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Nick Suriano

Not deflecting nor owning anything. I didn't participate in any of it, and those guilty got what they deserve. Moving on.

Hmmm, 'substitute Iowa for PSU' maybe deflection is the wrong term, what do you call it? 'Other universities have swept things under the rug' I am going with minimizing the impact on this one. What say you? I enjoy your wrestling inisights, this part not so much.
 
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Every time I check in on this thread I ask myself, "Why am I checking in on this thread?"

For dry rub recipes?
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 4 teaspoons chili powder
  • 4 teaspoons garlic salt
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper
  • ¼ teaspoon white pepper
  • ½ teaspoon celery salt
  • 1 teaspoon smoked paprika
 
Ok the cat is officially coming out of the bag!
Now this stuff is a secret so don't tell to many people about it here ya go you can put on thighs , wings , pork of any kind , steaks and burgers even your best friends sisters a** if she is feeling frisky
First get your get yourself
1-cup cajun seasoning any generic brand I use chefs choice then add the following.
1- cup granular garlic powder
1-cup granular onion powder
1/2 - cup chipotle chile powder
1-cup hungarian Paprika
1-cup kosher salt
1/2 - cup black pepper
1-cup ground cummin
2- cups brown sugar
2- tablespoons dry Thyme
Mix and put it on piece of tree bark and bet that would even taste good tread lightly fellas..
Let me what you think
 
Ok the cat is officially coming out of the bag!
Now this stuff is a secret so don't tell to many people about it here ya go you can put on thighs , wings , pork of any kind , steaks and burgers even your best friends sisters a** if she is feeling frisky
First get your get yourself
1-cup cajun seasoning any generic brand I use chefs choice then add the following.
1- cup granular garlic powder
1-cup granular onion powder
1/2 - cup chipotle chile powder
1-cup hungarian Paprika
1-cup kosher salt
1/2 - cup black pepper
1-cup ground cummin
2- cups brown sugar
2- tablespoons dry Thyme
Mix and put it on piece of tree bark and bet that would even taste good tread lightly fellas..
Let me what you think
Holy dry rub! I put enough in for a couple racks of ribs, this is a recipe for a couple whole hogs! But sorry, it won't help chicken....unless the thighs you were talking about are on your best friends sister. Pics are best if that is the case!
 
Holy dry rub! I put enough in for a couple racks of ribs, this is a recipe for a couple whole hogs! But sorry, it won't help chicken....unless the thighs you were talking about are on your best friends sister. Pics are best if that is the case!
I make it in large batches and I put it on chicken all the time its good just try it. Love it on all kinds of thighs big or small even no pics unfortunatly :D
 
o_O These Suriano threads are... well Hell I don't know what word to use to describe them. I don't know if any of you guys have been over to our thread on BWI, but it's full of non Suriano news as much as this one is. Oh well, I'm going to be smoking a pork belly this Sunday and I might use the dry rub recipe that I got on this "Nick Suriano" thread. :D
 
Ok the cat is officially coming out of the bag!
Now this stuff is a secret so don't tell to many people about it here ya go you can put on thighs , wings , pork of any kind , steaks and burgers even your best friends sisters a** if she is feeling frisky
First get your get yourself
1-cup cajun seasoning any generic brand I use chefs choice then add the following.
1- cup granular garlic powder
1-cup granular onion powder
1/2 - cup chipotle chile powder
1-cup hungarian Paprika
1-cup kosher salt
1/2 - cup black pepper
1-cup ground cummin
2- cups brown sugar
2- tablespoons dry Thyme
Mix and put it on piece of tree bark and bet that would even taste good tread lightly fellas..
Let me what you think
why would you want to put it on tree bark?The wind would blow it off...
 
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You gotta step up and name that rub the "Suriano". If it's that good maybe we can produce it and sell it with proceeds going to the HWC.
 
