Inside the NBA’s Ernie Johnson Has the Hardest Job in Television
It’s hard to imagine Ernie Johnson having a problem with anyone on the set of Inside the NBA outside of the three guys sitting next to him, but apparently Ernie and Senior Researcher Joe Underhill, or Underdog as Barkley calls him, do not get along.
This is what Ernie has to put up with. How long would you last with these clowns next to you?
Here’s Shaq annoying Ernie even more by singing and shaking him. Ernie mentions TK, Producer Tim Keily, in the video too. If Keily is encouraging Shaq and Chuck to act like this, I feel for Ernie.
And finally, an hour after the Thunder beat the Spurs, we have Shaq destroying a Barkley piñata. Just watch as Ernie cringes next to him. At the end of the video, Chuck decides to make an obscene gesture with the piñata stick but Kenny stops him. Out. Of. Control.
Inside the NBA has become my favorite show! It’s too bad there is only one “episode” left in the season – unless the Spurs extend the series to seven games.
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June 5th, 2012 at 11:41 AM
How can this blog put an ownership trademark on TNT video footage?
June 5th, 2012 at 11:41 AM
/fixed
//fire shaq
June 5th, 2012 at 11:41 AM
Who are you?
June 5th, 2012 at 11:42 AM
Intern Mike, welcome to the big leagues bro.
June 5th, 2012 at 11:44 AM
Ron MacLean.
June 5th, 2012 at 11:44 AM
Multiple embedded videos in a post? BBoB returns!
June 5th, 2012 at 11:44 AM
This could have been a really interesting post instead of…whatever this is. Out. Of. Control.
June 5th, 2012 at 11:44 AM
This post is sarcasm, right?
June 5th, 2012 at 11:46 AM
Oh please tell me this isn’t made up.
June 5th, 2012 at 11:47 AM
Great post, Michael. Keep up the good work.
June 5th, 2012 at 11:48 AM
Your name doesn’t inspire confidence, guy I don’t know.
June 5th, 2012 at 11:48 AM
NEW GUY!!
June 5th, 2012 at 11:49 AM
More like Shitburger.
June 5th, 2012 at 11:50 AM
today on cold call mondays:
MS: hello my name is mike the intern from the big lead
tim: hi.
Ernie: how’d you get this ?
MS; I was instructed to ask for dick pictures
Ernie: Sure,
(picture arrives)
MS: GEEEEEZSUS. Why is all weird shaped?
Ernie: Dang, sorry, that was the goiter pic. FUCK OFF.
June 5th, 2012 at 11:50 AM
2 in the morning grabbed a Shamburger.
June 5th, 2012 at 11:50 AM
Nailed it.
June 5th, 2012 at 11:54 AM
Anybody order a Loveburger, well done?
June 5th, 2012 at 11:54 AM
Hopefully Shamburger will get some burn talking CFB this year.
June 5th, 2012 at 11:55 AM
Shamburger
Oh please tell me this isn’t made up.
A kid I went to high school had this last name. And there used to be a contractor supply store down the street from where I live that was called “Shamburger’s”. These two isolated pieces of evidence combined with the occurrence of that name here lead me to believe that it is not as uncommon a last name as you might think.
June 5th, 2012 at 11:55 AM
He likes them beefy.
http://www.legacy.com/celebration/cjonline/celebrations-announcement.aspx?n=courtney-dyan-foster&aid=155855128
June 5th, 2012 at 11:56 AM
How can this blog put an ownership trademark on TNT video footage?
new media bro
June 5th, 2012 at 11:56 AM
If you hover over his name, it links to the CFB section.
June 5th, 2012 at 11:56 AM
Rite of Passage post I see…let the initiation begin
June 5th, 2012 at 11:56 AM
2 in the morning grabbed a Shamburger.
/Coop?
June 5th, 2012 at 11:56 AM
Yo golfers, Callaway X Tour irons…. good, bad, great?
