Published: November 06, 2009 12:35 am      

Vikings grind up offenses

DANVILLE — Every great defense has had its own special moniker.

You have the Steel Curtain with the Pittsburgh Steelers.

Then there is the Killer B’s of the Miami Dolphins.

Or how about the Fearsome Foursome with the New York Giants and the Los Angeles Rams.

And, of course, there was the Purple People Eaters with the Minnesota Vikings.

Those were four very special defensive units in the National Football League.

This season, the Danville Vikings are reaching similar heights, allowing just 6.4 points per game and only Champaign Centennial, with 9 points, has scored against Danville at Ned Whitesell Field, which the team has renamed the Meat House.

“That’s the name we have given to our defense and it’s something we take pride in,’’ Danville senior defensive end Cameron Ford said. “We don’t want any star player to have a big game against us.

“We plan to grind them up and put them back where they belong.’’

Danville assistant coach R.J. Luke coined the nickname in the second week of the season when the Vikings were getting ready to play the Mattoon Green Wave.

“When I played in high school, we always liked to say that we put offenses through a meat grinder,’’ R.J. Luke said. “We wanted them to know they had been through something after playing us.

“We were getting ready for Mattoon and I told the guys that we were put these guys through a meat grinder, package them up and serve them to the community on Saturday.’’

Each week, the Vikings have come up with a new theme for the Meat House.

“It’s kind of corny, but the kids bought into it,’’ R.J. Luke said.

“It’s our motto,’’ said Danville junior linebacker Justin March, who is averaging 14 tackles per game. “Every game, we talk about defending the Meat House or taking the Meat House on the road. It gets us pumped up.’’

Before the first home game this season, R.J. Luke talked about the Meat House making some Traylor sticks, referring to Centennial’s star running back Shaquille Traylor.

Danville held the Chargers to just 111 yards of total offense and Traylor finished with just 72 on 21 carries.

“Before the game, I went to the store bought a big container of beef jerky sticks,’’ R.J. Luke said. “I packaged them into a bunch of packages, and after we won and held them down, I had a box that said Danville Meat House Packaging.

“We opened it and passed the sticks out to everyone.’’

That was the last time the Vikings allowed a team to score at the Meat House. Danville has shut out its last four opponents at Whitesell Field.

“Our business is catching our prey and serving them up,’’ Danville senior defensive back MykeTez Forman said. “It’s gotten all of us to work together as a team, instead of as a bunch of individuals.’’

March echoed those statements.

“It’s not just one part of our defense, it’s all 11 guys that are part of this Meat House,’’ he said.

So far this season, the Meat House has not allowed a single rusher to eclipse the 100-yard mark and the only team to get more than 300 yards against the Vikings was the Bloomington Purple Raiders (352).

“As defensive football players, you want to have a nickname that is raw like the Meat House,’’ Danville senior linebacker Quintin Brown said. “In the Meat House, you get chopped up, butchered and served.’’

Danville head coach B.J. Luke points out the nickname is appropriate for this community.

“They think of themselves as guys that can throw around a side of beef if they had to,’’ B.J. Luke said. “I think it also relates to the great work ethic of this community.

“These kids take pride in doing a good job, especially in the Meat House.’’

So what is the ultimate reward for the Meat House?

“A shutout,’’ Ford said. “We don’t want anyone scoring on us in the Meat House.’’

The Vikings are going to have to take their business on the road this Saturday with a second-round playoff game against the Oak Lawn Richards Bulldogs.

Kickoff on Saturday is set for 7 p.m. Tickets to the game cost $5.

There is an adult fan bus available for $25 per seat until noon today. For information, contact Cathy Flannery at 444-1556.