***CRIMSON RED DAILY THREAD***

[Coach Hank Crisp]

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AHSAA rules against Clay-Chalkville's appeal

Jeff Sentell, Birmingham News, October 28, 2011 2:05 p.m


MONTGOMERY --- Clay-Chalkville High School's appeal to the Alabama High School Athletic Association was denied Friday morning in Montgomery.

Officials representing the school made an approximate 42-minute defense of the AHSAA's ruling that Clay-Chalkville had used an ineligible player that had been expelled from Huffman High School and was forced the forfeit the nine games that player participated in this season.

The AHSAA's Central Board of Control heard that appeal and went into executive session. When the board returned at 11:47 AM, they upheld the previous ruling by a unanimous vote.That meant the school's football team would finish unbeaten on the field, but with a 1-9 record unable to qualify for postseason play.

Jefferson County Board of Education Superintendent Phil Hammonds disagreed with their ruling. The system's stance was that Clay-Chalkville was unaware the player in question had been expelled from Huffman for what was described by Huffman coach Willie Ford as a major one-time violation.

Hammonds and the system's legal counsel are currently in the process of looking at all options available to the system.

One option is to file an injunction against the beginning of the AHSAA Class 6A football playoffs. That could potentially come sometime this afternoon. It could take the decision to another level of appeal in the legal system such as the Alabama Supreme Court.

[BAMAWV]

Yesterday's brisket was lunch (dinner) today. She thawed it out in a hurry (microwave) and didn't have time to let it sit a couple hours with the rub on, before smoking) or time to let it rest towards the end of smoking, but for some reason (luck, clean living) it came out great. Even better reheated (in oven) today.

Earlier this summer I typed of my wheels rusting off the frame of an expensive stainless gas grill. I went back to charcoal when I replaced it. First, I bought an inexpensive grill for grilling (NOT barbecueing).  Then one of the old faithful double-layer R2D2 looking charcoal smokers for BBQ. I never got over missing the charcoal flavor when I finally converted to gas, years ago. So the problem now is starting charcoal in -10 snowstorms or rain. Also, the little stores here don't restock charcoal much in the winter, so I had to stock up last week. I'm tempted to have my "body shop"  guys fabricate a grill for me, gas and charcoal,--with turkey fryer/shrimp/crab pot. I never use the side burners, --maybe occasssionally to keep sauce warm. Also I use the grills for boiling water to peel tomatos and for corn on the cob when we "can" each year.

Any tips, new ideas, for the "ART OF BARBEQUEING"? 

I think having the custom grill made is a great idea.  You can have them make it so that you can use the gas to start the charcoal in the winter time, then turn off the gas once you get it going.

That would be dreat--even no starter fluid smell. I was thinking of two seperate grills with 1 charcoal, 1 gas. There must be something that flame will damage on the normal gas range set up on grills. But I know they have the gas/open flame combo in fireplaces.

[BAMAWV]

IDK anything about the infrared option.

This could be my winter project. HMMMMM. BIG snow storm hitting now, everything covered up for the first time this season.

Design it all the way down to cabinets, wood handles, showroom paint job.

[2Stater]

IDK anything about the infrared option.

This could be my winter project. HMMMMM. BIG snow storm hitting now, everything covered up for the first time this season.

Design it all the way down to cabinets, wood handles, showroom paint job.

How much snow are they predicting, WV?

[BAMAWV]

IDK anything about the infrared option.

This could be my winter project. HMMMMM. BIG snow storm hitting now, everything covered up for the first time this season.

Design it all the way down to cabinets, wood handles, showroom paint job.

How much snow are they predicting, WV?

IDK. Not much. There is never more than 5-6 inches in these early storms. LOL It is already slowing down now.

[2Stater]

IDK anything about the infrared option.

This could be my winter project. HMMMMM. BIG snow storm hitting now, everything covered up for the first time this season.

Design it all the way down to cabinets, wood handles, showroom paint job.

How much snow are they predicting, WV?

IDK. Not much. There is never more than 5-6 inches in these early storms. LOL It is already slowing down now.

I see where it's cool & rainy in Upstate SC. Glad I'm here in P'cola at 79 degrees. 