June 5th, 2012 at 11:57 AM
i’ll have the “whoa blackened betty bam-a-lam-ramjamburger” please…medium.
June 5th, 2012 at 11:57 AM
But, seriously, this is sarcasm, right?
That producer-Ernie thing was incredibly fake and put on for the show.
June 5th, 2012 at 11:57 AM
Shamburger
June 5th, 2012 at 11:58 AM
they aight…how good a deal you getting?
June 5th, 2012 at 11:58 AM
“Yo golfers, Callaway X Tour irons…. good, bad, great?”
They are excellent. The problem is, they are designed for golf.
June 5th, 2012 at 11:58 AM
Shamwow > Shamburger
June 5th, 2012 at 11:59 AM
Does seem that way. Just kind of a random post. Better than EA and her hot sister going to a movie, though.
June 5th, 2012 at 11:59 AM
You tell me…
June 5th, 2012 at 11:59 AM
Michael Shamburger, Veep at The Hartford.
June 5th, 2012 at 11:59 AM
Based on the subscriptions, it’s pretty clearly this guy.
Boom, humanzied, playoffs, baby ttyl.
June 5th, 2012 at 12:00 PM
i’ll have the “whoa blackened betty bam-a-lam-ramjamburger” please…medium.
Shut it down, Spence wins this thread.
June 5th, 2012 at 12:00 PM
Since that damn Pacquiao ad is still on the site, I thought I’d share this Pacman quote from the Yahoo article detailing how his marital strife was affecting his boxing:
What a swell guy to give up cheating on his wife to make his marriage better.
June 5th, 2012 at 12:00 PM
MIkeNYC last name is Shamburger?
June 5th, 2012 at 12:00 PM
I think Ernie’s had enough blackberrys in his life that he can handle these three for a couple hours a night. You’ll fit right in here writing this stuff about a subject with the depth of Ernie Johnson.
June 5th, 2012 at 12:00 PM
It is not difficult to best a Stephen Douglas post.
June 5th, 2012 at 12:01 PM
Fixed for men.
June 5th, 2012 at 12:01 PM
Boo this man
June 5th, 2012 at 12:02 PM
that’s a damn good deal, but im skeptical bc of the lack of club pics. no idea how much wear is on the face and im checking to see if they’re counterfeit now.
June 5th, 2012 at 12:03 PM
I dont understand why TBL doesnt introduce new writers. Or let us know when old ones are let go. Just throws this guy out to the wolves.
June 5th, 2012 at 12:03 PM
I was thinking the same thing. Deal seems way too good to be true.
June 5th, 2012 at 12:04 PM
I think it would be cool if he would introduce them. Talk about why he hired them, etc…
June 5th, 2012 at 12:05 PM
i’ll eat my steak bloody, but ground beef? don’t care. im not eating ground beef for the quality and taste of the beef…if it was a good cut, why the hell did they ground it up?
June 5th, 2012 at 12:06 PM
+1 $20 “Kobe” beef burger
June 5th, 2012 at 12:07 PM
The first video is better if you imagine Underdog handing Ernie pictures of athlete dong.
June 5th, 2012 at 12:07 PM
i’ll eat my steak bloody, but ground beef? don’t care. im not eating ground beef for the quality and taste of the beef…if it was a good cut, why the hell did they ground it up?
Indeed. And ground beef should be cooked more thoroughly (though never well done because it just gets dry as shit) because, unlike steak where bacteria is only on the surface, ground beef is a mixture of different cuts and parts that is ground together, so the bacteria is all over the place. You gotta burn those motherfuckers before you stuff your face.
June 5th, 2012 at 12:07 PM
I agree but that didn’t fit with my desire to make an asshole comment.
June 5th, 2012 at 12:08 PM
mullet…i cant be positive without the pics close up, but from what ive read, the callaway x-tours didn’t have true temper shaft bands (the lil sticker right under the grip). now, the grips are aftermarket so he could’ve put new shafts on too…
but look at the last pic at the club all the way on the right. do you see the little plastic thing on the heel of the club? not the best pic, but i don’t see it in there like it should be.
id probably stay away.
