Internally
- Thread starter goldclub
- Start date
Don’t think it’s that at all. Just think this is an incomplete team and B1G coaches are very good.
I remember a couple years ago, commentators would talk about how hard our offense was to guard because shooters would always run off screens. Now we continue to just stand and look at the post. This team is stuck in the mud, and I think that is because we only run stuff for 2 players.
Exactly , we have become to reliant on 2 guys ( 3 when Flerch is getting his shots). And we have quit the motion offense that was so successful and that’s on Painter
I love Paint, but I feel this has been his worst year for coaching. Everybody knows what we are trying to do, basically run sets for the big 3, but all teams have figured that out and Paint has done little to get other guys involved. You just can't keep doing the same thing over and over again. Needed to run sets for the young boys, Cox, Harris, should of had more scoring opportunities. Now the Big 3 are exhausted, have no more legs, been run out by the Coach. Post season is here and we didn't get better but a lot worse! When your winning everyone is happy, when things go south players start to wonder about the future!
Something is for sure off.
Order of blame is Painter for poor roster construction.
Second, Braden. Last night is prime example, we are down almost double digits and Michigan is hitting 3s. The only action he is running is for TKR. If he is a pass first PG, he only passes to TKR. There were a couple of plays were he was frustrated and instead of hustling back on defense - he chose to pout.
Third - the coaching staff outside of Brantley.
Order of blame is Painter for poor roster construction.
Second, Braden. Last night is prime example, we are down almost double digits and Michigan is hitting 3s. The only action he is running is for TKR. If he is a pass first PG, he only passes to TKR. There were a couple of plays were he was frustrated and instead of hustling back on defense - he chose to pout.
Third - the coaching staff outside of Brantley.
Totally agree with this. Regarding your first point, this is comparable to laying a flawed foundation before building a structure.
In a year when 5th and 6th year veterans were available in spades, Painter instead chose to fill 4 senior vacancies with 5 true freshmen. We needed help this year, not in 3 years.
Seems appropriate:
Boilermaker Chili
Boilermaker chili brings chili cookoff goodness to your dinner table. It's got it all: ground beef, sausage, beans, tomatoes, garlic, bacon, and beer!Prep Time40 minutes mins
Cook Time6 hours hrs
Servings: 12 People
Ingredients
- ▢ 2 pounds ground beef
- ▢ 1 pound bulk Italian sausage
- ▢ 3 (15-ounce) cans chili beans, undrained
- ▢ 1 (15-ounce) can chili beans, in spicy sauce
- ▢ 2 (28-ounce) cans diced tomatoes, with juice
- ▢ 1 (6-ounce) can tomato paste
- ▢ 1 large onion, diced
- ▢ 3 stalks celery, diced
- ▢ 2 green bell peppers, ribs and seeds removed, diced
- ▢ 1 red bell pepper, ribs and seeds removed, diced
- ▢ 1 jalapeno pepper, ribs and seeds removed, minced
- ▢ 4 slices bacon, cooked and crumbled
- ▢ 2 tablespoons Better than Bouillon~Beef Flavor
- ▢ 1 cup beer
- ▢ 1/4 cup chili powder
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 1 tablespoon garlic, minced
- ▢ 1 tablespoon dried oregano
- ▢ 2 teaspoons ground cumin
- ▢ 2 teaspoons hot sauce
- ▢ 1 teaspoon dried basil
- ▢ 1 1/2 teaspoons salt
- ▢ 1/2 teaspoon black pepper
- ▢ 1/4 teaspoon cayenne pepper, or to taste
- ▢ 1 teaspoon sugar
Toppings
- ▢ 2 cups cheddar cheese, shredded
- ▢ 2 cups Fritos, crushed
- ▢ 1 cup red onions, minced
Instructions
For Stovetop:- In a large stockpot, over medium-high heat, crumble while browning the beef (2 pounds) and sausage (1 pound) until evenly browned. Drain off excess grease.
- Add chili beans (4 cans), canned tomatoes (2 cans), and tomato paste (1 can) and stir. Then add onion (1), celery (3 stalks), green (1) and red bell peppers (2), jalapeno pepper (1), crumbled bacon (4), bouillon (2 tablespoons), and beer (1 cup). Stir in the season with chili powder (1/4 cup), Worcestershire sauce (1 tablespoon), garlic (1 tablespoon), oregano (1 tablespoon), cumin (2 teaspoons), hot sauce (2 teaspoons), basil (1 teaspoon), salt (1 1/2 teaspoons), pepper (1/2 teaspoon), cayenne (1/4 teaspoon), and sugar (1 teaspoon). Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust salt, black pepper, and chili powder, if necessary. The longer the chili simmers, the more the flavors will develop. NOTE: The chili will also thicken as it sits overnight.
- Remove from heat and serve or cool, then refrigerate and serve the next day. To serve, ladle into bowls and top with shredded cheddar cheese, Fritos, and red onions
For Crockpot:
- In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
- Add the rest of the chili ingredients, as in step 2 above, simmered in a crockpot on Low for 6-8 hours.
He also needs to recruit some big athletic forwards instead of so many guards. Playing four guards is why we can’t rebound or defend. How about a couple 6’8” athletic rebounders!
100% agree!! We have plenty of shooters. Also might help to play a deeper rotation
more minutes so ALL the guys on the floor at the end of the game are fresher.
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