LRN PM Newscall July 3rd

Soggy conditions are expected in Louisiana this week.  Kevin Barnhart has more.

Cut 1 (31) “I’m Kevin Barnhart”

_____________________________________________

Demarcus Cousins and Rajon Rondo have left the New Orleans Pelicans, but some young blood has been brought in to fill the All-Star sized holes left in the roster. Matt Doyle has more.

Cut 2 (30) “I’m Matt Doyle” 

 

Big changes in the Big Easy as the Pelicans roster has been restructured during NBA free agency. Veteran point guard Rajon Rondo went to L-A, and All-Star Center Demarus Cousins is heading to Golden State. They’ve been replaced by former Ragin Cajun point guard Elfrid Payton and six-foot-nine forward Julius Randle. Pelicans beat writer Scott Kushner for the Advocate says it’s definitely a mixed bag for Pels fans, but could really pay off.

cut 9 (11)  “proven guys”

Payton, a native of Gretna, starred for the Rajun Cajuns, and was the tenth pick in the 2014 draft, playing four years in Orlando, before a stop in Phoenix last year.  Kushner says Payton is a poor shooter, but can handle the ball and play solid defense.

Cut 10 (12) “either”

The 24-year-old Payton signed a one-year, 2.7 million dollar contract with New Orleans.

Julius Randle, a Dallas native, played one year at Kentucky before leaving college for the NBA, where he was drafted 7th in 2014 draft by Los Angeles. He missed his entire rookie year, but has grown steadily every year since then seeing a steady uptick in points and efficiency. Kushner says he’s a high upside pick up.

Cut 11 (10) “defender”

The 23-year-old Randle signed a 2-year, 18 million dollar contract with a player option to opt out in year two.

_____________________________________________________

Good news for folks grabbing steaks for the 4th: the prices should be lower than last year for good quality beef. Cattle Producers of Louisiana CEO Dave Foster says this is one of the biggest days of the year for grilling all things beef. Despite what The Cooking Channel might tell you, Foster says don’t throw that steak in a pan or the oven.

Cut 12 (07)   “eating experience”

Everybody knows about chuck for burgers and ribeyes for steak eaters, but for those looking to change things up, and get the most bang for their buck, Foster says grab a chuck.

Cut 13 (11) “single person” 

And for those looking for a lower fat, more health conscience cut of meat, Foster says they’re definitely out there, even if they don’t measure up to the feeling of sinking your teeth into a juicy, fatty ribeye.

Cut 14 (09)  “bit leaner.”

Foster says those looking for medium steaks should make sure those cuts are 140 to 145 degrees in the center, and those looking for well-done should buy chicken instead.