US Supreme Court Question Obstruction Charges for January 6th
- By The Kavorka
- The Longhorn Corral
- 0 Replies
Get your popcorn ready. This is about to get interesting.
www.yahoo.com
Supreme Court questions obstruction charges brought against Jan. 6 rioters and Trump
The Supreme Court on Tuesday questioned whether federal prosecutors went too far in bringing obstruction charges against hundreds of participants in the Jan. 6, 2021, Capitol riot. The justices heard arguments over the charge of obstruction of an official proceeding in the case of Joseph...
Satisfying Video of Anti-Israel Protestor Arrested
- By SirGeeO
- The Longhorn Corral
- 26 Replies
Pro-Palestine protestor arrested after threatening city council members
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www.foxnews.com
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Anti-Israel protester sobs during arraignment after 'murder you' remark to California mayor, city council | Fox News
Riddhi Patel, 28, threatened Bakersfield Mayor Karen Goh and city council members for not backing a Gaza cease-fire resolution against Israel.
Greg Abbott's Support for Medicaid
- By bill james
- The Longhorn Corral
- 23 Replies
Why is he supporting this? Government should not be in the healthcare business. Stop the handouts.
www.newsweek.com
Greg Abbott issues dire warning over Medicaid changes
The Texas governor urged Joe Biden to "abandon his new Medicaid policies" and warned they could "devastate the safety net for elderly and disabled adults."
www.newsweek.com
OT: RIP Clem Mikeska (Mikeska's BBQ Temple)
- Inside the 40 Acres
- 6 Replies
I was sad to hear Clem Mikeska of Mikeska's BBQ in Temple passed away. Growing up in Copperas Cove I have so many great memories of him and the great restaurant that bears his name. There were many Boy Scout events that they catered over the years. They also catered the reception at our wedding. We loved his homemade sausage and smoked tri-tip. Prayers for his family and friends 🙏💙
He and his brothers have several BBQ joints over the great State of Texas. Below is an old article from Texas Monthly on the BBQ brothers.
The Mikeska BrothersWhen Maurice Mikeska received a call asking if he could prepare enough barbeque for 18,000 at a Labor Day picnic near Bay City, he didn’t hesitate before answering yes. He wasn’t worried that the largest function he had ever catered was for less than half that number in Corpus Christi a few years back. He knew that he could handle the order by simply picking up the telephone, dialing a few numbers in small Texas towns, and enlisting the aid of his five brothers—barbecue specialists every one.
In Central Texas, where the subject of cooking meat over fire arouses as much passion as football, sex, or politics does, the Mikeskas are the first family of barbecue, with more than 150 years of professional experience under their sizable belts. The brothers range in age from 57 to 70, and four of them currently operate restaurants and catering businesses under the family name. Rudy runs one that looks like a large red barn in Taylor, a community of 10,000 that is often cited for having the best barbecue establishments in the world. Jerry works out of a tidy storefront in downtown Columbus, and Maurice’s restaurant sprawls across three buildings in the heart of El Campo. Clem, the baby of the bunch, operates his eater off I-35 in Temple. The oldest brothers, Mike and Louis, who barbecued in Smithville and Temple, respectively, are retired.
Each brother runs his business independently, employing his own philosophy about meats, seasonings, sauces, and trimmings. But this Czech clan shares a family credo of sorts: Get the finest-quality meats (the beef is usually from Colorado, the pork from San Antonio), and make your trimmings from scratch. Take your time (“You might as well throw your watch away in this business,” Clem advises”), and enjoy the meats of your labors—to a man, the Mikeskas eat barbecue daily. Finally, maintain a little family pride. “Now we’re humble about this,” Clem contends. “We may not be the best, but we’re so close to being the best that is makes whoever is the best real nervous.”
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Recipe: Pitcher Diablos with Aged Rum
A task born of necessity eventually turned into a thriving business for Mikeska’s offspring. After World War II the brothers used their butchering experience to get meat-market or food-service jobs, first around Taylor and later in other towns. “Fooling with meat was better than working in the cotton patch,” Jerry says. Within a two-year period each brother owned a meat market only a few hours from home. “We felt that one city was not big enough for all of us,” explains Clem.