June 5th, 2012 at 12:08 PM
I sold my clubs a few years back, but I need to get back into golf (at least for company trips, which are often) and I’m looking to save some money a pick up a good used set. I need to call the guy and get the skinny on the clubs.
June 5th, 2012 at 12:08 PM
This is the equivalent of a new kid walking into the middle school lunch room when it’s already full and having his tray of food knocked over.
June 5th, 2012 at 12:09 PM
There is no easier broadcaster to like than Ernie Johnson. The perfect personality to balance out the clowns, and seems like a genuinely great person.
June 5th, 2012 at 12:10 PM
Had not seen that before. One hell of a eulogy. Thanks for the link.
June 5th, 2012 at 12:10 PM
//Cancels Spencers Steak Tartare of the Month subscription.
June 5th, 2012 at 12:10 PM
Any suggestions on clubs to look for used?
June 5th, 2012 at 12:10 PM
try and find some old ping g5′s or i5′s…they’ll be in that price range and are as good a club as anything out there right now.
June 5th, 2012 at 12:11 PM
It’s why you can’t take blogs seriously. And why I laugh when McIntyre thinks of himself as a journalist. Bigleadsports.com is a sports journalism/reporting website the same way Napster.com is a music producing website.
June 5th, 2012 at 12:11 PM
If a grinder is properly cleaned you can eat ground meat raw. Y’all are tasteless pussies.
June 5th, 2012 at 12:11 PM
Yo spence, what about these?
June 5th, 2012 at 12:12 PM
*beef that is. Not chicken. Though who is grinding chicken? Health ‘mos.
June 5th, 2012 at 12:12 PM
If a grinder is properly cleaned you can eat ground meat raw. Y’all are tasteless pussies.
If it’s clean, fresh, and high quality, then yes.
June 5th, 2012 at 12:12 PM
Please. I eat burgers med a the most. Mom and dad like it rare and they’re not sick or dead. I usually get ground sirloin though. It makes a good burger.
June 5th, 2012 at 12:12 PM
I got my wife to agree to me getting a set of JPX-800 (Mizuno, maybe the ‘Pro’ model) as a graduation present. Good idea? I had liked the R11′s, but the lofts are so low, and frankly, the further I hit my irons, the less control I have over distance, and I don’t need to hit a 9 iron 170 yards.
June 5th, 2012 at 12:13 PM
ping g5/i5
callaway x20
taylormade r7/r9
June 5th, 2012 at 12:13 PM
My step father (he’s French) does this.
June 5th, 2012 at 12:14 PM
Please. I eat burgers med a the most. Mom and dad like it rare and they’re not sick or dead.
I usually go with medium on a burger. And I didn’t say it was going to make someone sick, only stating a fact that unlike steak which only has bacteria on the surface, ground beef has it all over. Food poisoning, especially in this country, is fairly rare though because most types of bacteria that are found on raw meat can be killed by stomach acid.
June 5th, 2012 at 12:14 PM
Spencer:
What clubs do you use? Blades?
June 5th, 2012 at 12:14 PM
Though who is grinding chicken? Health ‘mos.
I just had chicken sausage for lunch. It was ground up and tasty.
June 5th, 2012 at 12:14 PM
not bad…mizuno’s are my fav’s. the ones i mentioned will be more forgiving tho, if that’s what you’re after.
June 5th, 2012 at 12:15 PM
But if you’re someone like me who has acid reflux and has to take something every day to reduce the level of stomach acid, that also means that you’re more likely to get food poisoning. I usually get it about once a year or so. It sucks. But I also like meat, so I don’t allow it to deter me.
June 5th, 2012 at 12:15 PM
Take a look at the mx-23′s if your looking for mizuno’s with a little bit more forgiveness in that price range.
