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Forum » OFF Topic » Allgeimein » Why isn’t Matt Milano seeing more snaps


Why isn’t Matt Milano seeing more snaps
panxing18
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# 22.10.2018 - 04:29:40
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One of the more puzzling trends to emerge from Sunday’s 22-0 defeat by the Buffalo Bills at the hands of the Green Bay Packers concerns the playing time of starting weakside linebacker Matt Milano. Milano Buffalo Bills Womens Hoodie , who was all over the field during Week 3’s shocking 27-6 upset win over the Minnesota Vikings, continues to endure a timeshare with veteran Ramon Humber, despite Milano out-performing Humber. One week after earning AFC Defensive Player of the Week honors—awarded for Milano’s strong performance that included a sack, a fumble recovery, and an interception in Minnesota—expectations were that he would take over more snaps at the weak-side linebacker. Indeed, while Milano’s snap count rose from 71 percent to 72 percent vs. Green Bay, Humber is still seeing his share of snaps in defensive coordinator Leslie Frazier’s 4-3 defense. Milano hasn’t been diagnosed with an injury, meaning the decision over playing time comes down to head coach Sean McDermott and Frazier. When asked by the media during Monday’s press conference why Humber was getting snaps over Milano on certain defensive series, Frazier expressed his desire to continue getting both players time on the field. “We just wanted to be able to rotate [Ramon Humber] at times. Matt still gets the majority of the snaps, and sometimes Ramon will come in and get an opportunity,” Frazier said. “But [Humber] is a good football player. We want to be able to get him on the field at times. Obviously, Matt has made some plays for us, and we’ll continue to expect him to. But we also at times want to be able to get Ramon out there and take a look at him, as well.”Through four games Womens Customized Buffalo Bills Jerseys , Milano ranks second on the team in total tackles (24), while Humber has only seven total tackles. Milano also has two fumble recoveries, two pass breakups, and the aforementioned sack on the year. Thanks to his all-around effort in Week 3, Milano became the first member of the Bills to earn AFC Defensive Player of the Week honors since cornerback Nickell Robey-Coleman in Week 5 of the 2016 season.Wingin’ It: Houston Texans As the Buffalo Bills prepare to face a new opponent each week, fans take on the age-old arch-nemesis know as “hunger.” Never fear, Buffalo Rumblings has just the playbook to take down this foe. Each week, we’ll dive into enemy territory to scout their signature moves and put a “Buffalo” spin on it. Translated, each week we’ll share a themed recipe based on who the Bills are playing, including a custom wing sauce to go with each dish. Our opponent this week:Houston TexansWhiskey BBQ Glazed Ribs: I know, I know. Two weeks in a row with BBQ. This week really ups the ante for home cookin’ though, and between the two recipes you’ll be be able to start customizing and wingin’ it all on your own. Before you know it, you’ll be forcing co-workers to sample your latest creation. This week we borrow some Texas style(s) and give them the Western New York twist. Texas purists, try not to faint when I mix and match BBQ elements according to nothing more than my whims. Glazed RibsServes 3-4Active Time: 2 HoursTotal Time:4 Hours 30 MinutesIngredients:1 rack of pork ribs1 Tbsp garlic powder1鈦? teaspoon salt2 teaspoons black pepper2 teaspoons paprika2 Tbsp butter1鈦? cup finely chopped onion1 cup whiskey1鈦? cup apple cider vinegar1鈦? cup hot sauce1 1鈦? cups ketchup3鈦? cup molassesPrepare RibsTear off a piece of aluminum foil that’s a little longer than the ribs. Crinkle the edges up and place the rack on the foil Youth Kyle Williams Jersey , meatier side down.Unless you’re buying from a butcher, there’s likely a thin membrane on the bonier side of the ribs that needs to be removed. From one of the edges, pop a knife under the membrane only (if you get a tiny bit of meat too don’t worry). Once you have a small edge lifted, the rest should peel like a huge sheet of tape. It’s pretty cool.Dry RubCombine the garlic powder, salt, pepper and paprika* in a small bowl.Pat the mixture all over both sides of the ribs, with a little more attention to the meatier side. Let sit for at least an hour, which should give plenty of time to make the sauce. While sitting, the ribs should be refrigerated.SauceMelt butter in a large pot on HIGH and add onions; cook, stirring onions until translucent, 1-2 min.Add cider vinegar and whiskey; stir, letting the mixture simmer.Add ketchup and hot sauce. Stir and allow to simmer again.Add molasses; stir and allow to simmer. Reduce heat to LOW.Allow the sauce to thicken; stirring occasionally for at least 30 minutes.Separate sauce in half. Some is for glazing and some is for dipping later.Grillin’ Turn one burner on LOW and preheat grill. Burner should be all the way to one side.**Place ribs on foil, meat side down on the grill so that no part of the rack is directly over the burner that’s on. Brush a thin layer of sauce over the top of the rack, close the lid. After about 20 minutes White Micah Hyde Jersey , apply another coat of sauce and carefully flip the entire rack. Coat the new top part with sauce (should now be the meatier side). Close the lid. Every 15-20 minutes apply another coat of sauce. There’s no need to flip the ribs again while cooking.With slow cooked BBQ there’s “done” and then there’s “ready.” Ribs are “done” when the internal temperature reaches a point to kill any harmful organisms. That’ll happen in a couple hours in all likelihood. They’re not ready though until a fork easily passes into the meat, which could be a whole heck of a lot longer. Expect at least three hours on the grill, and probably a good deal longer.***Wingin’ It Tips:*If you’re of the opinion that glazing with a sauce is akin to BBQ blasphemy, I got you covered. Add 1鈦? cup brown sugar to the dry rub and 2 Tbsp red pepper. Skip the sauce, it’ll still have one key wing sauce ingredient at least. You may need to cover the ribs if grilling or baking to prevent them from drying out. **If you have a smoke box for your grill, this is a good time to use it. You may need to play around with temperature as grills are finicky, but the flavor payoff is worth it. I used a walnut/maple mixture. ***Grills have a wide number of variables so be prepared to play around. If applying one layer of sauce over another isn’t going on easily (clumping or pulling off the other layer) the heat could be too low or the sauce too thin. Ultimately, don’t be afraid to check temperatures with a meat thermometer before consuming. The Beer: This week’s sauce should veer a little less toward the sweet side, but we’ll pair it again with Blue Light.Just a fancier look. Saucy fingerprints will show up well so if there’s any confusion on whose beer is whose, you can play detective. Beer products provided by Labatt USA. Please drink responsibly. Coming soon!The Buffalo Bills head to Indianapolis to take on the Colts. We’ll break away from the BBQ as we put a twist on the famous Indianapolis signature food of... Wait. What are they even known for? Looks like I have some research to do.
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