The Mikeskas began the barbecue business as a sideline. Before the unsold meat spoiled, they cooked it in pits behind their stores. Less-than-choice cuts were ground into sausage. The brothers started developing a barbecue clientele by word of mouth, and soon their cooking talents became as well known as their carving abilities. Before long, they were serving up meals at weddings and other social functions. In the mid-fifties, when supermarkets and self-service meat counters threatened the butcher business, the Mikeska brothers made a shrewd decision: they abandoned the raw-meat business in favor of barbecue restaurants and catering. As always, they worked together, with Rudy and Maurice passing on tips they had picked up while working in the Army’s food services.
Through it all, the men—who could pass for cowboy matinee idols or Dennis the Menace’s neighbor Mr. Wilson—have shared an unanswering loyalty to each other. They meet frequently at the Bastrop home of their 92-year-old mother, Francis, to talk family and talk shop, and they converse daily on the telephone. “When we get together, we pool our resources,” says Clem. “It’s strictly business. ‘Where do you buy your pork this week?’ Or maybe someone’s sauce needs spicing. Every time my brothers come in, the first thing they say is, ‘Let’s eat.’”
The most obvious tipoff that the Mikeskas are related are the hand-painted-wooden signs, commissioned by Maurice, which are prominently displayed in their eateries and which list all the Mikeska’s Barbecue locations. Cafeteria-style serving lines are standard, as are the mounted wild-game and fish trophies that decorate the walls of each dining area. The meats are cooked in the gas-fired rotisserie pits; the gas is a necessary evil for uniformly cooking copious amounts of meats, Rudy says. (Maurice also uses the original 55-year-old brick pit that he started his business with.
Mikeska’s barbecue is no prefab chain operation. Subtle differences abound. No brother publicly criticizes another, though after some prodding, each will admit to a slight competitive edge over the others. Rudy is the only Mikeska who serves lamb ribs, and Clem swears by sirloin instead of brisket. Since El Campo is in the heart of the rice belt, local farmers demand Maurice’s tangy rice salad. Jerry doesn’t use garlic (“I just don’t like it”), and Clem’s country-style half-pork and half-beef sausage is smoked over hickory sawdust. Clem says it’s not as spicy as Rudy’s. Jerry and Maurice grind their sausages more finely than Rudy or Clem does. The seasoning is a family secret. Clem’s managers, Virgil Lake, says, “The man makes it himself. I don’t know how he does it. It’s good on everything but waffles.” Live oak provides the smoke in Temple and Taylor, while pecan fuels the fires in Columbus and El Campo. All the barbecue brothers, however, disdain mesquite. “You’ve got to make up your mind what you want to eat—wood or meat,” Clem says. “It smells like diesel fuel.”
With his proximity to Austin, Rudy caters many political affairs. He has served two presidents and cooked for Bill Clements’ 1979 inaugural at the state capitol. For the last eight years, Clem has fed Congress on behalf of Congressman Marvin Leath. Jerry and Maurice rely on Houston for a substantial amount of their catering jobs, even though neither would think of relocating there. “Man, I’m a country boy,” says Jerry.
The Mikeska will remain synonymous with barbecue for at least one more generation. Daughter Mopsie and son Tim are already active in managing Rudy Mikeska’s. Clem is handing over the reins to Stephen, Angela, and Anna. Maurice’s sons, Nick and Gary, and his son-in-law, Jody Vacek, work behind the counter in El Campo, and his daughter, Laurice, does the books. Still, the value of experience cannot be denied. Maurice’s wife, Georgia, explains that the El Campo sons wanted to tear down the funk “old pit restaurant” and its unair-conditioned, grease-encrusted modern dining area to expand the more modern dining room next door. “Over my dead body,” Maurice told them. And it’s a good thing he did. The old building is the only place where the local health inspector will eat.[/COLOR]
He and his brothers have several BBQ joints over the great State of Texas. Below is an old article from Texas Monthly on the BBQ brothers.
The Barbecue Brothers
The Mikeskas may quibble over sauces, seasonings, or the merits of pecan-fueled fired. But the first family of Texas barbecue shares one cooking credo: take it slow.
