Brian Ruff

Which one is he?

@SportsSturm He most likely scores this too. Ugh. Seems like he hit all those big crossing routes earlier in the year. Wind?

The dreaded "to your blanking grave" throw.

@BrooksAustinBA Not being hostile is interesting. I don’t think anyone would ever say that about Kyle. Been to many road venues and never really felt like a “war zone.” But maybe that’s because we were getting beat in the past LOL.

FGN LIVE: Sunday Reaction to RD 1 CFP - Bama Comes Back | THE U | And G5 Deaths x.com/i/broadcasts/1…

@BrooksAustinBA Hope you had a great trip. Enjoy the channel. Keep it up!

WALK N TALK

Crowd goes wild for Trump at Army-Navy. Good job by official here.

@SportsSturm Need to lose them so your schedule looks tougher.

I don’t know. I was told they are easy if you win them.

@SportsSturm I couldn’t believe they picked up the flag when PM was hit well in bounds but drew a flag anyway.

I know Chiefs fans aren't going to complain about phantom calls. That would be incredibly rich.

@Drewtamu Agree - there should be a stat for play-wrecker. Dude is fun to watch.

I think I’m comfortable calling Onyedim an ELITE run defender. Plays like this have become routine, as are lunges into either gap alongside where he is engaged. He doesn’t get the stat here, but he made the play.

@SportsSturm Sports angry for sure 😂

Incredibly weird behavior.

Obscure stat of the day: Amari Daniels is the first Aggie to gain 100-plus rushing yards in five straight seasons. #GigEm

@SportsSturm @TheHardline3to7 I’m curious how the SEC proves a player faked an injury. Maybe the player admitted to it? Or did the coaches? Lie detector? Waterboarding?

A&M Coach Mike Elko is back on @TheHardline3to7 to start Thursday's show around 3:15.

@SportsSturm Yell loud Robert

My seat for the Brewers most important evening in years.

@SportsSturm Or this spot too

All you could ask for is to be in this spot.

🚨 It’s here!! 🚨 The full Texas A&M @Rhoback line just dropped, and it’s elite! Use code DREWTAMU for 20% off your first order: 🔗 rhoback.com/collections/te… 🔥 GIVEAWAY TIME 🔥 Simply RT this post to enter to win a Rhoback hoodie (you choose maroon or white).

Today’s train cargo:

@bradthejag Entire SID department has always been great to all media no matter how experienced, including me showing up for a road game at Wyoming with no credential way back in 2001 😂 (Thanks AC)

Thanks to A-Mill and all of the beat media corps that told the stories of the 2024-25 Aggies. I appreciate y’all’s hard work and dedication!

@brewdawg8892 @TheBattOnline I had the same question. I skimmed the report linked and didn’t see the answer either.

@TheBattOnline How does these caps per class compare to class sizes now? Is this a significant change?

Texas A&M will limit the number of new undergraduate students it enrolls to 15,000 annually for the next 5-7 years as one of several initiatives aimed at "right-sizing" the College Station campus, Welsh announced Thursday. thebatt.com/news/am-to-lim…

@mhp_guy Even better, use this recipe to replace the one your MIL might bring.

It's not too late to be a hero tomorrow. Below is my world famous brined turkey recipe that took Twitter by storm last year: Every year my guests say it's the best turkey of their lives. 1⃣ Day before Thanksgiving - buy a massive turkey (defrosted) and spatchcock it. Spatchcocking is when you cut the backbone out. I like to do this before brining so the flavors penetrate better. You can use heavy duty kitchen scissors or a sharp knife. It only takes a few minutes and you can watch a how-to video on YT. It'll look like this: 2⃣ Day before Thanksgiving - make the simple brine with these ingredients: 1 gallon hot water 1 pound kosher salt 2 quarts vegetable broth 1 pound honey 1 (10-pound) bag of ice (save for later) Boil them all on the stove (except ice) until the ingredients are mixed well. Turn off the stove. Put the spatchcocked turkey in a 5 gallon bucket or a brining bag. A heavy duty garbage bag also works if double lined. Pour the ice in the liquid to cool it down so it won't cook the turkey prematurely. Once the brine is cooled down, pour it over the turkey and keep in a cool place overnight. If it's cold enough I'll leave it outside in a safe place, or in the 2nd fridge if there's room. Make sure it's fully submerged, breasts down. 3⃣ Very early Thanksgiving morning - make the rub by mixing these ingredients together: 3 Tablespoons brown sugar 3 Tablespoons kosher salt 2 Tablespoons smoked paprika 1 Tablespoon black pepper 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon crushed rosemary 1 teaspoon thyme 1/2 teaspoon rubbed sage 1/2 teaspoon celery salt 1/4 teaspoon cayenne pepper Or you can buy your standard poultry rub from the store, but it won't be as good. Pull the turkey out of the brine and rub very liberally with this rub - allllllll over the top and bottom. It helps to pat it dry, spray with Pam and then shake the rub from 6 inches up. Make sure it looks uniform and not all splotchy. Try not to touch it directly. Put it on the smoker with the breasts facing up and towards the hottest part. It should look like this: Yeah, we make ribs on turkey day, too. Throw a thermometer in the breast and smoke at 225 - 250 until the breast is 160. The time it takes could vary, but you want to err on the side of finishing early, because you can keep it warm for hours, wrapped in towels in a cooler with no ill effects. If you're a real man, use a real smoker with post oak with 14% moisture like a true Texan, and tend that fire all day while you avoid your in-laws. Otherwise, pellet grills and Webers will work just fine, I guess. 4⃣ .5 - 1 hour before serving - pull off the smoker. Let it rest so the juices can do their work, then slice like the pro you are. I promise you there will be nothing dry about that white meat. Your father in law will say "You are still just ok. Let's try getting a real job next." Your mother in law will say "We'll give you one more year." And your wife will say "You're my hero, now take out the trash." And you will say, "It was all thanks to Chris Koerner" For real though, this turkey has the best flavor and texture as anything you've ever tasted. We make is 2-4 times per year, not just on turkey day. It's straight from a top 10 TX BBQ joint. Happy (early) Thanksgiving. One more pic from last year:

@joelklatt @billyliucci @AggieFootball Someone hacked the Klattphone

Wrap your mind around this...@AggieFootball has a good shot at the CFP...in fact I would put money on it right now

@mikeag96 Was it the writing on the handle?

My 15 year old gave me a baseball card he got for me today on a card site today. Props to anyone who knows the significance. Yes it’s the error card. I feel rewarded as a parent.