PHILADELPHIA – Anybody who knows anything about football can see that Eagles defensive end Brandon Graham is playing at an elite level.
Graham has six sacks, trailing only Cleveland’s Myles Garrett (nine) and the Rams’ Aaron Donald (eight) among all NFL players.
Graham’s dramatic strip-sack of Daniel Jones with the Giants driving for the potential winning field goal late last Thursday was reminiscent of his legendary Super Bowl sack of Tom Brady. What most people don’t know is the transformation is largely a result of conquering an elite appetite.
In the past Graham’s weight has fluctuated just like yours and mine. No longer does Graham, 32, wear the fat pants so necessary earlier in his 11-year career. Sticking to his diet in the offseason hasn’t been an issue. The road trips are where he faltered. It was Bon Appetit each time he left Philly.
“When you get to the season, you get to traveling, you get to eating different things at different places,” Graham said Wednesday. “Just really watching myself and my urges to want to just eat anything because we’re in New Orleans you get this, just because you go here that’s what they’re known for.”
There’s still time to slip. Graham has to exercise self-control on road trips to Cleveland (pierogis, bratwurst), Green Bay (brats, cheese curds), New Orleans (gumbo, jambalaya, crawfish, Bananas Foster), Arizona (burritos, enchiladas, In-N-Out Burgers) and Dallas (barbeque, chicken nachos, fajitas).
If Graham stays on course, he’s looking at a season with 14 sacks, which easily would top the 9.5 he registered during that championship season.
What Graham won’t do is count the sacks before he gets them. The Dallas Cowboys, who the Eagles entertain Sunday night, are rolling with rookie quarterback Ben DiNucci, the product of James Madison University, if veteran Andy Dalton is unable to get well from a concussion and a sore neck.
If the Eagles get off to a good start against the DiNucci offense, they could approach their single-game record of 11 sacks of Troy Aikman set against the Cowboys in 1991. That’s how ordinary the Dallas offensive line is without its starting tackles. Zack Martin, the best remaining starter, practiced fully Wednesday.
Graham said the Eagles would focus on what they do, and if it’s Dallas Cowboys week, that means putting running back Zeke Elliott on the ground. Elliott is having a disastrous season. He’s gone seven straight starts without rushing for 100 yards, the worst skid of his career. He’s also lost three fumbles. Elliott and the Dallas defense that gives up 34 points a game are why the Cowboys are 2-5.
“They’re going to come out here and they’re going to try to run the ball, they’re going to try to play smashmouth football,” Graham said. “They’re trying to get him going and that creates an identity for who they have in. We have to make sure we put that fire out early.”
Eagles defensive line coach Matt Burke is a fan of Graham, characterizing him as being “overlooked a little bit.
“He’s just kind of a steady guy and everyone expects him to be there and do what he does, but I think he’s playing at a high, high level,” Burke said. “At this point in the season, I’d put him up against any other guy in the league from production numbers, rush numbers, sacks, TFLs (tackles for loss), quarterback hits). He’s been very productive.”
Graham has been overlooked by Pro Bowl voters before. This season appears to be his best chance to win the popularity vote.
“This is the best start I’ve had since I’ve been here, even during the year we won the Super Bowl,” Graham said. “I think this has been the most consistent I’ve been as far as back-to-back games with sacks. I’m excited because I’m feeling good, I’m happy where I am and, hopefully, I can get up on that wall. That’s always been a goal of mine, get up on the Pro Bowl wall. This year I’m trying to go All-Pro, too. I’m trying to do it all, trying to get a ring and get some individual accolades because of how I’m feeling.”
Accomplishing even a portion of that, if you will, surely would warrant what Graham calls “a cheat meal.”
“Pizza, you have to let go of that bread,” Graham said. “Being here in Philly, the rolls from the cheesesteaks, there’s so many different things to pick. I’m always looking for something new because we have a lot of restaurants here, so you try to try out a lot. But I know what to stay away from. I don’t go crazy.”
