Speaker 1: All starts what you want to presents. Off the bench
with Jacob Hester and T. Bob Abert.
Speaker 2: Yeah, yeah, yeah, yeah yeah.
Speaker 1: Off the bench with Jacob Hester and Bob Amer.
Speaker 3: I got to come off the bench.
Speaker 1: Now here's Jacob Hester and T Bob Abert.
Speaker 4: Yeah.
Speaker 2: What's going on y'all? Hour number three of o TV
here on this Thursday.
Speaker 5: We got a huge hour plan for you, and it
starts with the headman of LSU Baseball.
Speaker 2: That's right, coach Jay Johnson.
Speaker 5: Back in action tonight in the box LSU Mississippi State coach.
Speaker 2: What's going on, man? How we feeling on game day?
Speaker 6: Great to roll. How you guys doing.
Speaker 5: Uh, We're doing great. Very excited to catch up with
you again. Hell of a midweek game to reset the table.
Get ready for this weekend. Let's start here though, coach. Uh,
when you look at your goals for what you want
to see out of your team over the next three days,
Like on the other side of this, what is the
main goal that you want to be able to say? Okay,
I wanted us to accomplish this thing and we went
out and did it. Yeah.
Speaker 6: I think we want to obviously win every game that
we play, like I treat the season, or we treat
this season like it's a fifty six game playoff bracket,
and our team has done a great job of showing
up ready to play every single game, and so I
want to make sure we kind of stay in that character.
I think from a baseball standpoint, I think it starts
on the mound obviously, you know, with strikes and limiting
free bases and making the offense earn it. In Mississippi
State is a really good offense at power, so you
want to really really neutralize the free bases, play clean defense,
which for the most part we've done a pretty good
job of with a couple exceptions, and then offensively, just man,
stay with it. I mean, we've had we've had the
two games where we've kind of been slowed down a
little bit, and that's it, and so we just want
to keep going there.
Speaker 7: Coach Tibob and I were talking about Mississippi State stats
like in SEC play, and you know, they're they're not
what the record says the records won in five in
league play, but Tebob did a great job breaking down
you know, the stats are actually really really good. And
so as you're preparing for this team and you're kind
of talking with your team and maybe they do understand it, like, hey,
I realized the record is what the record is, but
this is a good baseball team.
Speaker 3: Have you had those conversations?
Speaker 6: Yeah, I mean it's pretty like it's just cut it
to this, like it's Omaha caliber team, Like I mean,
and you don't need to look any further than where
we were, you know, three or four weeks into last year,
and we were an Omaha caliber team and that's just
the only league that this is going to happen. And
they played Texas the first weekend, who we just played,
and you know, they played Oklahoma, who's like twenty one
and three, you know, so we're all kind of going
through that. You know, there's just no nobody's not going
through that. So yeah, I don't think I'm not worried
about our team having full attention to what we need
to do this weekend. You know, they're a good team,
so it makes it hard to execute it. But uh,
the readiness deal, I'm I'm I'm pretty comfortable with.
Speaker 5: Uh. Coach, I don't know if you can answer this
or not, but uh, Mississippi State looking like they're playing
with their starting rotation a little bit, saving their their
their their ace for game number two? Are you Are
there any plans to make any adjustments there in for you?
Speaker 6: No, No, We're a cat will start tonight and feel
good about that. He's a terrific job with his body
for six days is enough. He's ready to go. And
UH always try to coach that way, like you know,
looking inward first, what's best for our team. I believe
it's best for our team to to get him out
there and going tonight, and so that's what we're gonna
do and.
Speaker 5: Coach, and I know the you speak all the time
about the importance of every single game and how you
approached the midweek and when you get last week's series,
it's such an odd series and that you know, through
that curial home run, everything was so good and then
it all kind of turned a bit and offensively well,
like you said, one of the only lulls that you've
really had. But then you come right back in the
midweek the Bacheler lockdead nine runs in any number one.
How important was it for you to see that response
out of your team after probably coming out of last
week in a bit disappointed.
Speaker 6: Yeah, I wasn't surprised. I think, you know, I mentioned
this before. I don't know if I mentioned this with
you guys, but I had a conversation with the team
after we actually lost our first game that I was
talking to with Dylan Cruz in the offseason, and he's like,
I don't even know how it came up, but it
was like, hey, you'll know what you have after you
lose your first game, you know, like and how they
respond to it. And he's like, hey, coach, remember or
like we would lose the game and then we would
be we'd score two in the first and the next thing,
I was like, well, Bill, and you probably hit a
home run. That's probably, but it was, you know, point
well taken, and you know, like, I think we won
seventeen in a row after that loss, and so I
don't worry. I did not even have a concern about that.