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Ok the cat is officially coming out of the bag!
Now this stuff is a secret so don't tell to many people about it here ya go you can put on thighs , wings , pork of any kind , steaks and burgers even your best friends sisters a** if she is feeling frisky
First get your get yourself
1-cup cajun seasoning any generic brand I use chefs choice then add the following.
1- cup granular garlic powder
1-cup granular onion powder
1/2 - cup chipotle chile powder
1-cup hungarian Paprika
1-cup kosher salt
1/2 - cup black pepper
1-cup ground cummin
2- cups brown sugar
2- tablespoons dry Thyme
Mix and put it on piece of tree bark and bet that would even taste good tread lightly fellas..
Let me what you think

My friend Tognetti has a sister with legendary thighs....for this rub recipe, how many lbs of meat are we "rubbing" it out too?
 
My friend Tognetti has a sister with legendary thighs....for this rub recipe, how many lbs of meat are we "rubbing" it out too?
For what I have been reading it would take quite a bit of rub to take care of there thighs but Im sure its up to the task of at least 2-3 whole togs I mean hogs with that batch. Im sorry could not resist. all right back to the Wrestling news who will be the next recruit Im anxiously waiting
 
o_O These Suriano threads are... well Hell I don't know what word to use to describe them. I don't know if any of you guys have been over to our thread on BWI, but it's full of non Suriano news as much as this one is. Oh well, I'm going to be smoking a pork belly this Sunday and I might use the dry rub recipe that I got on this "Nick Suriano" thread. :D

Nah. Most of us hang out here. It's pretty hard to get into that circle jerk on your forum.
 
No, sorry-there is no way to cook chicken to make it taste good. There is a reason it is classified as fowl (foul). It is used as a lean source of protein by wrestlers-but if you want something that tastes good, find a steak or some pork chops.
You want T-bone steak? Here you go:
 
For what I have been reading it would take quite a bit of rub to take care of there thighs but Im sure its up to the task of at least 2-3 whole togs I mean hogs with that batch. Im sorry could not resist. all right back to the Wrestling news who will be the next recruit Im anxiously waiting
Fat-Knees-And-Thighs.jpg

Here is a pic to keep you boys hungry and coming back for more thighs. Start rubbing. I hear Iowa loves Pig feet, I can see 10 of you sucking on those toes after a Iowa dual.
 
Fat-Knees-And-Thighs.jpg

Here is a pic to keep you boys hungry and coming back for more thighs. Start rubbing. I hear Iowa loves Pig feet, I can see 10 of you sucking on those toes after a Iowa dual.
5 foot 6, two fifteen a bleached blonde bomber with a hint of mean... she was built like a fridgearator with a head..
 
Ok the cat is officially coming out of the bag!
Now this stuff is a secret so don't tell to many people about it here ya go you can put on thighs , wings , pork of any kind , steaks and burgers even your best friends sisters a** if she is feeling frisky
First get your get yourself
1-cup cajun seasoning any generic brand I use chefs choice then add the following.
1- cup granular garlic powder
1-cup granular onion powder
1/2 - cup chipotle chile powder
1-cup hungarian Paprika
1-cup kosher salt
1/2 - cup black pepper
1-cup ground cummin
2- cups brown sugar
2- tablespoons dry Thyme
Mix and put it on piece of tree bark and bet that would even taste good tread lightly fellas..
Let me what you think

Sounds good, but I REALLY doubt you want a whole cup of cumin in that rub. I would guess two tablespoons would be closer to the right amount.
 
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2 sources on BWI reporting within the last hour that Suriano is 100% not returning to PSU.
Those sources (especially tabenn) are very solid.

Sucks (for me as a Penn State fan), but time to move on.

If NATO can truly pull to 125 and be close to his old self,things will be spicy this year. He stated last year that going 125 as a Sophomore sapped his love of wrestling, but maybe with several months to dial back his lifting and plan for it, he can do it more easily. I'm assuming Ryan will have him on an abbreviated schedule.
 
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Damn, I was hoping that Suriano would be at Penn State and be at 133 for the next 3 or 4 years with a redshirt. That would leave no place for Teasdale and RBY. Oh well, on to the next thing. If only Nick would come to Iowa City.
 
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I honestly think this is about the dad and about Suriano wanting to be able to roll around with Frankie Edgar.
 
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