Warrior General Games

Sherm Lewis has been brought in to right this ship, taking over playcalling duties.

i really see us turning things around now.

of course, all playcalls will still be routed through me, who will feed them to Plank, who will then radio them out to the field. expect our game to finish simming sometime around thursday.

Originally posted by Rusty Trombone
Sherm Lewis has been brought in to right this ship, taking over playcalling duties.

i really see us turning things around now.

of course, all playcalls will still be routed through me, who will feed them to Plank, who will then radio them out to the field. expect our game to finish simming sometime around thursday.

No GLB play clock?

from calling Bingo at the senior center to OCing in GLB...cool story bro.

I see ESL grabbing a home playoff game with this news

Originally posted by Rusty Trombone
Sherm Lewis has been brought in to right this ship, taking over playcalling duties.

i really see us turning things around now.

of course, all playcalls will still be routed through me, who will feed them to Plank, who will then radio them out to the field. expect our game to finish simming sometime around thursday.

bhall43 will be watching the game via satellite dish from the parking lot feeling much better holding a beer than a playbook.

Ingredients
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
Directions
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Originally posted by bhall43
Originally posted by Rusty Trombone

Sherm Lewis has been brought in to right this ship, taking over playcalling duties.

i really see us turning things around now.

of course, all playcalls will still be routed through me, who will feed them to Plank, who will then radio them out to the field. expect our game to finish simming sometime around thursday.

bhall43 will be watching the game via satellite dish from the parking lot feeling much better holding a beer than a playbook.

it's not that i've lost confidence in you. it's simply a matter of bringing in a fresh set of eyes.

Originally posted by Rusty Trombone
Originally posted by bhall43

Originally posted by Rusty Trombone


Sherm Lewis has been brought in to right this ship, taking over playcalling duties.

i really see us turning things around now.

of course, all playcalls will still be routed through me, who will feed them to Plank, who will then radio them out to the field. expect our game to finish simming sometime around thursday.

bhall43 will be watching the game via satellite dish from the parking lot feeling much better holding a beer than a playbook.

it's not that i've lost confidence in you. it's simply a matter of bringing in a fresh set of eyes.

Bhall43 you can still be useful bringing fresh towels to everyone. Very important and very underrated.

Originally posted by Doomsday
Ingredients
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter
Directions
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.


That's awesome

I would recommend smoked pork shanks or smoked pork hocks however. Turkey? Please.

Sherm Lewis knows what he is doing