Quarterback Ryan Griffin talks about trying to make the roster as an undrafted free agent at such a demanding position, how it feels like he’s a true New Orleanian after playing at Tulane, and, of course, his favorite foods.
The Advocate: What’s the challenge like of trying to earn a roster spot after not being drafted?
Ryan Griffin: It’s a battle, and not just with other people, but yourself as well in trying to get better yourself. That’s been one of my main goals in this camp.
TA: How much advice did Tulane coach Curtis Johnson, a former Saints assistant, give you about the NFL?
RG: He and our quarterbacks coach, Mike Neu (a former Saints scout), came from here. So they were two people I really relied heavily on for advice.
TA: What is the biggest jump you’ve made from the first day of rookie minicamp in May?
RG: I’m constantly striving to get better at my footwork. I’m nowhere near a finished product, but I’m taking the advice of Drew (Brees) and the coaches in trying to get better — like when to stretch my drops and when to slow it down.
TA: You’re a native Californian, but do you feel like you’re a New Orleanian now?
RG: Well, I definitely do. I’ve been here for five years now and I feel like I’ve been accepted. New Orleans is a different place ... and I love it thoroughly. I’ve had a great time, and I hope we get to stay here.
TA: What are your favorite foods?
RG: Probably boudin and shrimp etouffee.
TA: Where are your favorite eating spots?
RG: For lunch, Crabby Jack’s. For dinner, it’s Dick & Jenny’s Restaurant.
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