June 5th, 2012 at 12:16 PM
yep…mizuno mp67′s.
frankly, haven’t noticed any difference in on-course forgiveness between blades and cavity backs. if anything, ive improved since playing em…tho i understand not everyone’s got time to practice a lot due to having lives.
June 5th, 2012 at 12:18 PM
Here’s some R7′s….
June 5th, 2012 at 12:18 PM
I can attest to the Taylor Made R7′s (I have the TP’s). Solid club with a smallish build that I like.
June 5th, 2012 at 12:18 PM
i think menarky’s got a set…ive heard nothing but good things about those. great feel, really forgiving…typical great mizuno iron.
amen. plus, with cavity backs like that, it’s hard to control trajectories and play in wind.
June 5th, 2012 at 12:19 PM
If you have money you go to France and eat Bresse chicken’s raw as they don’t contain salmonella.
June 5th, 2012 at 12:19 PM
not sure i could ever get over the raw chicken hump…that’s just too much even if it’s safe.
June 5th, 2012 at 12:20 PM
I usually get ground sirloin though. It makes a good burger.
A secret I got from the Publix butcher:
The ground beef labelled “Market Ground” is the scraps from all of the cuttings/trimming from the day. I never buy anything but this – a nice mix of different cuts.
June 5th, 2012 at 12:20 PM
If you have money you go to France and eat Bresse chicken’s raw as they don’t contain salmonella.
I’ll be in Paris for the day on the 21st.
/humblebrag
//my wife and I leave for London two weeks from today
///further humblebrag
June 5th, 2012 at 12:21 PM
“Bresse chicken’s raw ”
Is this a euphemism of some sort?
June 5th, 2012 at 12:21 PM
The chicken runs about $20 a pound I believe. It’s supposed to be delicious.
June 5th, 2012 at 12:22 PM
wunderbar!
June 5th, 2012 at 12:22 PM
not everyone’s got time to practice a lot due to having lives.
Thanks for understanding my “Why I suck at golf” excuse. You’re a good man – I don’t care what everyone else around here says.
June 5th, 2012 at 12:22 PM
No it doesn’t. Gotta have that 80/20 if you want a good burger. Sirloin dries out in a burger. Buncha amatuers up in here.
June 5th, 2012 at 12:22 PM
I can eat a rare juicy burger without worrying about my esophagus melting.
/humblebrag
June 5th, 2012 at 12:23 PM
As I can’t see the videos out in the bee fields, I’ll assume the TBL logo is a watermark of Oden’s dong with ‘The Big Lead’ written on it and it runs from corner to corner over the video. Shamburger’s written test went to the top of the pile for use of the word ‘clown’ and the full show title (SEO) in the post title.
Here’s a video. Look, how funny!
Here’s a video. Look, how funny!
Here’s a video. Look, how funny!
Here’s a video. Look, how funny!
June 5th, 2012 at 12:24 PM
eat Bresse chicken’s raw
Ummm, no. I have a hard enough time letting my kids eat uncooked cookie batter. Chickens are disgusting creatures.
June 5th, 2012 at 12:24 PM
Spending the last 3 weeks of July in Europe. Starting with 4 days in Paris. Can’t fucking wait.
June 5th, 2012 at 12:24 PM
Fucking seriously. Eighty/twenty with some panko thrown in to keep it together and absorb more of the juice.
Or some Pankow for that nice trombone solo in the middle of the burger.
June 5th, 2012 at 12:24 PM
If you cook it wrong it does. That’s a you error, though.
June 5th, 2012 at 12:24 PM
Holy elitist.
June 5th, 2012 at 12:25 PM
No. It’s an understood fact that you never use sirloin for a burger. You’re missing out, brospeh.
June 5th, 2012 at 12:25 PM
I’m not saying I would do it, just that it’s possible.
June 5th, 2012 at 12:25 PM
I can eat a rare juicy burger without worrying about my esophagus melting.
/humblebrag
So can I, I just choose not to roll the dice. But I like my steak bloody as hell.
