BigVMan23

Yeah...and when he wasn't typing he was stuffing his face, so he couldn't cheer anyway...and I can vouch for that!:thumb:

I would think at a school the size of Caverna that 25 is a decent turnout and wouldn't think, on average, they would expect more than that.

For most boys team at that size a high school, I would say that was quite low. Not knowing girls programs and what they normally do/draw for summer ball I can't compare, but my first thought would be that's a low number. Now what if anything those numbers indicate for BG girls basketball in regards to the coach I don't know.

In other news...the Titanic sank and things are a mess in the Austro-Hungarian empire.

Personally I didn't see a thimbleful of difference between NewCath and Danville last year...so unless Newcath just lost a ton of talent, (and they might have I don't know) then I would say they would be right there with Danville.

What sort of expectations? District champ? More? Is anything like that realistic at CC?

Oops...you are right, I stand corrected...thanks HD.

Just got my first request to do a bbq catering job. 55 pounds of pulled pork, also grill some hot dogs and burgers, take care of all the buns, condiments, etc. Might have to recruit some help with this one, may have about 200 people or more at the event.

Yep I heard from a good source they only had about 15 kids or so out the first few days of practice, and think it was mentioned on here as well. That's not good and not enough if true.

Optimism is good...but how would/will this team be any better than TC, Dunbar, etc. UNLESS they got all the best players from Henry Clay and Bryan Station...which they may have gotten a few of the better ones just by chance, but I'm sure they didn't get all the better ones. I'm not seeing it

Eminence itself isn't, BUT, I get your point, he's a lot closer to where the action is and definitely much different from the mountain region.

Is he from the Henry County area originally? Jackson to Eminence is a pretty good haul, and to be honest I don't think most, if any would consider it a "step up" as far as a coaching stop goes. That leads me to think he is from or has family in the area.

From my knowledge of the school, I'd say that's a tough, tough job.

Smoked a small brisket last night and brought it into work...before and after pics. It's good, but I personally have brisket about 4th in line in my personal taste for smoked meats. It's just not my favorite, so I cook it more for others than myself.

I don't think AJ will be playing both ways. QB will remain the primary concern IMO, with Sr. Tyler Peters and Fr. Jagger Gillis vying for the starting spot. Coach Harp is the wild card in the mix with what he brings to the table and how the kids respond.

Smoked 11 chicken quarters and made my "almost famous" cowboy beans again (16 bean mix) with my smoked hamburger (2 pounds). This time in stead of bacon I used a spicy Cajun sausage. Made it even better in my opinion. Took all that to a fish fry Saturday evening. Only think is, it was so dang hot and muggy, to the point of being oppressive, most people just didn't want to eat a "hot" side dish with their fish, so I had some left over which never happens. However, I did have a few people who did have some seek me out and tell me how good they were, so that was nice. Last night, went to my buddies house and took a 6 pound bone in pork roast and grilled it, along with several fresh hamburger patties he pattied out and spiced up. Delicious. Somehow I have become the grill master at his house when we cook out and I am the one doing all the grilling. Isn't going over to another guys house and doing the grilling on his grill kind of like going over to a guys house and sleeping with his wife?:eek::idunno: I mean, I thought that was a no no.:lol2: Have an 8 pound beef brisket flat I plan on smoking this week. Just got to time it correctly when to start it, hard to do during the week.

Fixed it on a friend's old worn out grill...had hot and cold spots all over it. Had to move the thing constantly. With that, I did close the top for a while at times, but would probably done so more on my grill that cooks evenly.

If nothing else I'm going to add a little bourbon smoked paprika and some garlic and onion powder..maybe a little white pepper too.

Just got back from the butcher shop. Picked up some fresh hamburger, 6 pound bone in pork roast, about a 10 pound brisket flat, some chicken quarters and a couple of different types of smoked sausage, one of which will go in my cowboy beans tonight. Anybody got a rub recipe for brisket, other than the normal salt and pepper Texas style?

Spiced it with a sweet(ish) bbq rub I use when smoking it, also put some onion and garlic powder as well. Grilled it whole, didn't cut it into slices until after I cooked it. I think that kept it juicer, though it did take it longer to cook. Did't really flare up, juices stayed it if for the most part. Did have to man the grill though and do a lot of turning. Turned out excellent.

Anybody smoking/grilling this weekend? I have a huge fish fry I'm going to and have been asked to bring my cowboy beans and smoked chicken. Instead of the chicken I might do a coupe of bone in pork roasts...char on the grill first then smoke.

I would be interested to see how this lineup would compare to some other states historical NBA guys. It's actually not a bad starting 5, if maybe a tad undersized. 1. Rondo 2. Griffith 3. Houston 4. Unseld 5. Cowens

Smoked about 19 pounds of pork butt for pulled pork this weekend. Tasty and as good as ever. Also grilled some hamburgers Sunday night and grilled a bone in pork roast (5 bone), something I had never cooked before. Was going to smoke it but I had to get it cooked so spiced it up and threw it on the grill (cookout at buddies house). Came out with the perfect char and so tender and juicy inside. Had a couple of the guys tell me that, as much as they like my pulled pork, and they like it a lot, they liked this even better and was actually some of the best meat they had ever had. I think I will be getting it again and cooking it.

I thought it was in the fall here? If not then never mind, my bad, shows how much attention I'm paying.:facepalm:

And lacrosse is only getting bigger. It's REALLY going to hurt football in a few years I think.