By Joe Nick Patoski
October 19860
The Mikeska Brothers
Photograph by Will Van Overbeek
In Central Texas, where the subject of cooking meat over fire arouses as much passion as football, sex, or politics does, the Mikeskas are the first family of barbecue, with more than 150 years of professional experience under their sizable belts. The brothers range in age from 57 to 70, and four of them currently operate restaurants and catering businesses under the family name. Rudy runs one that looks like a large red barn in Taylor, a community of 10,000 that is often cited for having the best barbecue establishments in the world. Jerry works out of a tidy storefront in downtown Columbus, and Maurice’s restaurant sprawls across three buildings in the heart of El Campo. Clem, the baby of the bunch, operates his eater off I-35 in Temple. The oldest brothers, Mike and Louis, who barbecued in Smithville and Temple, respectively, are retired.
Each brother runs his business independently, employing his own philosophy about meats, seasonings, sauces, and trimmings. But this Czech clan shares a family credo of sorts: Get the finest-quality meats (the beef is usually from Colorado, the pork from San Antonio), and make your trimmings from scratch. Take your time (“You might as well throw your watch away in this business,” Clem advises”), and enjoy the meats of your labors—to a man, the Mikeskas eat barbecue daily. Finally, maintain a little family pride. “Now we’re humble about this,” Clem contends. “We may not be the best, but we’re so close to being the best that is makes whoever is the best real nervous.”
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When asked why they have dedicated their lives to stoking the pits, each brother will testify, “Daddy was a meat man.” The late John Mikeska taught his six boys (there were also three daughters) his meat-cutting skills. A farmer who worked a small plot of land near Taylor, Mikeska Senior organized what was known as a meat club, a cooperative in which several families would share a cow by splitting the various cuts of meat. Whenever he had butchering to do, he took his youngsters along to show them how it was done.A task born of necessity eventually turned into a thriving business for Mikeska’s offspring. After World War II the brothers used their butchering experience to get meat-market or food-service jobs, first around Taylor and later in other towns. “Fooling with meat was better than working in the cotton patch,” Jerry says. Within a two-year period each brother owned a meat market only a few hours from home. “We felt that one city was not big enough for all of us,” explains Clem.
The Mikeskas began the barbecue business as a sideline. Before the unsold meat spoiled, they cooked it in pits behind their stores. Less-than-choice cuts were ground into sausage. The brothers started developing a barbecue clientele by word of mouth, and soon their cooking talents became as well known as their carving abilities. Before long, they were serving up meals at weddings and other social functions. In the mid-fifties, when supermarkets and self-service meat counters threatened the butcher business, the Mikeska brothers made a shrewd decision: they abandoned the raw-meat business in favor of barbecue restaurants and catering. As always, they worked together, with Rudy and Maurice passing on tips they had picked up while working in the Army’s food services.
Through it all, the men—who could pass for cowboy matinee idols or Dennis the Menace’s neighbor Mr. Wilson—have shared an unanswering loyalty to each other. They meet frequently at the Bastrop home of their 92-year-old mother, Francis, to talk family and talk shop, and they converse daily on the telephone. “When we get together, we pool our resources,” says Clem. “It’s strictly business. ‘Where do you buy your pork this week?’ Or maybe someone’s sauce needs spicing. Every time my brothers come in, the first thing they say is, ‘Let’s eat.’”
The most obvious tipoff that the Mikeskas are related are the hand-painted-wooden signs, commissioned by Maurice, which are prominently displayed in their eateries and which list all the Mikeska’s Barbecue locations. Cafeteria-style serving lines are standard, as are the mounted wild-game and fish trophies that decorate the walls of each dining area. The meats are cooked in the gas-fired rotisserie pits; the gas is a necessary evil for uniformly cooking copious amounts of meats, Rudy says. (Maurice also uses the original 55-year-old brick pit that he started his business with.
Mikeska’s barbecue is no prefab chain operation. Subtle differences abound. No brother publicly criticizes another, though after some prodding, each will admit to a slight competitive edge over the others. Rudy is the only Mikeska who serves lamb ribs, and Clem swears by sirloin instead of brisket. Since El Campo is in the heart of the rice belt, local farmers demand Maurice’s tangy rice salad. Jerry doesn’t use garlic (“I just don’t like it”), and Clem’s country-style half-pork and half-beef sausage is smoked over hickory sawdust. Clem says it’s not as spicy as Rudy’s. Jerry and Maurice grind their sausages more finely than Rudy or Clem does. The seasoning is a family secret. Clem’s managers, Virgil Lake, says, “The man makes it himself. I don’t know how he does it. It’s good on everything but waffles.” Live oak provides the smoke in Temple and Taylor, while pecan fuels the fires in Columbus and El Campo. All the barbecue brothers, however, disdain mesquite. “You’ve got to make up your mind what you want to eat—wood or meat,” Clem says. “It smells like diesel fuel.”
