Gus

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….

Wait a second.... I thought the NCAA was a non-profit organization for amateur athletics?

Koll has a very highly touted recruiting class led for Stanford. Wonder who all jumps ship... From Flo: #12 Aden Valencia (133/141) #15 Carter Neves (285) #24 EJ Parco (149) #33 Jack Consiglio (141) #38 Cole Han-Lindemyer (184) #43 Collin Guffey (157) #46 Grigor Cholakyan (149/157)

Are these confirmed?

Do you find that the smoke box adds the smoky flavor that you lose by using a pellet grill? I have a pellet grill and a weber kettle. I use the pellet grill most of the time but if I want true smoky flavor, my weber with charcoal/wood chunks is the go-to.

If Cael is promoting his religion, he is not doing a very good job. Most of the guys that have been interviewed are Christians and Cael is a Mormon.

Yep, I just season my ribs and throw them on the grill. I will mop them with apple cider vinegar a couple of times during the cook and pull them off when the IT reads 202. I personally want my ribs to be tender, smoky and delicious but not quite fall off the bone.