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Swagger

Timmy T-Bag$ said:
****....Why am I not surprised that you are a master chef. When you said you had a degree in culinary, I didn't even bat an eye. Most posters, I would ask for receipts but not you my friend....
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28yrs as a Sous and Executive Chef, and 16yrs as a Corporate Executive Chef overseeing 5 restaurants (Back of the House) for a private restaurant group until 2018.
 
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SWFLHurricane said:
Go watch the 1986 UM vs OU game at the opening coin toss....then you'll know. To look at the Head Ref and tell him "We're the Boss" twice on National TV is the epitome of swag. What's not seen on the clip, but told to me by Butch,... Jerome told the Ref, just give them the **** ball at the 50, and let's get this game started....Not much more to say.
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Yeah, I have seen the clips of the coin toss many times. That's dope that he told the ref to give them the **** ball at the 50 and let's get this game started. That's some gangsta **** right there. I love it!!!! You bring great firsthand stories and experiences to the board and I for one am very grateful. Thanks bro!!
 
SWFLHurricane said:
28yrs as a Sous and Executive Chef, and 16yrs as a Corporate Executive Chef overseeing 5 restaurants (Back of the House) for a private restaurant group until 2018.
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**** bro that's dope asf!!!! You should be proud of yourself, not many get those experiences and opportunities.
 
Specifically, chapter 7 (The Talent in Finding Talent) was amazing. It's about the process of evaluating talent.

Side note: Intelligence was at the top of this process. (something I think we overlook at Miami)
 
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Interesting snippet that I think clearly describes/relates to what Mario is going through right now
 
Silentobserver said:
And how he did that was by being one of the hardest workers on the team (as well as one of the most talented).

It can't just be talent and it can't just be hard work. It has to be both.
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Bratton and Highsmith are part of that trifecta with Brown. Those three are the holy trinity of the birth of swagger in that 1983 class.
 
SWFLHurricane said:
Not really....because with Meatloaf you add Bread crumbs, Onion, Garlic and eggs for binders....It's similar to these Morons...who go into an expensive Steakhouse, and 1st thing they do is ask for A-1 sauce....All expensive Steakhouses use USDA Prime Beef....and alot of them aged...whether it's cold aged, or Dry aged (which I prefer) makes absolutely no sense to douse a $35-$70 Prime Steak with A-1 or any other condiment.
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People paying big money for a quality piece of fish and asking for tartar sauce.
 
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Badbart43 said:
Coach Johnson's book Swagger is an excellent read (or listen on audible). It is the perfect time to read it now as Mario looks to build on his formative football education as he learned from Coach Jimmy. It takes time to build it right. Mario will get us there. We finally have a guy that wants and has the energy to build it right. Would you rather have a McDonald's burger slapped on the fryer but a zit faced 16 yo kid or one that you marinate overnight and grill to perfection the next day. I am hungry for a championship too, but that second burger would taste oh so much sweeter and juicier.

We have kids on this team that do NOT want to put in the work. We don't need em. Get them gone, out of here. The teams of the 80's built that dynasty into what we all loved and it was not overnight. It took years. It took years to build a dynasty that is still talked about 40 years later. It took time to build the only brand in college football to have 3 ESPN 30 for 30 Specials. How many teams have 1 much less 3?
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The trip down memory lane is great but let me know when you get to the chapter about holding yourself and the staff accountable in addition to the player... and the fans.
 
SWFLHurricane said:
Not really....because with Meatloaf you add Bread crumbs, Onion, Garlic and eggs for binders....It's similar to these Morons...who go into an expensive Steakhouse, and 1st thing they do is ask for A-1 sauce....All expensive Steakhouses use USDA Prime Beef....and alot of them aged...whether it's cold aged, or Dry aged (which I prefer) makes absolutely no sense to douse a $35-$70 Prime Steak with A-1 or any other condiment.
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I will legit fight anybody that adds any kind of ketchup or A1 sauce to a dry aged prime cut of beef.
 
ItsAUThing.com said:
Bratton and Highsmith are part of that trifecta with Brown. Those three are the holy trinity of the birth of swagger in that 1983 class.
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I mean....Ones looking a Head Referee square in the eyes telling him "We're the Boss"....another (Tolbert Bain) looking at OU Captains and telling them "Don't be Scared"...and then to Cap it off, Highsmith telling Bosworth, "Don't be Scared B*tch" ALL caught on camera on National T.V.....if that's not Swag...I honestly don't know what is.
 
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