With his proximity to Austin, Rudy caters many political affairs. He has served two presidents and cooked for Bill Clements’ 1979 inaugural at the state capitol. For the last eight years, Clem has fed Congress on behalf of Congressman Marvin Leath. Jerry and Maurice rely on Houston for a substantial amount of their catering jobs, even though neither would think of relocating there. “Man, I’m a country boy,” says Jerry.
The Mikeska will remain synonymous with barbecue for at least one more generation. Daughter Mopsie and son Tim are already active in managing Rudy Mikeska’s. Clem is handing over the reins to Stephen, Angela, and Anna. Maurice’s sons, Nick and Gary, and his son-in-law, Jody Vacek, work behind the counter in El Campo, and his daughter, Laurice, does the books. Still, the value of experience cannot be denied. Maurice’s wife, Georgia, explains that the El Campo sons wanted to tear down the funk “old pit restaurant” and its unair-conditioned, grease-encrusted modern dining area to expand the more modern dining room next door. “Over my dead body,” Maurice told them. And it’s a good thing he did. The old building is the only place where the local health inspector will eat.[/COLOR]
MotoGP at COTA next weekend
- By tzrider
- Inside the 40 Acres
- 51 Replies
Anybody going? @Jet Peddler ?
MotoGP runs a half points sprint race on Saturday and then the full points race Sunday. This is nothing like F1. Four different winners, on three different bikes, in four races so far this season. Never know whose going to win a MotoGP race.
Moto2 will have American Joe Roberts, who got second place in the last race. His team is sponsored by OnlyFans, which is kind of funny to me.
The best racing of the weekend will be Moto3. The 60HP 170 pound bikes are the fastest bike out there through the corners. They can take multiple different lines which leads to wild racing. 4, 5 or more passes for the lead, on one lap!, are not uncommon. If you like five wide through the corners with lots of rubbing and passing, this is the class.
Joining the MotoGP race weekend will be the baggers. These are 600 pound bikes with BIG power and torque. The antidote to Moto3. Despite their size, they run amazing lap times and put on a great show.
Lots of other sights to check out. Chicks dig bikes
MotoGP runs a half points sprint race on Saturday and then the full points race Sunday. This is nothing like F1. Four different winners, on three different bikes, in four races so far this season. Never know whose going to win a MotoGP race.
Moto2 will have American Joe Roberts, who got second place in the last race. His team is sponsored by OnlyFans, which is kind of funny to me.
The best racing of the weekend will be Moto3. The 60HP 170 pound bikes are the fastest bike out there through the corners. They can take multiple different lines which leads to wild racing. 4, 5 or more passes for the lead, on one lap!, are not uncommon. If you like five wide through the corners with lots of rubbing and passing, this is the class.
Joining the MotoGP race weekend will be the baggers. These are 600 pound bikes with BIG power and torque. The antidote to Moto3. Despite their size, they run amazing lap times and put on a great show.
Lots of other sights to check out. Chicks dig bikes
Instant Analysis: And another one! (Arkansas wing Tramon Mark commits to Texas)
- By WesMillerOB
- Inside the 40 Acres
- 28 Replies
Founded by proud UT graduates (Garner, B.S. Geology and Chris BBA and MBA from McCombs), Mercury Exteriors is dedicated to helping Texans improve their homes. Whether it is repairing damage caused by bad weather or upgrading the exterior of a home, Mercury is trusted by Longhorn fans across the state (disclaimer: we will also help Aggies, Red Raiders and Horned Frogs, as long as they behave themselves).
For a free estimate, please contact us at 512-729-ROOF (7663) or info@mercuryexteriors.com.
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Rodney Terry strikes again!
Within about 3 and a half hours, the Longhorns secured their second transfer commitment. A 6'6 junior, Tramon Mark is coming back home to Texas and is bringing a lot of offensive firepower with him. Last season for the Razorbacks he averaged 16.2 ppg, 4.3 rebounds, and shot above 35% from 3. The lefty is an absolute stud, and provides an element of a player that can go get a bucket whenever needed. Mark can score all over the floor, has a tight handle, and is more than consistent enough from beyond the arc to be a reliable three point option in Rodney Terry's offense. When Cam Scott was let out of his NLI, I had some questions about where some of the offensive firepower was going to come from.
