residuals will be in your meat. Yuck! Good luck and be safe. Enjoy.
  11. With your scoring system, I think I like Foster and going with a great QB value in the fourth/fifth like a Vick, Romo, Rivers, Manning's. Some or one of those would surely be there. Newtons receiving weapons didn't improve much or at all, but they grabbed a workhorse redzone back in Tolbert. And that's if he is only RZ guy, could become many down guy. So there goes at least a few of those close in rushing TD's of Newtons. Foster just puts up numbers that are not going to be available in your draft with the likely keepers you posted above. PPR, too. Foster for me.
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