I think for me, it's more of like, hey, the grind,
if you want to call it, of this thing is
very real once you get into league play, and hey,
first league road trip, Yeah we lost the series, but
I was more like, hey, mentally physically, just from a
fatigue standpoint, you always got to be careful of that,
and so I've actually adjusted several things this year that
we're doing, you know, to try to help the Stephen Milem,
Danny Dickinson, Curiel Stanfield, Luis Hernandez, these guys that are
playing very heavy load roles so that they can be
as sharp as they can when the game starts. And
you know, it's still early, I mean we're not quite
almost halfway through, but so far, so good. These guys
have been pretty consistent.
Speaker 2: Yeah.
Speaker 7: Yeah, coaching, You've had some young baseball players play all
season long, but there was some that had some good
performances on the road an environment like that at Texas
first SEC Series, and they handled that and they played well.
So I would assume that, you know, for your mindset's like, okay,
next time we go on the road, it's going to
be even better because it's not the first time.
Speaker 3: It's maybe not the same situation.
Speaker 7: But I did think there was some young players on
the baseball team that handled that.
Speaker 8: Yeah, no doubt.
Speaker 6: And we've good baseball players, We've skilled players, you know,
it's the league is just a different animal, you know,
with physicality and big arms and big bats, but as
far as like baseball skill and execution and those types
of things, Like, I really like this team, and the
good thing about those types of players is there's a
consistency element to what they bring to the table, and
I think that's part of why we've had some success
here early this year. And to do it, you know,
in a road environment like that, is a real positive.
And you know, like I said, there's a few things
that could have tipped the scales our way. I think
we learned a lot, you know, from that series, and
you have to do that because there's another haymaker or
challenge coming around the corner. So we got to keep
improving through winning and losing, and that might take a
lot of pride in and I think these guys will
continue to do that if.
Speaker 5: You'll allow us take a quick step away from what's
immedia at hand here with you with another SEC series
beginning today. Pretty cool man, Paul Skeen's today going to
become the fastest ever first overall pick to start opening day.
I think what Dylan Cruz starting as well. Are you
going to keep a side eye on any of the
MLB action today some of your former former players?
Speaker 6: Yeah, I didn't realize it was opening day to day that. Uh,
I don't know while we were all throwing up. It
was on a Monday or something. I don't know that
just that just didn't register. But super proud of those guys,
Love those guys. And yeah, i'll uh, I'll check in
on how they did after all.
Speaker 7: The thing is, I absolutely one hundred percent believe you, coach,
I know you.
Speaker 2: Yeah yeah again.
Speaker 5: Yeah, we got way more immediate stuff going on here
tonight the box Missipi State the Bulldogs. Uh, coach, it
seems like you know this portion of the SEC season,
you're still finding Okay, what are the exact roles who
can be exactly.
Speaker 2: Rely on and where can we rely on them?
Speaker 5: Uh? And the bullpen is kind of highlighting a lot
of those discussions. What is your process for continuing to
find the answers out of the pin and where guys
fit best? And then how how like how do you
approach uh, your your plan in terms of moving those chessbeare.
Speaker 6: Yeah, I think it's a little more complex this year
because we have a talented team, because we haven't lost
very many games. I think it can't get lost. Like
Kate Anderson's the only pitcher so far that had thrown
an sec in and coming into this year and so yeah,
like when you say that, it's like, oh wow. Now
with that being said, I think I've got plenty enough
talent to get the job done. There's a little bit
of a matter of getting them out there and going
through it, and then there's like marked improvement.
Speaker 5: You know.
Speaker 6: I sat in office with Kochyski and Jamie Tucko on
Monday morning and we talked about eight or nine of
the key guys and like, you know, what, what's their
path to execution? You know, what makes them the best
and make sure that they're in tune with that. And
then when they are locked in on that, they're pitching
with more conviction. You can line them up better against
you know, certain type of hitter. And we put a
lot of work into that as is, but they got
to execute it to do it, you know, so just
get in total like awareness still gives them the best
chance to do it. And you know, and that's with
all of them. That's what the starters and you know,
can they give us a little bit more length in
the game. And yeah, and that was the tricky spot
about Saturday. It's like it was it was the fifth
inning there was a lot of outs to get still
and yeah, when we made the move and you know,
it didn't work, and you know, we will learn from
that and try to help those guys be better, help
us be better, and go get it.
Speaker 3: Coach, I want to ask you about one more player
before we let you go.