We have our answer.
I haven't even mentioned yet that Mark is a tremendous on-ball defender. Imaging a three headed defensive monster on the perimeter of Tyrese Hunter, Chendall Weaver, and now Tramon Mark gives me the warm and fuzzies. Overall, this is a fantastic player that has been playing against the best competition that college basketball has to offer, and has been doing it at an extremely high level.
The most exciting part about this entire thing, is that the off-season is just getting started...
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Texas BASEBALL - Sunday Series Shenanigans - Instant Analysis
- Inside the 40 Acres
- 22 Replies
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FINAL
Texas - 13
Houston - 8
BOX SCORE
Winning Pitcher: David Shaw (1-1)
Losing Pitcher: Cade Citelli (2-1)
Horns mount late comeback, including putting up 8 runs in the Top 9th inning to take the Sunday series finale and the weekend series. With the win, the Horns improve to 22-15 overall and 9-6 in Big 12 conference play. The series win keeps the Horns near the top of the Big 12 and sets up a massive weekend series against TCU
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RECAP
The game got off to a nervy start as Lebarron Johnson Jr was solid in the 1st inning, but had to work out of trouble in the Bottom 2nd, while the Horns went 6 up and 6 down through the first two innings.
In the Top 3rd, the Horns got on the board first as Will Gasparino led off the inning with a double and then came in to score when Rylan Galvan hit a 2 run home run to make it 2-0 Texas.
In the Bottom 3rd, the chickens came home to roost as LBJ got two quick outs and then could not locate, giving up a single, a walk, and then a home run. Houston threatened more, but David Pierce went to Charlie Hurley out of the pen and to prevent any further damage, getting a fielders choice with 2 outs and the bases loaded. Unfortunately, the damage was already done and Houston exited the inning with a 3-2 lead.
In the Top 4th, the Horns went down in order, bringing the confident Cougars back to the plate. Hurley quickly loaded the bases with a HBP and two singles, forcing David Pierce to go to the pen again, this time bringing in Cade O’Hara. Cade immediately gave up a sac fly, putting Houston up 4-2. The next batter then hit an RBI single to make it 5-2 Houston and load the bases back up with just 1 out. Pierce again went to the bullpen to bring in Chase Lummus who got two strikeouts to end the inning and prevent any further damage.
In the Top 5th, the Horns battled to get bases loaded with 2 outs, bringing Peyton Powell to the plate. Unfortunately he struck out swinging, failing to bring in any runs in to keep it 5-2 Houston. The score did not stay that way long though as Houston put up another crooked number in the Bottom of the 5th as Easton Tumis gave up a 1 out 2 run home run to make it 7-2 Houston going into the 6th inning.
In the Top 7th, Rylan Galvan hit a lead off single and then scored as Dee Kennedy hit a 2 out double to left center to make it 7-3 Houston.
In the Top 8th, with two outs, Max Belyeu was able to draw a walk to get a base runner for the Horns, bringing Will Gasparino to the plate. The freshman who continues to gain invaluable experience and come up in big moments for the Horns did so again as he hit a double to right center, scoring Max Belyeu and making it a 7-4 ball game. Gasparino then stole 3B and came home to score on a wild pitch, making it 7-5 Houston. Big time stuff from the freshman!
In the Bottom 8th, the Horns brought in LHP David Shaw to shut down the Cougars and help bring the Horns back to the plate with a chance. Unfortunately, after getting two quick outs, Shaw threw a fastball right over the heart of the plate and freshman Ace Reese pounced, hitting it down the RF line for a solo home run to make it 8-5 and putting a dent into the Horns hopes.
Undeterred, the Horns came to bat in the Top 9th against Cade Citelli, who pitched 4.1 innings on Friday night after the starter went out injured and had been slated to start Saturday. After getting a strikeout against pinch hitter Casey Borba, Jared Thomas came to the plate after battled to get a double to RF. Dee Kennedy then followed up with a single to the left side, reaching base as the Cougars made an errant throw to 3B, allowing Jared Thomas to score, making it 8-6. This brought Peyton Powell to the plate who launched a fastball over the plate over the RF wall to tie the game and make it 8-8.