June 5th, 2012 at 12:25 PM
Alton Brown thinks you’re silly.
June 5th, 2012 at 12:27 PM
Sirloin dries out in a burger. Buncha amatuers up in here.
Yes … and no.
If you’re burgers are of extremely lean cuts, you have a smaller window to get them off the grill before they go dry. Always take them off with deep red color rising off the top and let them sit for 60-90 seconds under a bowl/tin to rest.
June 5th, 2012 at 12:28 PM
Now I know you’re wrong. I just watched the Good Eats on burgers this weekend where he gets 80/20 chuck. You just pulled a TBL.
June 5th, 2012 at 12:29 PM
In a perfect world I’d have some ground short rib with the sirloin, or I’d put a little italian sausage in with the sirloin.
June 5th, 2012 at 12:30 PM
Alton Brown
Favorite episode: Clay pot smoker. Genius.
June 5th, 2012 at 12:31 PM
two awesome mixes ive done in the past…lamb for gyro burgers and chorizo for some spicier burgers. both mix well with beef.
June 5th, 2012 at 12:31 PM
Actually brown uses 50/50 chuck and sirloin, not 80/20.
June 5th, 2012 at 12:31 PM
In a perfect world I’d have some ground short rib with the sirloin
If you trust me for just one thing here, this is it:
Publix Market Ground ftw
June 5th, 2012 at 12:32 PM
BBOB 2.0? great post!
June 5th, 2012 at 12:32 PM
I like mixing some habanero lime salsa in with the burger mix.
June 5th, 2012 at 12:32 PM
Not here. Grind my own with brisket and short rib. works out to about 75/25. No more than 130 degrees.
June 5th, 2012 at 12:32 PM
Chorizo in anything is delicious.
June 5th, 2012 at 12:33 PM
that’s a great idea.
ive used sriracha in the mix, but that’s hardly anything groundbreaking or original.
June 5th, 2012 at 12:33 PM
When this post is linked in the future, I want to be able to look back and remember how I felt about it…
Future Babar, you thought this post fucking sucked.
June 5th, 2012 at 12:33 PM
lamb for gyro burgers and chorizo for some spicier burgers.
Menu for the first warm weekend with no little league baseball is now complete. Thanks for the suggestion.
June 5th, 2012 at 12:33 PM
I bet that’s awesome. I went to a BBQ, Beer and Bourbon festival in Charlotte last month and discovered this brand of hot sauce. Shit is delicious.
June 5th, 2012 at 12:34 PM
Chorizo in anything is delicious.
Depends on what kind. Spanish chorizo is good. I don’t care for Mexican chorizo though.
June 5th, 2012 at 12:34 PM
I put some thyme, strong dijon mustard and an egg yolk into my mix as my standard burger. I love added spice to it, also. A roasted jalapeno or thai chili.
June 5th, 2012 at 12:35 PM
If going to Paris, don’t let your wife or ldayfrend go unattended to some party or to follow U2 across the continent. Shit gets real.
June 5th, 2012 at 12:35 PM
Spanish chorizo is good. I don’t care for Mexican chorizo though.
Another racist.
June 5th, 2012 at 12:36 PM
if you do the gyro ones, pickle some onion in red wine vinegar and make a quick yogurt sauce (or tskitishvili sauce, however it’s spelled). gotta top it off right.
June 5th, 2012 at 12:36 PM
There is a place that sells lardo near my house that I want to get and add to my burgers. I’ve heard lardo is delicious.
June 5th, 2012 at 12:36 PM
wow. I put almost no energy into burgers. quick, easy, pre-packaged. just get some fresh buns and you are good to go. Now. steaks get the royal treatment.
June 5th, 2012 at 12:37 PM
tskitishvili sauce
Tit sauce included.
June 5th, 2012 at 12:37 PM
never even heard of lardo before…
June 5th, 2012 at 12:37 PM
Tzatziki is one of the great sauces in the world.