Speaker 7: Zach cow and somebody we've talked a lot about this week,
and obviously LSU fans know him from the regional a
year ago. I mean, he's been so dominant whatever role
you've brought him into this year, Like, is there a
set in stone plan for him, like when you go
into these weekends or because he's been so valuable, maybe
you allow it to be more of a feel thing
because when he's come in, he's kind of shut the
door on the opposing offense.
Speaker 6: Yeah, he's he's going in when the matters, you know
what I mean type That's that's basically what it comes
down to. And you know, Missouri, we scored twelve. You know,
had had some space and then they started to kind
of creep back in a game a little bit and
I was like, no, we're not doing this. Yeah, but
he only threw like fourteen pitches, so he was available
to throw, you know, two and a third on Sunday,
you know, and you know, last week kind of an
odd situation. I mean, he was hot. It was four
to two, it quickly became six to two, and then
it became eight to two, and then so it's like, well,
we got to get him in. Well then you know,
something happened, like we made an error or something like that,
and the pitch count crawled up really high, really fast.
And then I started looking at it, and you know,
when you haven't lost in a month, you're going like, okay,
we got enough, Like let's let's run Zac. And the
other reason I wanted to run him for three innings
was because of this weekend coming up, like it being Thursday,
we kind of were able to get him a week
off because we've taxed him pretty good, and I thought,
you know what, we have enough to take care of
the two games. We didn't execute that, you know, but
we did get him six days off, which at this
point in the year, with what he's doing and how
he's done, it is a big deal. And so so anyway,
that was a little bit of part of that. And
now you know, it's this game and when we need
to win, you know obviously and tight he'll be a
part of that.
Speaker 5: Yeah, I love I love that you take the time
to just honestly like lay out your logic, the thought
that goes behind these decisions. And I know our audience
definitely appreciates it as well. Coach Jay Johnson LSU Head
Baseball Coach Series starting tonight in the Box seven PM,
night six thirty on Friday night, two pm in the
afternoon on Saturday, get out to the box, get loud,
get crazy, making hell on them dogs and yeah.
Speaker 2: I can't wait, coach, Best of luck this weekend.
Speaker 6: All right, guys, have a great day.
Speaker 5: Thank you for making time with us here on game day.
And yeah, you guess tonight Jay Johnson the man. Yeah,
I mean, look, guys, you know nothing, nothing that sounds
like a man who is still supremely confident in this
team where it's going and and and knows that they
are they're they're they're finding the answers and how the
best manipulate said answers. H Coming up next here on OTB,
we got to munchies and Chef Michael Johnson keep it.
Speaker 2: Locked here on Off the bench.
Speaker 1: Off the Bench, Welcome in to the best morning sports.
This show around Off the Bench with Esther and t Bob.
Speaker 2: What heavy, y'all?
Speaker 5: Welcome back, Oh tb It's time for some munchy.
Speaker 1: Get ready to tantalyze your taste buds and leave this
segment hungry. This is Monkey's with executive chef Michael Johnson.
Speaker 5: Lets uh, Chef Johnson?
Speaker 2: What's going on? Brother? How you doing?
Speaker 5: Man?
Speaker 8: I'm good man. How are you all?
Speaker 2: Uh? Pretty crappy? I have the flu?
Speaker 8: Oh h yeah, I know going around yea?
Speaker 2: What is your go to flu meal?
Speaker 8: Oh? Man? You know, it's difficult for me to eat
when I have the flu. I'm really just kind of
warm liquids and like soups, you know, like I've had
crackers and chicken noodle soup. I kind of revert back
to a child flash princess.
Speaker 5: As harder as you get older, dude, you know, man,
it's crazy hashtag munchies. What chef's opinion of frying and
beef tallow instead of oil?
Speaker 2: Is it healthier?
Speaker 8: I don't know that it's healthier. No, in a general sense,
you know, like if if beef fit or if fat
fits a room a root cold at room solid at
room temperature, you know, like you have to expect that.
That's kind of you know, like in a general form,
like that's.
Speaker 4: Not going to be super health healthy for you.
Speaker 8: Now, you know, like there are a meat or there
are things in there that are healthy for you. It's
not the unhealthiest, but you know, like it's not going
to be as healthy as poly unsaturated fats. I think
it's monosaturated or something like that, or I can't remember
off the top of my head. To be honest with you,
fat's in a hole is a very complicated deal. You
got to really pay attention to the polyus and the
monos and all that stuff. But if you're looking for
flavor and you like the taste of beef fat, you know,
like there's nothing like I would I wouldn't hesitate to
season a skillet, a good skillet with it because it
has the flavor there for sure.