With the game tied 8-8 and still just 1 out, Jalin Flores stepped to the plate and battled to get a full count, fouling off numerous pitches till he got a hanging breaking ball which he launched to LF for a solo shot, giving the Horns a 9-8 lead. Not finished there, the Horns batted around in the inning, getting a 2 run home run from Max Belyeu and RBI singles from Rylan Galvan and Jared Thomas. When the Top 9th concluded, the Horns had scored 8 runs and held a 13-8 lead.
In the Bottom 9th, Gage Boehm came to the mound and proceeded to sit the Cougars down in order to slam the door shut. Game won. Series Won!
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BIG MOMENT
Whew…. Was it Thomas double to get things started in the Top 9th, was it the Powell blast to RF to tie the game, or the Jalin Flores blast to LF to put the Horns ahead.
Let’s go with the Peyton Powell home run. Powell has been in a miserable slump for a the past few weeks, but after breaking out on Saturday night, Powell came through with the big fly to tie up the ball game in the Top of the 9th and breathe new life into the Horns.
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INDIVIDUAL PERFORMANCE
After a few games struggling at the plate, Rylan Galvan showed off why he was such a feared hitter coming out of high school. The sophomore went 4-5 on the day, falling a triple short of hitting for the cycle. On the day, Galvan’s line was 4 hits, 3 runs, 3 RBI, 1 2B, 1 HR, and 1 K.
Galvan’s 3rd inning home run put the Horns up 2-0, giving them the early lead, helping Galvan get his day on track. Oh and he did all this after catching a pitch to the throat after LBJ spiked a fastball in the dirt.
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TAKEAWAYS
Well damn. The boys came back and did it. They won the game and the series. After looking like they were going to be left for dead and potentially drop back to back Big 12 series against the bottom two teams in the Big 12 standings, the Horns showed that fight and grit and found a way to win the game and series. This team continues to have a multitude of questions, none of which will be answered soon, but the season goes on, so buckle up, grab some cold beers (some days it may need to be something stronger), and enjoy the ride.
For all the faults and noise, the Horns remain in the hunt in the Big 12 with a massive series coming up this weekend against TCU Horn Frogs at home.
NEXT UP
Horns will kick off a 5 game home stand on Tuesday night at 630pm against UT-Rio Grande Valley
BIG 12 STANDINGS
- West Virginia (11-4)
- Oklahoma (11-4)
- Oklahoma State (10-5)
- Texas (9-6)
- Baylor (8-7)
- Texas Tech (9-9)
- Kansas State (7-8)
- Kansas (7-8)
- Cincinnati (7-8)
- UCF (8-10)
- TCU (7-11)
- BYU (6-12)
- Houston (5-13)
Instant Analysis: Hat trick! (Julian Larry commits to Texas)
- By WesMillerOB
- Inside the 40 Acres
- 51 Replies
Founded by proud UT graduates (Garner, B.S. Geology and Chris BBA and MBA from McCombs), Mercury Exteriors is dedicated to helping Texans improve their homes. Whether it is repairing damage caused by bad weather or upgrading the exterior of a home, Mercury is trusted by Longhorn fans across the state (disclaimer: we will also help Aggies, Red Raiders and Horned Frogs, as long as they behave themselves).
For a free estimate, please contact us at 512-729-ROOF (7663) or info@mercuryexteriors.com.
*****
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Rodney Terry lands his third transfer portal commitment for the day, and it’s yet another player that is coveted as a difference maker in the back court.
I wrote this about Julian Larry once his visit was announced…
“The soon to be super senior guard averaged 11 PPG, 4.8 ASTS, and 3 TREB for the Sycamores this season, and would be a good fit for what Rodney Terry is TRYING to do offensively…
…Larry thrives in transition. He's not an overly explosive player in terms of verticality, but man can he finish well, and is strong at the rim. When he gets into the paint he's going to make things very difficult for opposing defenses. Oh not to mention he shot over 40% from three last season.”
Something I didn’t mention in my earlier evaluation, is how good he is as an on ball defender. This is a fantastic pick up for the Horns, and is yet another building block for Rodney Terry and staff as we head into next season. The back court is starting to really take shape. Great day for RT and the staff.
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