June 5th, 2012 at 12:38 PM
That pic of EA at the top is hideously close to looking like Sarah Jessica Parker’s evil younger sister.
June 5th, 2012 at 12:38 PM
how much royal treatment can you give a steak?
and to be fair, dressing up a burger is not a whole lot of extra work. i’ll take 15 extra seconds if it means having a chipotle aioli instead of ketchup and mustard.
June 5th, 2012 at 12:39 PM
Boo to you.
I’ve heard it’s pretty fucking amazing.
June 5th, 2012 at 12:39 PM
Also, have anal sex.
/Greek
June 5th, 2012 at 12:39 PM
hahahah.
June 5th, 2012 at 12:40 PM
Now. steaks get the royal treatment.
Did a marinated Flank steak Sunday night. Nice tasty cut.
Admittedly, I think filets are boring.
/ducks
June 5th, 2012 at 12:41 PM
/agrees and stands to face the firing squad
June 5th, 2012 at 12:42 PM
They’re insanely boring. Though my mom had a massive dinner a while back and had an entire tenderloin cut. The remaining scraps were then ground (why I don’t know) and she gave them to me. I made tacos with them and they were, without a doubt, the best ground beef tacos I’ve ever had.
But seriously, filets are bland as fuck. Strip steaks or a fat ass ribeye are the way to go.
June 5th, 2012 at 12:43 PM
…not sure i could do lardo. just a food-step too far.
June 5th, 2012 at 12:43 PM
I got your back on this one. “Filets are the cut of meat for people who don’t like meat.”
June 5th, 2012 at 12:45 PM
I’ve seen people use it as a cooking fat, also. Instead of melting butter or using olive oil, they’ll use lardo. If you use it to add fat to your ground meat (say, sirloin) it will be fantastic.
June 5th, 2012 at 12:46 PM
I believe it is sliced like crazy thin, so it essentially melts when it hits your mouth.
June 5th, 2012 at 12:47 PM
In the past, I was always an “individual steak for each!” kinda guy. But now, I just love to create a nice marinade or brine for a large cut of meat and break out the “widow maker” knife and cut thin strips of lightly charred and bloody rare center perfect mouth-exploding meat.
/door opened
June 5th, 2012 at 12:47 PM
Which gives him his 80/20 meat/fat ratio.
June 5th, 2012 at 12:47 PM
…i figured something made of fat would melt like that. pic looked thin-sliced too. still don’t think i could do it on it’s own, but wrapping up a fig or something in an antipasto? potential enjoyment.
June 5th, 2012 at 12:49 PM
Is chuck 30-35% fat? I would think not.
June 5th, 2012 at 12:49 PM
how much royal treatment can you give a steak?
plenty. Prep, seasoning, making sure the grill is the exact temp you like it, searing it right, constant vigilance on the grill, taking it off and then bringing it back to heat….
Just wait til you have kids and see how impossible it is to cook on a grill when they constnatly hassling you…
June 5th, 2012 at 12:51 PM
I was once at a Sikh BBQ where an Indian chef made a platter of filets that were so heavily seasoned they were lime green. It was one of the best things I have ever eaten. Normally, I don’t like filet, but goddamn that was money.
Suck it, Hindus.
June 5th, 2012 at 12:52 PM
In the past, I was always an “individual steak for each!” kinda guy. But now, I just love to create a nice marinade or brine for a large cut of meat and break out the “widow maker” knife and cut thin strips of lightly charred and bloody rare center perfect mouth-exploding meat.
I can get behind this. Cost effective and simple. Get a jaccard and fancy up a lesser cut. On a large cut it wont be symmetical so you’ll get varying thickness to appeal to the masses.
June 5th, 2012 at 12:53 PM
Just wait til you have kids and see how impossible it is to cook on a grill when they constnatly hassling you…
Parenting 101:
“Billy, I need a paper towel.”
“Suzi, can you get daddy another beer?”