Speaker 3: What is good to cook in though, because like it
just feels like chef.
Speaker 7: The more more that we go down the road, it's like, Okay,
actually that's not great to cook in. Like what can
you cook in that actually still has flavor? That's not
like the worst thing for You're not even like the
worst thing for it with something that's actually like, you know,
healthy ish.
Speaker 8: Yeah, So we cook with canola primarily or a blend
of canola, rice and olive oil. So depending on what
we use. We actually have four oils here that we use.
One is straight olive oil and that's for making dressings
and stuff like that. You don't want to really cook
in a saute pan with olive oil because it has
a low smoke point. Then we have an olive oil
blend that is good for putting on things that you're
roasting in the oven. It's you know, like olive oil
and canola, and the canola helps raise the smoke point
of that slightly. And you know, like when you're going
in a oven, you're typically not going over three seventy five.
If you're going if you're going over three hundred and
seventy five degrees in an oven, it better either be
fish or or a small vegetable that you're trying to
roast it and get a nice crust on, because typically
you don't need to put food in an oven over
that temperature. Anybody who wants to argue with that, that's fine,
but that's our rule around here. And then you have
a saute oil, which the saute oil is you know,
it's it's getting screaming hot. You're putting it into a pan,
and you're looking to get the mayard reaction out of
it very quickly, and so we use a olive oil,
canola rice boland and rice rice oil I think is
closer to five hundred degrees smoke point and it really
allows you to abuse that oil a little bit. Rice
oil is very neutral flavored rice oil. A lot of
people are turned off by it because it's so neutral
flavored that you're not actually getting the flavor from the
oil that you're used to. Cola is something, you know
what I mean, And like when you fry a potato
French fry and oil in rice oil, it comes back
and it tastes so potatoes, yeah right yeah, And people
aren't used to that, right, and so they're like, oh wow,
that's weird. But rice oil is. It's healthy for you,
but it's expensive as health one. It's kind of difficult
to find. I mean, you can imagine how much rice
you have to go through to get get the oil
out of it, right and then but it also has
an extremely high smoke point, so it tolerates a lot
of stress. And it helps you know, the flavor of
the olive oil tos in there that that they I
have all the poly unsaturated in there. One thing that
we do look for with our oils, especially with canola
in particular, is watching out for GMOs just because that's
you know, like preferentially, I don't like to put GMOs also,
you know, like and this is kind of a political thing,
you'll excuse me, but when the war between Russia and
Ukraine came upon us, we stopped buying we stopped buying
canola from that region of the world because we because
the Russians can control some of the oil over there,
the canola, and so you know, we started buying Canadian
instead because there was from a company standpoint, we're not
trying to help fund a war, right, So yeah, it
gets a little it gets a little political in there,
but you know, like trying to make the right decisions
for the right reasons. You know that it's something that
we have in the back of our minds.
Speaker 5: I mean, this is one of the most interesting parts
of us talking every week are not just the excellent
food tips, but recognizing just some of the decision points
that like a chef actually has to make and everything
that you're in charge of.
Speaker 8: You know, it wasn't so long ago that the cartels
were importing drugs with with avocados, and that that that
year on the on the Super Bowl there was there
was an advertisement for avocados at halftime.
Speaker 3: Yeah, it was.
Speaker 8: It was primarily because there was a huge movement by
chefs to stop buying avocados from Mexico because it was
known that the cartels were using the avocados to move
them in. Sure, we want Mexican avocados, there's there's some
of the best avocados on earth, but we weren't trying
to support what was going on down there with cartels,
and so that was a huge push to get away
from it. And it hit so hard that once, you know,
they felt like they got some of that stuff sorted out,
they advertised in the middle of the Super Bowl for
for avocados and trying to gain some business bucket.
Speaker 5: I mean, that's crazy, I'd feel well, never mind hashtag
mund cheese. Uh wait real quick though, side note here,
So am I out of pocket for baking my salmon
at four hundred?
Speaker 8: No?
Speaker 2: I mean I watched the temperature on it.
Speaker 8: No, No, no, fish is one of those things that will
tolerate it.
Speaker 2: Right.
Speaker 3: Oh okay, okay, okay, I thought I.
Speaker 8: Said that, but you didn't fish. Yeah, yeah, yeah, No.
Fits will tolerate, especially salmon, because famine has a lot
of fattiness to it. It's going to tolerate that stress.
