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Lot of in-state talent in attendance so far. Who all on the boards will be there?
KY LB LaBront Scott
KY DT Matt Elam (2014)
KY WR Ryan Timmons
KY DT Jacob Hyde (Commit)
FL DE Eric Mayes
KY ATH Nacarius Fant (2014)
TX F Julius Randle
This post has been edited 2 times, most recently by Josh Edwards 19 months ago
Folks need to keep whispering, 'Louisiana Monroe.' to Timmons.... Or 'Arkansas, they 'spose to be SEC? Shoo.'
I don't want to lose another in state kid to Arkansas. I think Joker will regret Mekale McKay leaving the state.
Btw the pre tailgating has started at my house. Smoking a few pork butts for the game tomorrow.
This post was edited by bigbluerules 19 months ago
I'll be there. Sect 111
Add: KY WR Nacarious Fant (2014) - Early offers from Illinois and WKU (hopefully UK offers soon - kid is a playmaker).
Would love to go but wife is making me go to the Bourbon Festival...
NOW WE'RE TALKING!!!! Hijack alert!
....As I currently sit at R.U.B. (Righteous Urban Barbecue) in NYC, enjoying some pulled pork and burnt ends...
3) bone in or out?
4) type of smoker?
5) type of wood?
6) Rub recipe?
7) time of rub marination?
8) spritz with juice or leave it alone?
9) mustard on butt prior to rub?
10) sauces, recipes?
11) pull off temp?
12) pull or fork apart...? Certainly not chop.
13) finish in oven?
14) foil tent or not?
15) rest time before pulling?
Football always wins out for me, but it's not a bad alternative.
Thanks, Jeremy. Good talent. I could see UK offering. He was one of my early ones to watch in 2014. Fant and Elam will be two of the more highly recruited players in the state. Elam could be next year's Jacob Hyde.
Have to inject. Injection recipe is
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
After I inject I let it brine in the run out for about an hour and half.
Run down with mustard. Then I put the rub on and let sit for close to two hours
I use a propane smoker so the wife can run it in case I have to work.
Wood is apple or pecan, a little hickory and bourbon barrel pieces.
Spritz with a apple juice and bourbon mix.
Wrap in foil (this saves the liquid gold) at180 and cook until 195. Let rest at least 2 hours before hand pulling.
I rub with Jacks Old South rub which I make at home.
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
I'm still pretty new at smoking but everyone loves the pork and the chicken.
In Joker's defense, McKay made the switch late and UK just did not have the room. Joker showed Mekale love early and at the time, his heart was on the basketball court.
I know everyone say's the state doesn't produce many D1 prospects but it seems to me the state produces more and more every year?
I'm feeling better about Timmons. I think Arkansas has slipped down. I would look out for Ohio State (still no offer), but other than that, I think he is Blue. I would start getting nervous if Charlie flops to Arkansas, but even then...
I wasn't blaming Joker. Just sucks to have a future star leave the.state when I feel he would of been a Cat if he made his decision to play football earlier.
You would be correct. There are always exceptions, but when the state legislation started allowing spring football practice - that's when it took off. We've seen the long-term benefits from that decision in the last few classes and it should continue moving forward. We'll never be a Georgia or Florida, but we should close the gap on a Tennessee.
Absolutely. Hindsight is 20/20. If Sweat and Legree are as good as I think they can be though, then it will sting a lot less.
Another thing I'm seeing throughout the state that may have helped is football is being played at a lot younger age. Even in small counties and town. When I was young you couldn't start until 7th (11 or 12 yrs. old) grade. What's the starting age now 7 or 8?
I do very similar.
I do two butts at a time. One with my rub (heavy paprika cumin) the other with Fette Sau rub.
Bone out. Twined and trimmed by butcher.
Light Mustard / Dry Rub for 24 hrs / redust prior to smoke @ 225
Waterpan filled with cranberry juice, cinnamon stick and rosemary
Hickory, apple cherry pecan smoke.
Spritz twice only
Go to 190, tent approx till 199
Blast with a vinegar/pepper NC. Sauce.
Make a dr pepper sauce as well.
Have a good smOke.
Call me stupid? But what is a Fette Sau rub?
Sounds good to me. There is soo many ways to make good Q. I rarely put any sauce on mine. I add the drippings back in after the fat has been scraped off.
Good looking list.
Your team. All the time.
Fette Sau is a hipster-douchebag barbecue restaurant in Brooklyn, which for my money makes the best Q on the planet. Unfortunately, you have to deal with hordes of self important idiots who think the same about the food.
The Q is phenomenal. The bourbon and beer list is equally awesome.
See link below
This Memorial Day Weekend many people will get out the grill for a holiday barbeque. If you dont feel like cooking, there is a Brooklyn restaurant doing the work for you. Fette Sau is located at 354 Metropolitan Avenue in Williamsburg.
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