“Billy, show me again how you can now tie your shoes.”
“Suzi, daddy needs the extra long tongs.”
June 5th, 2012 at 12:55 PM
whoa…indians cooking beef?
I WILL PUT YOUR TODDLER ASS ON THE GRILL, YOU MISTER FALCONING PIECE OF SPIT.
June 5th, 2012 at 12:56 PM
Depends on grade and trim. Generally, untrimmed (fat cap left on outer layer)choice would be about 70%, select would be about 75-80%.
Stuff in the grocer’s case is likely pretty trimmed down cause nobody making a pot roast wants a 1/2 inch fat cap.
June 5th, 2012 at 12:56 PM
filets that were so heavily seasoned they were lime green
Considering I got sick after eating “Chicken 65″ two weeks ago, this does not sound good. That was the weirdest red-toned meat product I’ve ever seen.
June 5th, 2012 at 12:56 PM
/saw hindus thing…nm
June 5th, 2012 at 12:58 PM
don’t lie to me. you foodies eat Hamburger Helper, don’t you?
June 5th, 2012 at 1:00 PM
I can get behind this. Cost effective and simple.
The cost-effective part isn’t even an issue. Simple? Yes.
On a large cut it wont be symmetical so you’ll get varying thickness to appeal to the masses.
This, all the way for my friend’s dumb-ass wife that likes to eat shoe leather with her mashed potatoes.
June 5th, 2012 at 1:00 PM
No, but I’ll destroy taco bell.
June 5th, 2012 at 1:00 PM
Easy to cook steaks quick. Fire up your charcoal chimney, after 10 minutes or so, throw a grate on there, when the fire quits shooting out the top, throw your steak on. The steak cooks at over 800 degrees. For an 1.5 inch steak, it’s 1.5 minutes on each side for rare, 2 per side for medium rare.
June 5th, 2012 at 1:00 PM
Well it was because of the curry that was used. It wasn’t overpowering, it was just a very odd color.
June 5th, 2012 at 1:01 PM
hamburger helper? no.
im literally crack addicted to peanut m&m’s tho.
June 5th, 2012 at 1:01 PM
It does just fine by itself, huh? I like it better than tuna helper myself, don’t you, Clark?
June 5th, 2012 at 1:01 PM
mostly not trimmed down. I make a mean pot roast and it always has the fat cap still on when I buy it.
June 5th, 2012 at 1:03 PM
“I don’t know why they call it Hamburger Helper. Tastes fine by itself.”
“Real tomato ketchup, Eddie?”
“Nothing but the best, Clark.”
June 5th, 2012 at 1:04 PM
Hamburger Helper is baller when you’re fucked up, I don’t give a shit.
June 5th, 2012 at 1:05 PM
No, but I’ll destroy taco bell.
Ha Ha – this is so damn true. The joy of having a 12 yr old that plays baseball all over the state
1. Zaxby’s salad.
2. Taco Bell Crunch wrap
3. Chic Filet salad (Saturdays only!)
4. DQ blizzard for dessert
/Muck FcDonalds
June 5th, 2012 at 1:06 PM
whoa.
June 5th, 2012 at 1:06 PM
Oh my god this…all of this. I will cut you for taking my peanut m&m’s.
June 5th, 2012 at 1:11 PM
I will cut you for taking my peanut m&m’s.
My wife hides that shit from the kids in different places in the house like crack. Insane. Thank god none of us are fat.
June 5th, 2012 at 1:11 PM
I like bad food (5 Guys, Zaxby’s, CFA) as much as I like good food. What I hate is laziness when making food. Sure, if you’ve got two kids at two different practices and you’ve worked a long day I get grabbing something quick, but if you’ve got time, make good shit. It’s not hard.
June 5th, 2012 at 1:12 PM
yep…i like food that owns what it is. like five guys isn’t trying to convince anyone they’re either mcdonalds or kobe beef burgers. just fattening, nasty, greasy burgers like they should be.