You just want to pay attention when you're baking your
salmon when the when the muscle grouping start to pull
away from one another. You got to get it out
of the oven. A lot of people wait, wait too late. Right,
And if you don't want your salmon, salmon will tolerate
some stress, but the perfect cook salmon still has a
lot of moisture through that throughout the middle of it. Yeah,
and you want to look for that muscle. The muscle
tissues will start to pull away, the groups will start
to pull away from one one another, and this there's
this kind of white, cloudy, cloudy, white watery liquid that
comes out of it. That that indicates it's pushing liquid out.
It's kind of equitable of the myoglobe and moving out
of a steak when it goes medium. You're looking for
that same kind of indicator and a piece of salmon
and fish in general. You know, when you start to
see that liquid push through the skin, that's indicator that
it's going medium to medium. Well, and you can you
can pull the fish and let it rest. You know,
specifically a piece of salmon. You can eat a salmon medium. Well,
you can eat a raw right, Yeah, it's from the
right place. But I like my salmon medium. So I
pulled a little bit before that. But that is a
visual indicator if you're baking your salmon that you can
pull it.
Speaker 2: Uh, chef.
Speaker 5: So this is has Sigmundy's Opening Day. What's your ultimate
hot dog? But as someone who was in charge of
MLB teams in the past, do you have like an
opening day memory that stands out?
Speaker 8: Man? I have a real emotional saucepot for opening Day
in baseball, man. And you know, I was in baseball
for like fifteen years and I have had quite a
few Opening Day memories, but I think my fondest probably
was with the Mariners. You know, there was a couple
of years there that we were voted best food in baseball.
Speaker 2: Oh well, let's go congrass.
Speaker 8: Yeah, So you know, to be able to put that
feather in your cap that definitely stands up there. It's
kind of interesting because my year one at the Mariners,
we were voted best food in Baseball. Year two we
went down to number two, and the San Francisco Giants
took it over near year three. We battled back and
forth for it and I ended up well, I had
to stay. We because it was a team effort. We
took number one again and then I moved to the Seahawks.
And when I got to the Seahawks, we were raped.
We were ranked number twenty eight by the Voice of
the Fan in Football food. So we within opening day
of football to halfway through the season went from twenty
eight to number three. Damn and Voices the the Fan
friend Football. So you know opening days and and you
know those big moments like that. People associate food with
hot dogs and popcorn, with with stadium food. But you know,
we next leveled it up. I mean we were serving
all kinds of crazy stuff, brother, you know, like I
mean pork belly sliders and saw me and Balbon's and
I mean, you know, like if you can, especially in Seattle,
like people would come to the Mariners not for the
experience of the ball game, because there was those were
years there where they were you know, like they managed
the postseason once, but I mean people would come there
for the food and the beer. We my first year there,
I was in charge of the beer taps. I wasn't
the executive chef that year. I was the I was
the director of operations that year. And so I was
the guy in charge that got determined every beer that
went online for seven hundred tap handles. And I'm gonna
tell you right now, I.
Speaker 4: Was a popular guy.
Speaker 8: I was a popular guy in Seattle. You know, like
there was a constant influx of beer vendors and whiskey
and and and spirit vendors bringing samples through my office
because they were, you know, always looking to gain gain
handles and lines. And I was a very fair person.
And it's kind of interesting too. It is a unique
thing to see this if you walk into a stadium
to see both Miller Lights and Budweiser as sponsors, and
they had a shared sponsorship there. It was split down
the middle fifty to fifty. Yeah, so I think we
actually had seven hundred one TAPA handles. So you know,
there was this constant conversation of who gets the extra
handle right, And so I ended up taking it away
from both of them and get it given it to
a local vendor that you know, like Tom told them,
if you don't like it, you know, tough, tough nuggies,
because the Mariners were in support of it.
Speaker 5: Oh man, I wish it could have been a quality
control guy for you.
Speaker 2: You know, I would have been perfect for that role.
Speaker 5: Chef Michael Johnson, Happy opening day, chef, Thank you so
much for making time for us every single week.
Speaker 2: You have a great day.
Speaker 3: Man. Of course, nice chef.
Speaker 5: There it is munch, you said Michael john So the
reason why we got out of that bit earlier than
we normally do is because we have Rett Lewis of
the NFL Network coming on next to Little Draft. So
keep it locked right here on off the bench.
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Speaker 1: Back at it. We're sports Talk meets pure chaos off
the Bench with Hester.
Speaker 2: And t Bob Yo. What's going on y'all?
Speaker 5: Welcome back to OTB and right now it's time to
talk some draft with serious in the NFL network and
metaries own Rhett Lewis at Rhett NFL rhet what's going on?
