TimWhatleyDDS

This was inevitable. I worked there for 5 years. The surrounding neighborhood was just too much to overcome. The layout was charming, but outdated. The course was drowning in trees, which kept the conditions from being better. The shade and root issues kept the grass from growing properly. It really is a shame it turned out like it did.

They had some real money out there at one time. The best solution, to me, was to blow that place up and move the course to south Shreveport and start a "new" club with the same name that could have given Southern Trace and East Ridge a run for their money. There were the financial means (really rich dudes) to get it done, but they just kept wanting to revive or rescue something that just wasn't viable. Oh well, RIP SCC!

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Rub with olive oil

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I wouldn't do this. The oil can create a barrier the smoke can't penetrate.

I've got a G2 Fat Boy. Had it for 2 years. They are super efficient smokers. Take about half the time to cook than an offset or similar set up. They hold heat extremely well. You just need to get it dialed in, took me a few months. Once you get it rolling you will love it.

I will say that the one thing to me is that it is hard to impart a real deep smoky flavor to the meat. And bark formation can be a bit of a problem if you have a bunch of stuff on there. Good Luck!

Crape

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Mr. B's bistro in New Orleans

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This place is the site of the single worst eating experience I've ever had in New Orleans. Sorry for the derail.

Eta - Wife had the gumbo, I tried it, it was shitty.

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Thoughts

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Most everyone on the competition circuits injects. At least the ones who walk do. You can go to a site like Kosmos BBQ or Butchers BBQ if you want what they use. Or you can just use a super concentrated beef broth, using like 6 tbsp. beef base to 1 quart of water.

Also a good tip for injecting is to wrap your brisket in cellophane before injecting to prevent the blow back.

Most importantly is to get a good cut of meat. Certified Angus Beef is really the only route to go unless you spend big money on prime or wagyu. Make sure it has the CAB logo on it or it will be some sort of knock off Angus. It is like $5.99/ here, but totally worth it.

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I think he has done enough to warrant more opportunities to fix this team

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Ya think.

In his 10 years here:

Offense

-Finished first in ypg 5 times (lowest finish is 6th)

-Finished first in ppg twice (Lowest finish 12th, only season out of the top 10)

-Finished first in passing ypg 5 times (lowest finish 7th, only season out of the top 3)

Yeah, I'm counting 2012 since it was still his offense. He was brought in to be an offensive guy. He has excelled as such. Give the man his due. All he needs is a top 20 D again and we right back in the mix. That can happen in one offseason (See 2013). You guys need to relax and enjoy this shite.

Chariots of Fire?

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its indestructible

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Granite is not indestructible. This is a misconception.

This is what I do for a living.

It goes like this:

Granite - Lowest price (unless you do exotic) and lowest performance.

Man-Made Quartz - Best performance, median pricing

Quartzite - Highest price, median performance

Soapstone - About same price as quartz, seems like a lot of maintenance (oiling, waxing, etc.) We have only done like three of these in my six years.

The trend right now is towards quartz. I personally recommend it and it is what most architects are specifying in commercial work now.