Category: Offense
THE TWO-BACK “CALIFORNIA” I

 2-Back I
The two-back I set was pioneered by Coaches McKay and Robinson at the University of Southern California (which is why the “California” I) and is really one of the first modern “pro sets.” The coaches took the old three back I and did a few things to it. They split the weak side end out to become the Wide Receiver, and took one of the backs and split him out on the other side, becoming a flanker. This opened up his passing game considerably, and forced defenses to adapt to three immediate, fairly far apart, catching threats. They lost some run support from the third back, but with the defense now spread out more (and different defenses becoming popular) he was able to pull more linemen to hit the point of attack. In fact, the cliché “Student Body right” has its roots in McKay pulling both guards and the backside tackle on sweeps. This also began the de-emphasis of the Fullback as a running back, and his specialization as a lead blocker.
McKay did something else interesting. They began to set their tailbacks deeper and deeper. The tail would end up at least seven yards deep in the backfield, and usually ten deep. McKay’s idea was to let the runner see how the blocking developed in front of him and react to it. The first big name runner to come out of this system was O.J. Simpson.
Operationally, the two-back I is extremely versatile. It can be, and is successfully, used as the only set a team works from. There is the ability to create power at the point of attack, weak side power, and misdirection. The old three-back problem of being a slow to develop outside threat is still somewhat present, but recent coaches (including me among many) address this by offsetting the fullback to the strong or weak side as necessary. The I can be used for option play, as Nebraska has done so well. The I also supports various passing styles with three receivers at the line (Wingback or Flanker, Tight End and Split End), so is workable at many levels of play.
Submitted by: John Moscato

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