Speaker 2: Brother, Thank you for making some time for us this morning.
Speaker 4: My pleasure, fellas. Always great to chat with you guys,
to talk, you know, a little draft season. Yeah, we
are approaching draft month, so fired up man?
Speaker 2: Uh yeah.
Speaker 5: It is one of those times where you never quite
know what to believe what not to believe. Let's start
with quarterback though, Rhett. Obviously cam Ward feels like he
is the number one pick with a bullet But I
think I think the most interesting piece on cam Ward
lately has been I feel like I've started to see
the conversation shift from Okay, he's just number one because
of the context of this class, and I feel like
I've seen a shift more like, no, he'd be worthy
of a number one pick in multiple drafts. Where do
you fall on the cam Ward debate?
Speaker 4: Yeah, look, I think he's for sure the number one pick,
but he's number one pick worthy in this draft. But
I think look, if you look back at last year'st
which is kind of tough because it's a little bit historical,
like there's supercident there with six small picks and all that,
I don't think he's one of the first three quarterbacks
take in last year, and you know, honestly, he might
end up being the seventh quarterback taken last year. So
and look, I don't I don't think that's an indictment
on who came Moore it is. I mean, like those
guys ended up being really good, but oo Nicks was
the last one taken and was you know, in the
running for Rookie of the Year. Yeah, so I think
you're got to look at it that way too. Sometimes
that's a tough class to compare to.
Speaker 3: No, it definitely is red.
Speaker 7: I mean it is one, like you mentioned historical class,
and you got so many great players and looking forward
to seeing what they do in your number two. But
staying with quarterback, like, are we going to see because
it is quarterback, maybe even three quarterbacks go in the
first round, just because whenever there's that need at that position,
maybe you do overreach. Like could we see Jackson Dart
find his way into the first round?
Speaker 4: Yeah, I think for sure, you could definitely see that.
I think Jackson Dart is a good, clean QB prospect,
Like I think he's he's right up there, and I
don't think he's that far. Are off from from shore
standards in terms of grade, in terms of where they
may end up going, especially now that the Giant sign
Russell Wilson. You know, I think if Camp goes on
in the Browns decide no dice on QB, then what
right then where? Yeah, and so then I think, you know,
that'll start to push down. Look, I think the Saints
is an interesting, uh you know, kind of conversation when
it comes to quarterback this year. I wouldn't feel great
about taking you know, a true franchise quarterback, you know,
beyond Camp in this class. So I don't know that.
I feel like the value is better trying to take
you know, like a Tyler shuck in the second round,
rather than pushing a Jackson guard up to number nine
or ten or whatever.
Speaker 2: It ends up being.
Speaker 7: So you'll say number nine, I would get people around
here at a little bit.
Speaker 4: No, it's already, it's already. I mean, look, my buddy
Fletter mackel down in New Orleans all over the place.
Speaker 5: Well, I mean, so, okay, like you said, there's the Browns.
They're putting smoke out there. They're not going quarterback. The
Giants with the signings of Russe Wilson, Jamis, I feel
like they wouldn't go quarterback. So where do you think
shoulder ends up landed?
Speaker 4: Well, look, here's the other thing. Russell Wilson is on
his fourth team, Jameis Winston might be on his fourteen.
I can't remember now, you know. And even in Las
Vegas you've got a thirty year old Gino Smith. I
don't think any of those signings like preclude those teams
okay from taking a quarterback, but it takes a pressure
off a little bit, right, And so you know, I
feel like most most teams are going to want to
push their chips in next year, in next year's draft class,
especially for the quarterbacks, because when we look at it,
this year, we've got every team with a first round dack.
That's the first time that ever happened in the common
draft era.
Speaker 3: Wow, every team has.
Speaker 4: Their own first round draft pick. Nobody has traded.
Speaker 2: Yeah.
Speaker 4: Now that's not to say that it won't happen when
we get the draft day, but I just don't think
that there are prospects in this class that are necessarily,
you know, causing teams to feel like they really want
to shoot up to go get somebody. Now, could somebody
come back into like the second half of the first
round to say, all right, the value is down here
to think that, you know, let's say third quarterback or
maybe even the second when it comes down to it.
Speaker 7: Red I was out at LSU's pro day yesterday, and
you and I have to about this player before, but
I don't think anybody had a better day than tied
in Mason Taylor. He was somebody that had a really
good Senior Bowl and he was, you know, going to
be a first three round guy. But it feels like
he's worked his way into maybe even a top like
fifty five player. I know there's some mock drafts that
have him in the thirties. Mason Taylor big day yesterday.