June 5th, 2012 at 1:13 PM
Exactly. Perfect way of saying that.
June 5th, 2012 at 1:16 PM
Oh Spencer…you’ll love this. Jaguars.
June 5th, 2012 at 1:17 PM
Love me some five guys.
I get grabbing something quick
When you play baseball tournaments, its impossible.
Last weekend we were about an hour away and had a 3 hour gap between games on both Sat and Sun. Chick-fil-A (for you Miz) Saturday, Zaxby’s Sunday. It’s been this way most weekends since March.
Lucky they didn’t play in the championship game or we would’ve been eating dinner at DQ.
June 5th, 2012 at 1:18 PM
sounds like a hipster sex move
June 5th, 2012 at 1:19 PM
Haha I was right.
June 5th, 2012 at 1:22 PM
Lampoons Vacation doesnt get quoted that often here. Well done.
June 5th, 2012 at 1:25 PM
Mike Shamburger = humanized.
June 5th, 2012 at 1:28 PM
Just to stick up for all the lazy cooks up there, it’s a combination of cost and time. Cost is obvious, and the time is not only in the cook time and prep, but also going to the grocery store more often to make sure you have fresh ingredients.
June 5th, 2012 at 1:32 PM
but also going to the grocery store more often to make sure you have fresh ingredients.
This. Sometimes I get upset that we make so many trips to the grocery store, but the reality is that we freeze almost nothing. We’re usually picking up meat/veg for today and tomorrow max. We go through a ton of fruit at our house and that’s not something you can stock up on.
Oh yeah – in the north Atlanta burbs, there’s a publix/kroger every 4 miles so its easy and usually on the way.
June 5th, 2012 at 1:38 PM
AWESOME!!! i want em both.
June 6th, 2012 at 12:38 AM
Hi Michael…hey, that 2nd quarter shot of me and “underdog” was just a gag. We try to have fun with that all the time. As you can see in the video I have an earpiece in and know when they’re gonna take a shot of me. So Joe Underhill (Underdog) who’s our chief researcher, and I came up with that routine. Marv, Reggie and Steve were all in on it too. In the past when we’ve done that I’ve been on the set cleaning the desk…talking to a mascot…yawning….inviting fans onto the set, etc. So,no it wasn’t an angry exchange, it was a gag. Our producer is TK-Tim Kiely…and he’s telling me in the earpiece that they’re about to take the shot. We sorta thought that it was obvioius we were kidding. Hopefully most folks thought the same thing. I’d never do that to Underdog–he’s the man. We’re still trying to figure out what to do for Game 6. As for having the toughest job..everybody should have a job so tough. Just a typical night on Inside the nba…
June 6th, 2012 at 7:58 AM
wow.
June 6th, 2012 at 8:02 AM
Next step here at TBL: Kenny Smith shows up to ask if this is indeed Yardwork
June 6th, 2012 at 8:16 AM
Next step here at TBL: Kenny Smith shows up to ask if this is indeed Yardwork
Next step here at TBL: Kenny Smith shows up to see what crappy photo of his wife is used for the roundup pic.
Fixed.
June 6th, 2012 at 8:23 AM
I have no reason to think that’s not EJ.
I read that recap in his awesome Ernie Johnson voice.
June 6th, 2012 at 9:21 AM
Amazeballs.
June 6th, 2012 at 9:28 AM
Awesomeness, EJ!
June 6th, 2012 at 9:29 AM
Did Ernie fucking Johnson just comment on this site? How badass is that? EJ is fantastic. This is better than when Whitlock would come over and spar with us.
June 6th, 2012 at 9:31 AM
Chuck gets the pub, but EJ runs that show and keeps it running smooth. Easily the best sports show on TV.
June 6th, 2012 at 9:55 AM
Ernie Johnson, still the fucking man.
June 6th, 2012 at 9:57 AM
Holy. Shit.
June 7th, 2012 at 10:22 AM
sup big perm…er…big ern.