cipsucks

Okay, I'll take a run.

Why settle for 1?

bottom of the seventh. 1 all. I got a feeling.

Well, I think we learned from the Creighton game that was resumed. Score some fricking runs!

Hope you're right.

Well, the B1G gets what they want. A chance to get their first choice to regroup and have a chance to win tomorrow. Won't work. GO BIG RED!

When these douche bags decide to resume this game, whether tonight or tomorrow, Nebraska beats these pricks the conference picked to win. I hate the B1G as much as I hated Texas.

This is bullshit. No rain, no lightning.

I completely understand. When there is lighting in Sutton, you call the game in Trumbull.

Bullshit stoppage of the game.

I've been watching radar the last 4 hours. It never develops. Ever.

Terps go down 1,2, 3 in the 6th. Still 1-1. Gotta Feeling!

1-1 after 5. Maryland leaves the bases loaded. I've got a feeling!

After 4. Huskers 1 Maryland 0! I gotta feeling.

He has a Verlander in him tonight. I got a feeling.

Huskers up 1-0 after 2. I gotta feeling.

Glad to see Iowa win. Now we will pee in their Cherrios in another sport!

That would have been my nephew. He likes to put the pedal to the metal. Great kid!

So's our jerky.

I'm gonna take a sliver of credit for the W. At the seventh inning stretch, I said screw it I'm turning off the radio and I'll watch posts on HHC for a karma change. What do you know!

Reasons why they are pricey: beef in general is more expensive, since the price of flat irons is less than the standard cuts, there's higher demand. Finally, they are a pain in the ass to cut, which means higher processing costs. We don't offer a flat iron. We turn them into slab jerky. So, if you have a hankering, I've got 6 different flavors I can offer.

The problem with wings is they're overpriced. Whenever I do buffalo chicken, I use legs and thighs. Got the recipe from Standhardinger...

Agree on the bone in thighs. Sometimes I'll use leg quarters and go with a salt, pepper and garlic rub. Center cut pork chops are amazing. I prefer thick cuts, but if you buy a whole loin, you can cut them however you want. Just general knowledge I'm throwing out, the USDA 4 or 5 years ago said medium rare pork is safe to eat. I cook my pork chops to 140 and they are juicy and lip-smacking good. Mrs. cip and I had NY strips, baked potatoes and asparagus last night. Outstanding! Lastly, on the plate ribs, we don't have the whole plate, but our short ribs are cut from that. PM me if you want info.

I would think she'd get tired of lil' smokies.