I think I had it right to begin with. Remember just because you are a character does not mean that you have character.
I have to disagree. Casserly is the Engineer and Wolf is the brakeman. Casserly is driving the interview process. Casserly's buddy got hired as GM. Smart money has Casserly's pal getting the HC job too. Be it Quinn or Marrone. I think the only thing that's keeps Marrone out of the conversation is the uproar over his Buffalo departure. Casserly is the king maker here and not Wolf. No doubt about it.
I take it you are jesting of course. Can I anyway say total horseshit to this. We can all remember Rex first press conference...hummmm, and how it went to shit exponentially year, after year, after year.
What exactly was the conspiracy theory? That Casserly was running the GM and head coach searches and would be hiring his buddies?
I'm from Texas and been aware of Mac for some time. Extremely excited to see him make his way to being a GM. I'm certain he will do a great job and looking forward to what will happen next with the Jets.
I'm from New York but I live in Texas and neither of us really knows what he brings to the table. But I bet you can barbecue ribs way better than me.
Texans barbecue everything, smoking is just one way they do it. I am always within walking distance from probably 20 different barbecue joints and you can get ribs at every single one of them. Brisket is good but overrated.
Wolf could be riding along collecting a paycheck and texting his kids about a weekend get together and nobody would know any different but people need to romanticize about their roles in this whole deal so that's that.
I'm afraid Rale is right Charlie. Texans smoke brisket. They even smoke beef ribs and grill steaks. That's the Texas Way.. (mesquite btw..) Not from Texas, but I'm a huge smoking aficionado.
Ha, yeah they do, but brisket is far from the be all end all of cookouts especially in north Texas. Brisket is like bread here, they always have it, but the real competition happens with direct plus indirect heat on bone in flesh, whether it's beef, poultry or swine. Sticking a brisket in the smoker for 6 hours isn't a challenge.