Goldfinger

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Yo bro I’m all Brian Kelly over Jimbo. Just saying.

In and was there.

36 percent from the floor and 21 percent from 3. Can’t expect to win with those numbers.

The grass is pretty green. Last time it was who can we hire moment and now it’s who do we want. Good times. Not advocating one or the other but stating how things this time are so much better for LSU. The field is wide open as opposed to when O was hired.

Les can come back and chew grass any time he wants....

Original recipe would have been hanging tender. Expensive now. So use tres major at this point.
Cut into 1 & 1/2
Inch pieces. Paprika and veg oil marinate overnight.
Then squeeze and marinate one day in
3 cups sherry
3 cups soy
1 can
Pineapple juice
1 box brown surgar.
1 table spoon garlic powder
Then bell pepper meat onion rotation on a kabob.
Grill till medium rare and top with teriyaki sauce. Served with wild rice blend and grilled zucchini.

Solid.

No way this season happens.

We normally have Akaushi Ribeye on the menu but with beef prices I pulled it. Being short handed and at 50 percent we needed to turn faster. Prices drop some and we get through the season it’s going back on.

Creekstone Prime Ribeye packed on December 7th. Got it with 3 months on it already and put it in the walkin. I had to question my rep with the 3 months in the bag and he said don’t worry. They good for a long time. No bubbles no bad smell It’s all good. So cut the first one with 3 1/2 months on it. Was absolutely great. I was blown away how good. Then cut the second open today and it had a nice light nutty smell. Cut out 16 oz steaks tail and all. Didn’t trim any of it. The fat was crumbling and you can see how it was peeling away. Stacked some mesquite charcoal in the outdoor grill. I have a gas grill in the restaurant but wanted this one cooked on a outdoor grill. Seasoned and grilled. Fat just melted. Incredible Steak. Packaged the rest so I get another dozen greatest hits.

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