BigVMan23

I thought it was something like that.

Not sure how many visits recruits are allowed to take, but this kid is about to have some fun!

Heck, there is at least one Region player of the year who didn't even get honorable mention, sooo...

Stanley was the straw that stirred the WV drink last year. They can be good, but I'll wait to see if they can adequately replace him before crowning them king of the 8th.

Better tell that to almost every coach, player, parent or fan to ever grace the doors there then. Because almost to a tee, win or lose, the one thing you can always count on is most everyone agreeing on how bad the reffing is there.

Obviously several of us have heard something similar. Stay tuned.

So I guess mom/dad went from a job opening at Westlake in Calvert City to an opening at Toyota in Georgetown overnight. Job market is booming right now!

Who???

No, it's a step or two above Riverside Christian, at least they have been in the recent past, not sure about last year. And, unlike Riverside, Danville Christian is in an area where they can grow and possibly be competitive at some point in the future. Now some things have to happen for that to occur, but it's possible.

If I keep grilling hamburgers this good I'm going to have to open up a hamburger stand. Grilled the most delicious hamburgers last weekend cooked perfectly to a medium, did the same today. Got today's just a tad salty for my taste, but they are still very good. A little low sodium Dale's seasoning sauce in the hamburger as you Patty them out. Salt pepper onion powder and garlic powder to season, place on hot grill. Grill to a medium and devour.

I have one I really like, I will post a little later.

Have an 8 lb pork butt on the smoker right now slathered with my special mustard concoction and loaded with dry rub. thinking about only bringing this one up to 180 - 185 and slicing it instead of pulling it. After slicing throwing it on the grill for a couple of minutes to give it a nice chat before eating.

Umm, if the above is true, that's not good. Watched them last year against Anderson, and they struggled to say the least.

Good post.

You're kidding, right? He had a fine season I'm sure, but you do realize your comment literally states that only one player on this list had a better season than Fitzgerald. In the words of Chris Carter..."Com' on man"! And to be honest, I don't know if there is a player on this list that I would take off in favor of him. I think it's a pretty tight list.

I really pack it on and use as a flavor enhancer rather than just a binder for the rub. And on a small cut of meat like a tenderloin or a rack of ribs, it really comes thru. Not quite as much on a shoulder/butt, but it does really enhance the bark I think with those. Have not tried my new concoction on a brisket yet, but that's next. May use ground horseradish instead of the creamy, it gives it more "punch" for sure.

Purriad pineapple with juice, Worcestershire (low sodium), chopped garlic, kosher salt.

Grilled a bacon-wrapped pork tenderloin Monday night. Was going to smoke it but didn't think I'd get it done in time for the championship game so decided to grill it. It was wonderfully delicious. I have hit on a mustard concoction that I really like as a base for my spice dry rub, that consists of two types of mustard, creamy horseradish, a Kroger brand basting sauce and turbinado sugar all mixed together. My gosh is it delicious.

I don't think so if I remember correctly, same district with Boyle and Danville I believe.

Well, I'm looking for a coaching gig so I just might apply.

I didn't figure football was in the cards and even if they were in a community that was starving for football it's almost impossible to start a program from scratch nowadays.

I have 2 smokers...a Masterbuilt XL propane that I got a steal on at Walmart the end of the fall last year, and a Smokehollow electric that I got a couple of years ago. I prefer the propane but it's on a concrete pad in the back yard and wet weather like we have now makes it messy to go back and forth to use. Electric is on my front porch which is covered so use it in weather like we are having now. Thinking of getting a pellet smoker but don't want to spend the money right now. I like the convenience of propane, and any thing I have had off of a big green egg and similar charcoal smokers always lack a good smoke flavor, at least to me.

Yep I don't like fall off the bone either, I prefer a "snap" in my rib with a little chew to it. I generally don't wrap my ribs, but it's definitely an option. Oh, and for brisket, you are cooking that WAY too low. I'm surprised you get the meat anywhere near 200-205 cooking it that low.

It will take time, but with new athletic facilities in place (assuming it includes everything other than a football facility) then they potentially COULD make some noise. And if they make enough noise, maybe football could be an option down the road.

Low and slow, between 225-250, lots of mopping/basting to keep them moist. Also is a must to strip the membrane off the back side of the ribs, it can be kind of hard to do but they just won't be near as tender if you don't.