Where do you have him right now?
Speaker 4: Oh? Yeah, he's tight in three for me, you know,
just behind Tyler Warren in colst of Loveland. I mean,
he was one of the cleanest, scoothest and best overall
prospects regardless of position that we saw at the Senior Bowl. Yeah,
like he and Gray's Abel and you know maybe Shamar
Stewart Walter Nolan's probably in that conversation too. Broke way
up there, and you know, you were there Mobile, I mean,
you can vouch for that. Yeah, he nailed it. He's
such a professional, like he's up there in terms of
like he's going to be a great pro and kind
of already is a really kind of professional type player,
like I'm not going to boot up from Ohio State
kind of really rings to be. Is one of those prospects.
I definitely see Mason Taylor the top fifty player in
this class, and I would probably say at this point
top half of the second round.
Speaker 5: Rrett, the drafts all well and good, But do you
know what I actually want to talk to you about
the UFL Indiana football Baby Signetti Kurt Signetti year two. Okay,
I don't know if you know this, but I'm kind
of the premiere Indiana. Who's your voice around these parts?
I got loudly decried and shouted down as I continued
to hype up Indiana last year. I still think people
have a warped perspective of just how good Indiana was
last season. What is the local hype right now around
Signetti year two. I'm not saying it's going to be
the same thing, but like, do you think that he
can follow up with a other positive year for the Hoosiers.
Speaker 4: Yeah, and I think that depends on what people's expectation of,
you know, a positive year would be, right, is it
another c of the appearance? Is it a ten win season?
Speaker 2: You know?
Speaker 4: Is it ball eligibility for a second year? I think
I think that that was like the expectation of year one. Right,
He's like, let's get the six wins and then let's
see what happened. Yeah, well it turns out they got
the six wins for the first six speece, So like
that felt pretty good. So I think we have raised
that bar, like pretty considerably, Like I think at this
point with the way that he has the latest foundation
and he went out and got another another quarterbacks in
my opinion, maybe even higher feeling than Curtis Rose last year. Really,
Fernando Mendoza, I think he's a little bit more than
an athlete too, which will help because look as good
is the aspop post to have the offensive line coaches,
and as the offensive line played obesily last year, it's
never never quite gonna be like Ohio state level. There's
only a few of those prospects, you know, in the world,
and they get a bunch of them LSU gets a
bunch of them, Malevance, you know, like it's still tough
Brandanna to get those guys. So I think having a
little bit of extra fability at the quarterback spot it's
a positive. But they're like foundational players are still there.
But Kyle Kamaro and FBS is in pressures. Last year
it was a thousand yeard receiver. You know, Carter Schmidt
is a left tackle that's probably a Day two draft
prospect next year. Like there's they're a foundational players still
there and staff continuity, offensive defensive coordinators remained. They only
lost one coach, Like there's a lot to be excited
about there.
Speaker 7: All right, rat, before we let you go the question
I always ask you when we're together, let's go to
running backs. If I set the number at one and
a half running backs drafted in the first round coming
up here in about a month, are you going to
go over or under first round running.
Speaker 4: Backs over all?
Speaker 3: Right?
Speaker 4: Oh yeah, okay, we're going to set might take you
on three.
Speaker 2: Oh don't hit me really good? St So what okay?
Past Ashton genty? Who is it?
Speaker 4: Then it's Lauren Hampton?
Speaker 2: Yeah, okay, and.
Speaker 4: I think it's gotten closer between Treveon Henderson and Quinn
John Jukins.
Speaker 8: Yeah, but I still.
Speaker 4: Think beam speed game breaker speed. Henderson has a little
bit of like Jamier GIFs flights.
Speaker 7: Hey, there's no way that Henderson makes it past thirty
seven for sure with the Raiders and Chip Kelly, Like
even if he's not a first rounder, I feel like Henderson,
they're gonna like pull their hamstring turn in that card
in right.
Speaker 4: Not unless they've already taken ashen at Sex.
Speaker 3: True.
Speaker 2: Sure, I'm sure, true tou Yeah, all right up.
Speaker 3: To say that I love it. Running backs back you
heard it there.
Speaker 7: Red Lewis confirmed rd Lewis, NFL Network Serious XM all
schedule on the Indiana Game Day broadcast, RATT.
Speaker 2: Thank you so much man, Thanks guys, appreciate y'all.
Speaker 5: All.
Speaker 1: I take you the.
Speaker 2: Wrapping up the show next.
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next off the bench.
Speaker 1: Welcome back to off the bench where the takes are
hot and the sports talk is questionable.
