The best way to reach Joe Kinsey this weekend is via Twitter or Instagram DMs, or via email at joe.kinsey@outkick.com or his personal Gmail account. He’s soliciting photos, stories, tips, and rants from readers.
Kinsey highlighted two new videos on the Screencaps YouTube channel, including Friday night’s upload of “Screencaps Recap with Dan Dakich.” He described the segment with Dakich as a “SportsCenter segment on the state of Instagram models,” promising viewers a treat. He urged readers to click here to find the videos and specifically pointed to “Screencaps Recap – it’s the one that says ‘VIRAL THIS WEEK.’” He jokingly appealed to his AI assistant, and by extension, his audience, to keep the YouTube account thriving, suggesting viewership directly impacts his employment.
A first-time emailer, Greg W. From Indianapolis, shared a heartfelt message connecting with the column on a personal level. Greg noted a recent mention of Soleta Golf Club, which resonated deeply as it’s the home course of his son and daughter-in-law, a professional golfer on the Epson Tour. He shared his family’s recent relocation to Lakewood Ranch, Florida, and mentioned that NBA referees are also members at Soleta. Greg also revealed his Ohio roots (Van Wert, Ohio State University), his lifelong love for the Cincinnati Reds, and his appreciation for Dakich’s broadcasts. He concluded with a nod to shared values – sports, beer, attractive Instagram models, Hooters, and American pride – and a newfound commitment to mowing his lawn on Thursdays.
Kinsey responded to Greg’s email, expressing his belief that emailers often become advocates for the column, sharing it with their networks. He also connected Greg’s hometown to the Wren Warehouse Wiffle Ball Tournament, a local tradition. He acknowledged Greg’s mention of Gibsonburg High School’s improbable state baseball championship, noting that it was even the subject of a movie.
The column also featured a curious observation from Ken G. Regarding a Pizza Hut in Havre de Grace, Maryland. Ken highlighted the restaurant’s unique feature: a fire pit. He inquired whether it was on the list of locations slated for closure, and Kinsey acknowledged it as a feature he’d never encountered in his extensive observations of the chain.
Kinsey shared a message from Katz, expressing enthusiastic appreciation for a recent article about leg-crossing and its implications, as discussed by Adam Carolla and Bill Maher. He thanked Katz for the positive feedback.
A continuing exchange between Ryan, a “meat expert” from Fort Collins, Colorado, and Jeff B. From Indiana, regarding the proper method for preparing brisket, was also featured. Ryan responded to Jeff’s defense of his oven-cooked brisket, playfully criticizing the medium-rare result as a sign of incomplete adherence to the recipe. He offered his expertise without charge, emphasizing the importance of time, heat, and patience. Ryan concluded by outlining his weekend plans, including golf, coaching youth basketball, and enjoying ribeyes and lobster tails cooked over an open fire.
Jim M. Contributed a brief observation regarding his appreciation for “well-coiffed feet,” setting a standard of “8 or under.” Kinsey responded with a playful inquiry about the “Paige Spiranac of the foot fetish world.”
Finally, John from Coronado shared his recent culinary experience in New Zealand, where he enjoyed wallaby meat pies. He also mentioned smoking a beef tenderloin from Costco and extended Valentine’s Day greetings to readers.
Kinsey concluded by noting his own weekend commitments – a youth basketball tournament involving his sons’ teams – and wished readers a happy Valentine’s Day and a great weekend.
