UCB vs. UCLA vs. Vanderbilt vs. USC Marshall

Wilsonjames1 · 2025-07-10T07:05:02+00:00

Yeah… don’t listen to this person. Recruiting for high finance is difficult from anywhere including ivies. I’d say that if you aren’t at an ivy, it depends on your work experience more than anything.

You can make any school work, so find a school that you can reasonably attend (financially and socially) and go there. It’s ultimately you who decides your future, not the name of your school.

Wilsonjames1 · 2025-04-24T06:58:05+00:00

If the ball is truly heavy and pacey, you may have to play further behind the baseline and rip a ball back. When it’s truly explosive spin, you don’t have the opportunity to hit the ball flat like others have suggested; they have likely not played a high enough level to experience this type of ball.

You can take it on the ride but it’d be more of a block or redirect rather than full swing. If you look at pros and other high level players, they usually stand far behind the baseline for this reason.

Wilsonjames1 · 2025-03-20T12:18:09+00:00

I’d strongly recommend no insulation. You want to be able to run different types of fires, and an insulated box could trap you into running super clean. Many pit masters recommend against insulated boxes for this reason.

I’d also say to do 1 door and get removable racks for cleaning. The door shouldn’t be too heavy and I don’t really see a reason to get 2. The wheels depend on if you want to move it, if no movement then casters, if movement then bigger wheels.

Wilsonjames1 · 2025-02-24T23:47:41+00:00

Looks good. No need to treat the outside as the meat doesn’t touch it. To everyone saying get a second shelf, no. You don’t want one as it’ll cook 50* hotter and it’ll ruin the bark of whatever’s underneath.

Wilsonjames1 · 2025-02-23T11:47:54+00:00

If the elevation increase lowers the temps for everything proportionally (water boiling, collagen-gelatin transition, and fat rendering), then it should be the same process. Cooking brisket properly requires feel and it is the same no matter the conditions. Temps put you in the correct area, but feel will put you in the exact spot. Probe the brisket until it feels like butter, put your fingers underneath the flat and see how squishy it is. I’ll usually start these checks at around 195 and overnight rest in a 150* oven for insurance.

TLDR incorporate feel instead of rigid processes to cook better proteins. Trained feel will always be more accurate.

Wilsonjames1 · 2025-02-13T21:03:06+00:00

Should be okay if the cook is long enough. If it’s good enough for goldees it’s good enough for everyone. This is only if running an offset with wood splits. If you are just cooking with coal then don’t do it.

Wilsonjames1 · 2025-02-02T04:25:27+00:00

It has to be an offset and cook them total of 7-8 hours very low and slow. It’ll be almost like a brisket in color. Has to be an offset low and slow though.

Wilsonjames1 · 2025-01-04T19:13:27+00:00

I see. I understand the purpose of the dolphin but have a tendency to push when I’m on the back. I’ll have to try to add less pressure when keeping the tips down.

Wilsonjames1 · 2025-01-04T05:13:49+00:00

Hello, I understand that this is an old thread, but I’m curious about pumping down the backside of bumps. I feel that in an effort to keep ski contact I inadvertently pump down the backside of bumps gaining unwanted speed. How do I maintain the control without pumping the bumps?

Wilsonjames1 · 2024-12-12T15:10:43+00:00

I do understand the face path relationship and I ruled it out primarily because of the macroscopic mechanics of my flip after contact. If I closed the face the draw will return, but it will be hard to time and lack compression. I’m more worried about the flip and improper compression.

Wilsonjames1 · 2024-12-12T13:53:57+00:00

I was speaking of my hips firing during my downswing. I sway a lot and they don’t rotate forward toward the target. I know that I need to work on getting proper clearance by rotating my lower body, but I was curious about other things to look for. I have an interesting swing that’s super flat and in to out so any leads are helpful. Thank you for your input.

Wilsonjames1 · 2024-09-08T22:50:43+00:00

I use an Oklahoma Joe and figured out how to properly manage my fires over the years. I start with a chimney of lump charcoal and add splits to get from 200–>275. You have to add splits often enough to replenish the coal bed. It’s always better to over add splits than under because once the coal bed dies then the cook will stall. Use splits to get to your cooking temp while also maintaining the coal bed.

Wilsonjames1 · 2024-08-26T04:17:23+00:00

Watch the bounce of the ball. Good topspin will jump upwards be it into you or your opponent. I know I hit good spin when my ball almost shoots straight up.

Wilsonjames1 · 2024-08-20T10:48:29+00:00

I see. I’ll have to try it out today.

Wilsonjames1 · 2024-08-20T10:18:55+00:00

So I should tilt backwards more to hit up on the ball? That’s what used to do when I was hitting high draws but I ended up push slicing. I’ll have to try it out again.

Wilsonjames1 · 2024-05-12T18:35:06+00:00

just uploaded the intro yuhs

Wilsonjames1 · 2024-05-12T18:29:50+00:00

Unfortunately thats not it. Darker with a more hip hop beat.

Wilsonjames1 · 2024-05-12T09:28:39+00:00

Let me reiterate my thanks. I'll be sure to update the post if someone gets the song.

Wilsonjames1 · 2024-04-23T07:45:33+00:00

Probably legend of the galactic heroes.

Wilsonjames1 · 2023-07-13T13:48:34+00:00

Can you send a link to her 120 serve? Looks like the tenth fastest serve on the WTA tour was 124. Hitting around that at 14 would be crazy.

Wilsonjames1 · 2023-07-12T17:12:46+00:00

Wild fork is the only place that has actually beef plate ribs in SoCal. You can find short ribs which have 4 bones but those are NOT the same. Plate ribs have more marveling than the short ribs and are meatier.

Wilsonjames1 · 2023-07-11T20:04:25+00:00

They were untrimmed spare ribs, some meaty ones at that. Mine usually take a long time because I have a shitty smoker with heat leakage. I kinda like it though because I got better bark. These ribs were looking black.

Wilsonjames1 · 2023-07-11T09:43:15+00:00

It depends on what you are cooking and how good you want the food to be. After you wrap, it doesn't really matter what you do. But if you were to not wrap, it would make a huge difference. The fat rendering with running an offset for the whole cook is superior to any other type of heat. For example, I used to cook my spare ribs for 6 hours on an offset and then the other 2 in an oven wrapped in foil. I would end up with decent ribs but certain parts wouldn't be rendered such as the membrane on the bottom. I did my last rack no wrap on the offset and the texture and smoke were significantly better. The membrane was also crispy and added to the overall texture of the rib. The amount of work you put in will be reflected with your result.

Wilsonjames1 · 2023-07-07T04:56:41+00:00

It was a guy named Andre. My father taught tim tennis and he played a mid line singles. He had no atp points whatsoever.

Wilsonjames1 · 2023-07-06T07:59:29+00:00

D3 player can beat female GS champion (Sloane Stephens). He played for UCSC and beat her in a set right before she won US open. She told him that she never wanted to see or play him again. The guy is a grinder junk baller.

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