Speaker 2: Oh what's heading y'all? Welcome back.
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favorite classic composer Tchaikowsky is mine, with Bach as a
close second. I don't know that I have a I
don't know, I don't know. I mean yeah, I don't
mean like like Mozart, like you know, you like the
what's a famous like and you'd hear I would say.
Speaker 9: Well, yeah, I mean.
Speaker 2: The Nutcrackers.
Speaker 9: That's yeah, it's pretty iconic. Sure, I'll say that.
Speaker 5: Yeah, I can't remember his first name, but Hols the
guy that wrote the Planets, and then that's like heavily
inspired John Williams. I'll listen to the Planets quite a bit,
so maybe some Holston there has ssec asked the bench, Uh, no,
candid that one.
Speaker 2: Let's see, Uh what would.
Speaker 5: You rather live in Austin proper or live in San Antonio?
Speaker 9: This proper? What does proper mean, like in Austin, Austin
or Austin.
Speaker 5: I bet I think it's saying Austin Austin, not like
probably the lot of people claiming that they live in
Austin but not actually living in Austin.
Speaker 9: San Antonio. Well, yeah, because if you tell people around rock,
nobody knows what you're talking about.
Speaker 2: I'm good, I get that.
Speaker 5: I say Atlanta, I don't live in I never like
lived in Atlanta. It's like an hour north. Uh yeah,
give me San Antonio. Screw Austin, dude.
Speaker 9: I just love san Anto.
Speaker 5: Ssec asked the shout out tops Express on Highland. It's
a guy, not a question.
Speaker 2: But this is what's the number one Cajun seasoning TETs?
Like what is on island best through?
Speaker 3: Like what is the most popular?
Speaker 2: Know what's your favorite?
Speaker 3: Canna tellis has their own that they do?
Speaker 2: Yeah? Real good, Okay, it's really good.
Speaker 3: I know you've been there before. You you've talked about it.
Speaker 2: That's his name?
Speaker 5: Yeah, no I I I yeah, I used to go.
I used to like their crawlfish. Where you said cannatellas.
Speaker 3: Yeah, the little grocery.
Speaker 5: Oh, I was in Tremani's. I've never had cantalas. I
love canales, like go get.
Speaker 2: Noodles from there all the time.
Speaker 3: Yeah, that's what I'm timing.
Speaker 2: I know you've a lot of Monday deal.
Speaker 7: Yeah, yeah, Handy and I used to do it a
little deal for them, but yeah, they they've got their own.
Speaker 3: It's really good, okay.
Speaker 5: I uh, my neighbor once and me and my wife
have never quitted since they gave us. It's called Champans
and it's got a bit more garlic in it, maybe
a bit less sodium than something like Tony's. And I
think Champon is my favorite.
Speaker 2: I can't I can't quit. I've been in it for
probably three years now.
Speaker 5: Ask the bench, will team I'll be wearing Mississippi State
gear during the game.
Speaker 2: Tonight and blame it on a flu induced fever.
Speaker 5: Dream that's a deep cut like only like some of
the original OTB fans even remember that, you.
Speaker 3: Know who does? Remember who kepn why?
Speaker 2: I know I know he still disappointed it before and
I'm sure.
Speaker 5: Ask the bench, when did y'all know that radio was
going to be your career about twenty eleven.
Speaker 2: Yeah, I don't.
Speaker 5: I mean, I kind of got done playing to know
what the hell I was gonna do, and I just
kind of thought, oh, you know, I used to like
doing interviews and stuff, maybe I should do that.
Speaker 2: So I guess probably when WWL gave me.
Speaker 5: That opportunity that I did not deserve that morning show
on three WL, that's when I was like, oh, okay,
like this is going to be my career actually, because
now I can work it full time.
Speaker 3: What's three WL?
Speaker 5: There was a small station they rebranded to be like,
I don't know, like an offshooters like yeah type situation. Yeah, basically,
even though you know we did the morning show, but
the real show on there was the legend himself, Tom
Fitzmorris' best food show ever three hours a day.
Speaker 2: God.
Speaker 5: Tom was incredible, asked the bench, is San Antonio.
Speaker 2: Going to be remembered in a thousand years?
Speaker 3: What I supposed to other city?
Speaker 5: His essay, I'm not sure. Uh, all right, guys, that'll
do it for today's show. We love you, thanks for
sticking around with us. We'll be back tomorrow Friday. Let's
have some fun. Hopefully we'll be recapping a big game,
one win for the Tigers.
Speaker 2: See you then light it off the bench.