Rex Hudler

QUOTE(greasywheels121 @ Jul 19, 2007 -> 07:04 PM) Here's the old thread, if you'd like to thumb through that. http://www.soxtalk.com/forums/index.php?showtopic=59144 Thanks Greasy, you're alright!

Hey, I need the recipe for the rub previously posted. I think Chaos was the contributor. Anyway, I finally bought some ribs for the weekend and am ready to get at it.

$4996 - ouch! My property taxes last year were $650.

QUOTE(chimpy2121 @ Jul 12, 2007 -> 01:45 PM) My friend from Michigan told me he is transferring to UM. I haven't seen anything official, and I find that odd since he'll be sitting behind Mallet. Yeah, he's coming to Michigan. He'll redshirt this year and be a year behind Mallett. Weinke will redshirt next year and be a year behind Threet. This gives Michigan nice depth that it lacked after Forcier transferred. There will definitely be competition. Mallett will obviously have the upper hand, but then again, no one that John Navarre would be a three-year starter when he followed Drew Henson by a year.

Not sure this deserves its' own thread but I thought it was strange enough to be noteworthy.... Tuesday, the Birmingham Public Schools Athletic Board voted to vacate all high school and middle school coaching positions for the upcoming school year. All coaches were sent a letter letting them know they were being "non-renewed" and would be eligible to reapply for their positions, yet the letter did not give instructions on how to do so. This seems to be a veiled attempt to raise the quality level of their coaches and re-emphasize athletic success. It sure as hell seems to me that this would have the opposite effect. Rather than deal with "ineffective" coaches individually, they essentially fired all coaches in all sports. How much freakin sense does that make? Granted the athletic programs in Birmingham's public schools are not strong right now. Of course, much of that is due to the screwed up school system as a whole. No one I know that has kids or will want to have kids will buy houses even in some nice areas if they are zoned for Birmingham city schools. The stronger programs are in the suburbs where the tax revenue and money is. Still, to make the women's basketball coach at Ramsey HS reapply for her job after winning 4 consecutive state championships seems ludicrous. What does this do to the football programs (again, most suck) for the season where practice begins in a few weeks? I've never heard of any such thing in any area where I have lived. Anyone else see this before? Any thoughts? Coaching Jobs Vacated Across Board

QUOTE(Soxbadger @ Jul 10, 2007 -> 01:00 PM) John Clay, Wisconsin RB, has been ruled academically ineligible for the 2007 season. That's probably not a huge deal. While he will miss practice time, he can still lift and get his grades in order and be ready to compete next year. He wasn't going to be Wisky's primary back this year anyway. Use it as a redshirt year and who knows what he will bring 3-4 years from now. Oh, and...... 51 more days!!

QUOTE(AddisonStSox @ Jul 9, 2007 -> 03:52 PM) Weber can't recruit!!! Sampson is clean!!! Close this thread. The truth has been spoken. Nothing else needs to be said.

McGuffie just went back to Texas today. His visit was not complete when that article was written, so it was just a tease. Rumors have it that he will be silent no longer and will commit to the Wolverines soon, as early as this weekend. He has family in Michigan, so Michigan is close to home in a 1,500 mile sort of way. I figure if he changes his mind, he will likely do so and stay near home and play for Texas A&M. Either way, I think your boys at Warchant got it wrong and his recruitment will end sooner than later, as they predicted. Let's just hope he heads north!

Michigan picks up two commitments today. WR Daryl Stonum from Houston, TX and QB John Weinke from Illinois. Stonum is a highly rated WR and Weinke's stock has been soaring after excelling at several camp stops. He's rated as the #17 QB, yet has recently been invited to the Elite 11 QB camp, so look for his stock to continue to climb. Stonum is a huge get for Michigan. Next up should be Texas RB Sam McGuffie, who visited Ann Arbor this weekend.

QUOTE(He_Gawn @ Jun 28, 2007 -> 05:13 PM) Ethan Johnson, 5 star scout and high 4 star rivals DE, has just committed to the Irish. Rumor also has it that Floyd is soon to follow. This is getting ridiculous! And tough break on Jones, but I saw Clark visited this weekend. Notre Dame's class right now looks unbelievable, especially on defense. As far as IU goes, I'm not sure losing Jones is such a bad thing. Don't get me wrong, I'd love to have him, but I think there are other fish to fry so to speak. As far as Clark, I have very little interest there. It seems he has little in IU now after visiting Oklahoma.

