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Swagger

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simplycanes said:
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.
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Are you in the rooms with Mario and his staff? No? Then you dont know what is going on so just shut it.
 
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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Was with everything except marinating a burger? In what?
 
SWFLHurricane said:
Not really....you really shouldn't have to....especially Ground Chuck....I was never one to hide the flavor of quality Ground Beef....let the meat speak for itself...unless it's some cheap Ground beef. Don't get me wrong....adding some Worcestershire isn't a bad thing, and I'm not saying not to do it.
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Big Lowry’s garlic salt with parsley as well for a lot but specifically burgers. Another excellent choice for any red meat or pork is High Octane from the Heights Meat Market in case we got any central Floridians in here.
 
jps2344 said:
Big Lowry’s garlic salt with parsley as well for a lot but specifically burgers. Another excellent choice for any red meat or pork is High Octane from the Heights Meat Market in case we got any central Floridians in here.
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I don't mess with that stuff, especially with Ground Chuck....if you want to use that with Market Grade Ground Beef, that's someone's prerogative. The best (if you have the means) is to Ground your own beef. With the addition of Beef fat. I myself prefer a 70/30 ratio....80/20 is fine....but 70/30 is even better.
 
Someone help me out here. How much could Mario have learned from JJ when he played 4 years for Dennis Erickson? And I agree with what another poster said. Swagger means nothing now. I hate that word. It ranks right up there with turnover chain.
 
BostonCanes47 said:
View attachment 218535
Interesting snippet that I think clearly describes/relates to what Mario is going through right now
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Exactly! This is often debated. Golden and now with Mario. Do you adjust to the players you have or do you get the right players for the system that you are most knowledgeable?

If Gaddis stays, then we should expect him to have the green light to get the players that he needs to run his concepts. Get rid of the losers, and plug with the right guys in the portal/recruiting. Mario must really think highly of Gaddis and his system. Not sure I have the patience to see this play out but I do like seeing a lot of changes being made now with players. It should at least be a new team next year and not a repeat of that same stuff.
 
SWFLHurricane said:
I don't mess with that stuff, especially with Ground Chuck....if you want to use that with Market Grade Ground Beef, that's someone's prerogative. The best (if you have the means) is to Ground your own beef. With the addition of Beef fat. I myself prefer a 70/30 ratio....80/20 is fine....but 70/30 is even better.
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In 70/30, most of the fat burns down to grease and must be strained. OK for burgers but I find if you’re using it in a recipe of some sort, losing the fat reduces flavor. I like 80/20 or 80/15 ground round.
 
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423Hurricane said:
In 70/30, most of the fat burns down to grease and must be strained. OK for burgers but I find if you’re using it in a recipe of some sort, losing the fat reduces flavor. I like 80/20 or 80/15 ground round.
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Not if you do your Burgers on a Flat Top (in a restaurant setting) or a Cast Iron Pan at Home....I Love it when my Burgers develop a Crust.....And for the people who "Smush" their Burgers, and/or turn them 17,000 times on a Grill....Shame on you...
 
SWFLHurricane said:
Not if you do your Burgers on a Flat Top (in a restaurant setting) or a Cast Iron Pan at Home....I Love it when my Burgers develop a Crust.....And for the people who "Smush" their Burgers, and/or turn them 17,000 times on a Grill....Shame on you...
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Do you prefer flat top/pan frying or grate grilling burgers? Steaks?
 
423Hurricane said:
When we go out for a steak with my son-in-law, when the streak is delivered, 1st thing he grabs is A1. I feel like slapping that **** out of his hand.
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I'll never understand it....and believe it or not...I like A-1....but not on a Great Steak...My Kids wanted Ketchup on everything....I myself Love Ketchup...but Good Lord...not on a quality Steak...I do Love Sautéed Mushrooms accompanying my Steak. Not the cheap *** Button variety....Cremini (Baby Portobello) Sautéed in Olive oil, Shallots, thyme and salt & pepper.
 
SWFLHurricane said:
I'll never understand it....and believe it or not...I like A-1....but not on a Great Steak...My Kids wanted Ketchup on everything....I myself Love Ketchup...but Good Lord...not on a quality Steak...I do Love Sautéed Mushrooms accompanying my Steak. Not the cheap *** Button variety....Cremini (Baby Portobello) Sautéed in Olive oil, Shallots, thyme and salt & pepper.
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I like sautéed mushrooms on the side with a good steak as well. Can’t get those cremini’s in a local steakhouse though. Lol
 
423Hurricane said:
I like sautéed mushrooms on the side with a good steak as well. Can’t get those cremini’s in a local steakhouse though.
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Of course not...those cheap *** button variety. I love Portobello's.....I do a stuffed Portabello for my GF alot....it literally eats like a Steak. I marinate them overnight. Then stuff them with Italian sausage, Marinara, and top with Provolone....then bake them.
 
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SWFLHurricane said:
Burgers Flat Top or Cast Iron....Steaks Grilled, although I also like doing my Steaks in Cast Iron, and baste them with butter and fresh herbs the last 4mins.
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My wife got an indoor grill a few years ago. I’ve hardly fired up my outdoor grill since. We cook everything on it. Pork chops, chicken ******* (brushed with olive oil), burgers, steaks. Although we have a really nice cast iron skillet aged and ready to go, I hate to admit I’ve never fried a burger or steak in it. Gotta get around to using it.
 
423Hurricane said:
My wife got an indoor grill a few years ago. I’ve hardly fired up my outdoor grill since. We cook everything on it. Pork chops, chicken ******* (brushed with olive oil), burgers, steaks. Although we have a really nice cast iron skillet aged and ready to go, I hate to admit I’ve never fried a burger or steak in it. Gotta get around to using it.
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I LOVE Cast Iron pans....always have. Best thing for Blackened dishes. As far as Pork Chops, they're quite possibly my favorite thing to eat. Even when I make Osso Buco, I use a Pork shank rather than a Lamb or Veal shank. But if my Pork chops are thick...I like to Brine them for atleast 12hrs...I'll Brown them on two sides for 3mins each side in a Cast iron pan....then finish them in a 450° oven.
 
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