Gus

In my opinion the biggest game changer for chicken (at least white meat) is to soak it in a brine or inject with a brine. I keep my brines simple and just boil water with salt, pepper and sugar. I let the brine cool and then typically inject the chicken before cooking it. Give it a shot and it will be the juiciest, most delicious chicken you have ever made.

And the $1M house you now own, if you want to sell it... you will have to take your proceeds to buy another $1M+ home and it will come with a higher interest rate and more debt.

It will be a big hit for team USA's title hopes. If Paris is going, he at least has a chance to bring home a medal though.

There is a bit of a logjam with their recruits in the middle weights but it seems like the cream always rises to the top. I'm not sure what weight class best suits Sealey in college. He does not seem like a large 160 pounder.

He certainly has went on a tear since then.. Will be interesting to see if his freestyle accolades yield as high of folkstyle results. He is a fun one to watch.

Yes, Sealey did beat Ryder at Super 32 in 2021 at 152. That weight class was won by Nicco Ruiz and featured Sealey, Ryder, Angelo Ferrari, Mitchell Mesenbrink among others. You could be onto something with Cole Mirasola. If he plans to go heavyweight, he will have the path of least resistance for all the recruits. I put him last on my list because I think he's a tweener size wise and may struggle with the size of the heavyweights. I'm sure he will prove me wrong though...

I think people cooled on him when Ferrari dismantled him. He looked pretty solid against Will Henckel at Who's #1 though..

Strange... here is a quote from the article on UWW "At 125kg, Gable STEVESON (USA) is set to return after a substantial absence. The 21-year-old sensation made waves at the Tokyo Olympic Games, stunning the wrestling community with his triumph. He managed to defeat now-reigning world champion Taha AKGUL (TUR) and three-time world champion Geno PETRIASHVILI (GEO) en route to Olympic glory. Following his Olympic gold, Steveson took a brief retirement from wrestling to pursue a career in WWE. However, he has since added another Olympic gold to his aspirations. During Steveson's absence, young contender Amir ZARE (IRI) has emerged as a dominant figure in the weight class. Zare claimed world gold in Oslo before relinquishing the crown to Rio Olympic champion Akgul in Belgrade. A highly anticipated clash between Zare and Steveson is eagerly awaited by fans after numerous exchanges on social media."

1- Lilledahl 2- Ryder 3- Kasak 4- Sealey 5- Barr 6- Connor Mirasola 7- Gibson 8- Davis 9- Cole Mirasola

Coleman Scott is returning to his Alma-mater with a chance to work side-by-side with the legendary coach that coached him to 4 AA finishes and a national championship while equipping him with the skills to take home world and Olympic medals. John Smith is not getting younger and eventually there will be an opening at Okie State... being in-house usually gives you a leg up. Unless, of course, the team stinks the whole time you are there. Since the compensation is comparable between places (UNC & Okie State), returning to Okie State makes sense.

Those look great brother!

That’s my five year olds favorite meal!

Hopefully 157. He is a title contender there and he is not at 165.

Honestly, I used to do the same thing that you do. Now I cook at 200 for the first two hours (to get more smoke flavor) and then I crank my grill up to 300-350 to finish it off. I have not seen a discernible difference in flavor doing it this way vs low and slow the whole time.

I use Holy Cow from Meat Church for my beef products

Poor man’s burnt ends always turn out great for me. My father in law is a cattle rancher and we have basically unlimited beef and they get a lot roasts made so we end up eating a lot of smoked chuck roasts and poor man’s burnt ends. The family enjoys the classic pot roast still but it leaves a little to be desired for me after eating the delicious smoked chuck roasts.

It’s hard to beat a good brine and spatchcock. No real reason to cook chicken any other way.

I cook it like a brisket. Low and slow and take the internal temp up to 204

Yes sir. It’s delicious. It’s a real toss up between chuck and brisket for me.

When I smoke a chuck roast I usually do two and freeze the second one to reheat for quick dinners. I freeze the extra pulled pork to reheat later as well. Anyway, it’s turns out just as good the second time as it does the first.

Agreed. And the bark is significantly better.

There was a saying where I grew up (not sure it’s 100% fair): those who can, do. Those who can’t, teach.

I don’t wrap my ribs and usually don’t wrap my pork butts and they come out great.

All offense from those guys! A lot of high level wrestling all around.

Don’t do it Damion….