QUOTE(Heads22 @ Jun 26, 2007 -> 06:39 PM) I heard something interesting about Iowa State and Tyler Zeller....."it seems strange that ISU wouldn't have offered their backup plan for Zeller yet...maybe we have a better chance than we think." That would be quite the shocker. Word is Purdue, UK, KU and North Carolina are his favs.

Looks like Michigan may be getting commitments from Stonum and McGuffie as soon as this week. McGuffie is set to visit Ann Arbor on Thursday. Pulling those two out of Texas would be a huge get.

QUOTE(SleepyWhiteSox @ Jun 19, 2007 -> 05:31 PM) ryan boatwright, an 8th-grader from Illinois, verbals to floyd and usc. http://msn.foxsports.com/cbk/story/6938958?MSNHPHMA DePaul was supposedly starting to show a bit of interest; indiana apparently was too. I wonder how many times he changes his mind... That's just idiotic! Even if the kid was blown away by USC (what 8th grader wouldn't be?), and he truly wants to go there, why publicize it now? What good does "committing" publicly as an 8th grader do? This one falls on the parents as much or more than anybody else.

I had planned on posting this with much greater enthusiam before receiving the news of Coach Hoeppner's death, but I think this is still appropriate: College football is just 72 days away

I hopped online this afternoon at lunch (which I rarely ever do) and saw the news. While I have always been partial to Michigan football, I was rooting for Coach Hep to get things turned around at IU. This news really bummed me out today.

Eric Gordon scored 32 points and had 8 rebounds as the Indiana HS All-Stars pounded Kentucky HS All-Stars, 97-79. A few quotes:

QUOTE(greasywheels121 @ Jun 16, 2007 -> 11:14 AM) Now that it's officially official (verbally), I'm pumped. As I posted at the time, I saw him at the AMC about a month ago in Bloomington, and got sold on the guy. I'm really liking our 2008 class, and we still have a couple spots we can fill. I'm also pumped. I am somewhat concerned that the three players who currently verballed may be awfully similar. Mackey is now 6'5 and they hope he can develop into a true PG, which would definitely help. Eshuante Jones is definitely a shooting guard and while Ebanks is 6'9, he is more of a wing player. Granted, he can be slid right into the small forward spot, but you still have three guys that are basically wing players (especially if Mackey can't adapt to the point) and two (Jones, Ebanks) that are scorers. I guess as long as they look inside for the other players in the class then it will be balanced enough. Theoretically we now have a 1,2 & 3 for the class. Now we need some beef! Ebanks is a great get for IU. He seems like the kind of player UConn would have snatched up in most years.

QUOTE(Drew @ Jun 12, 2007 -> 12:32 AM) I learned how to do Buffalo Wings from a guy who used to work at the Anchor Bar in Buffalo, NY which is the supposed origin of the Buffalo Wing. Louisiana Hot Sauce + melted butter, stir constantly over heat to avoid separation. Deep-fry the wings in Vegetable Oil at 350º until golden brown and crispy, about 10-12 minutes. Let dry, quick-dip in sauce, shake and let dry on rack, serve. I really love the crispy skin and how it soaks up the sauce without getting soggy. I've done honey-BBQ wings although for all the fuss that a barbecue sauce involves, I'd rather just toss them in Gates or Sweet Baby Ray's. I'm currently thinking about a Jerk variation, although that would likely involve grilling for a more intrinsically Caribbean flavor. I've done the same using Frank's Red Hot Sauce and butter. The sauce I posted a pic of earlier seems to have that similar flavor without having to add the butter. I don't deep fry at home, which is why I grill them to get that very crispiness and allow the sauce to soak in. For Jamaican jerk sauce, I HIGHLY recommend the Jerk seasoning shown at the link below. Apparently it is not yet available online, but can be purchased at the restaurant. It is unlike any carribbean jerk flavoring I have ever had and will get you hooked. Check back and try some when it becomes available. You won't regret it. Bob Baumhower's Wings Sports Grille

Devin Ebanks set to announce his college choice on Saturday at the Rumble in the Bronx. Finalists are IU, Miami and Rutgers. I like IU's chances.

I thought I would share an excellent wing sauce I found recently. Now when I make wings, I do them differently than a restaurant would. I put the wings on a grill on low heat. I toss a little seasoning on them a special mix from a local butcher shop. Any of your favorite spices would work as long as it is not too spicy. I grill them on low heat without any sauce, turning them many times to make sure they don't get charred. After a turn on each side, I start painting the wings with the sauce, continuing to do so each time I turn them. I let them get slightly crispy, but keep adding sauce as it cooks in. When they come off the grill, the sauce is cooked in and the wings are not wet. You get the slight crispiness and grilled flavor with the wing sauce rather than a wing soaking in sauce.

QUOTE(Kalapse @ Jun 10, 2007 -> 09:39 PM) It was meant to make you uneasy, you don't feel that Tony, Carmella and AJ are safe inside the restaurant because of all the shady characters in the place as Meadow struggles to park the car scenarios keep running through your head. You watch the show for so long you become attached to the characters, you're afraid for their well being, you don't want to see anything bad happen to them. You look at the clock and you see it's already 9:00 this is probably the final scene. What the hell is going to happen? A big shootout in the restaurant with Tony and the other 2 being killed and Meadow getting hit by a speeding car while trying to parallel park? It was amazingly well done. I agree completely. I just didn't quite understand the significance of the problems Meadow had parking and how they ended it without her even getting into the restaurant. Maybe all of that was just to add to the uneasy feeling I was having, but I'll tell you it was there whether Meadow parallel parked right on the first time or not. LOL

QUOTE(Kalapse @ Jun 10, 2007 -> 09:22 PM) So I'm the only one that thought it was outstanding? Tony is about to be indicted and probably go to prison but everything is just peachy to him because he's on top, he won. His family is safe from danger, healthy and well on their way to big things and even more importantly legitimate big things. He makes it through the biggest war yet with his family fully intact and proporous. The tension created in the final scene was epic, amazing work. There was definite tension in the end scene. I kept waiting for something to happen, especially as the song kept getting louder. I was thinking the guys in the restaurant they kept panning to were FBI agents and that they would take Tony away as everything else with his family seemed to be in order. Of course, the idea of someone popping him in the restaurant went through my head too. I didn't hate the ending, but definitely thought it was strange. Especially with Meadow having trouble parking and then running across the street to the restaurant and then all of a sudden, blank screen... Not sure what was behind that deal with Meadow.

Here is my guess from left field.... There will be lots of action tonight and several killed off, but some key characters such as Tony, Carmine and possibly Phil will not die, or at least it will be left open for us to wonder if they died. I just have this feeling that there will be as many questions as answers after tonight's episode, which will also leave the possibility intact for another season or some kind of follow up. I'm not not sure it will end as neatly as sitcoms do where everybody says "goodbye" in one form or another.

QUOTE(Sonik22 @ Jun 8, 2007 -> 12:21 PM) same here Round 15 SS Gregory Paiml 6' 185lbs U of Alabama Player AVG GP-GS AB R H 2B 3B HR RBI TB SLG% BB HBP SO GDP OB% SF SH SB-ATT PO A E FLD% 3 Greg Paiml....... .279 57-55 190 40 53 14 2 1 18 74 .389 17 7 31 4 .360 0 6 11-15 83 136 19 .920 Congrats to Greg. Greg was a Barons batboy for many years and his older brother worked for me. Great family, really good kid. While not the most talented guy, he was a solid SS for Alabama. He's one of those borderline kids who could use a strong work ethic to surprise (see Rockies IF Jamey Carroll) or he could simply be a organizational minor leaguer. Greg worked the Barons locker room from the time he was 10 or so. He was always out throwing with the guys and well liked by the players. He's also responsible for the best one-day autograph haul I ever got. In 1999 (I think, maybe '98) the Phillies and Orioles played an exhibition game at The Met the day before the season started. I gave Greg a dozen authentic MLB baseballs and told him if he could get 8 signed for me, the other four balls were his to do what he wanted. After the game, he gave me a box with: Cal Ripken (2) Eddie Murray Curt Schilling Mike Mussina Scott Rolen Albert Belle (it said "Best Wishes Albert Belle" lol) Ron Gant Not bad for one Saturday afternoon.

Anybody got any tips for peeling the membrane off the back? I've only done ribs once and while they turned out good, they could certainly be improved upon. I struggled to get the membrane off. I baked mine in the oven at a low temp for an hour or two and then put them on my grill. I have a gas grill, so I put it on low heat and the ribs on the top shelf. I included hickory chips and water in foil underneath to get a little smoky flavor. Add Dreamland BBQ sauce and they were plenty good enough to eat. My next foray into ribs will be in a few weeks and I am shooting for award winning. ;-)