[BAMAWV]

.TONIGHT...RAIN AND SNOW. SNOW ACCUMULATION OF 4 TO 6 INCHES. COLD
WITH LOWS IN THE UPPER 20S. EAST WINDS AROUND 5 MPH. CHANCE OF
PRECIPITATION NEAR 100 PERCENT.
.SATURDAY...CLOUDY. SNOW LIKELY IN THE MORNING...THEN A CHANCE OF
SNOW WITH A SLIGHT CHANCE OF RAIN IN THE AFTERNOON. TOTAL SNOW
ACCUMULATION OF 6 TO 10 INCHES. HIGHS IN THE MID 30S. NORTHWEST
WINDS 10 TO 15 MPH. CHANCE OF PRECIPITATION 70 PERCENT.

[2Stater]

.TONIGHT...RAIN AND SNOW. SNOW ACCUMULATION OF 4 TO 6 INCHES. COLD
WITH LOWS IN THE UPPER 20S. EAST WINDS AROUND 5 MPH. CHANCE OF
PRECIPITATION NEAR 100 PERCENT.
.SATURDAY...CLOUDY. SNOW LIKELY IN THE MORNING...THEN A CHANCE OF
SNOW WITH A SLIGHT CHANCE OF RAIN IN THE AFTERNOON. TOTAL SNOW
ACCUMULATION OF 6 TO 10 INCHES. HIGHS IN THE MID 30S. NORTHWEST
WINDS 10 TO 15 MPH. CHANCE OF PRECIPITATION 70 PERCENT.

You may get more than you think. Hard to believe you'll be in the 20's tonight. You might want to forget about the grill tonight & go straight for the chili.

[SUPERCOACH]

Yesterday's brisket was lunch (dinner) today. She thawed it out in a hurry (microwave) and didn't have time to let it sit a couple hours with the rub on, before smoking) or time to let it rest towards the end of smoking, but for some reason (luck, clean living) it came out great. Even better reheated (in oven) today.

Earlier this summer I typed of my wheels rusting off the frame of an expensive stainless gas grill. I went back to charcoal when I replaced it. First, I bought an inexpensive grill for grilling (NOT barbecueing).  Then one of the old faithful double-layer R2D2 looking charcoal smokers for BBQ. I never got over missing the charcoal flavor when I finally converted to gas, years ago. So the problem now is starting charcoal in -10 snowstorms or rain. Also, the little stores here don't restock charcoal much in the winter, so I had to stock up last week. I'm tempted to have my "body shop"  guys fabricate a grill for me, gas and charcoal,--with turkey fryer/shrimp/crab pot. I never use the side burners, --maybe occasssionally to keep sauce warm. Also I use the grills for boiling water to peel tomatos and for corn on the cob when we "can" each year.

Any tips, new ideas, for the "ART OF BARBEQUEING"? 

I think having the custom grill made is a great idea.  You can have them make it so that you can use the gas to start the charcoal in the winter time, then turn off the gas once you get it going.

That would be dreat--even no starter fluid smell. I was thinking of two seperate grills with 1 charcoal, 1 gas. There must be something that flame will damage on the normal gas range set up on grills. But I know they have the gas/open flame combo in fireplaces.

That is were I got the idea actually.  I had one of those in my fireplace.  There was a key on the mantle that you used to turn on the gas, then you would light the burner with one of those long bic candle lighters.  After a few minutes your logs would be going and you could turn off the gas.  No kindling, no newspaper, no skill required.  Easiest way to build a fire in a fireplace.  Especially if you make the woman bring in the wood from the garage.

[2Stater]

Yesterday's brisket was lunch (dinner) today. She thawed it out in a hurry (microwave) and didn't have time to let it sit a couple hours with the rub on, before smoking) or time to let it rest towards the end of smoking, but for some reason (luck, clean living) it came out great. Even better reheated (in oven) today.

Earlier this summer I typed of my wheels rusting off the frame of an expensive stainless gas grill. I went back to charcoal when I replaced it. First, I bought an inexpensive grill for grilling (NOT barbecueing).  Then one of the old faithful double-layer R2D2 looking charcoal smokers for BBQ. I never got over missing the charcoal flavor when I finally converted to gas, years ago. So the problem now is starting charcoal in -10 snowstorms or rain. Also, the little stores here don't restock charcoal much in the winter, so I had to stock up last week. I'm tempted to have my "body shop"  guys fabricate a grill for me, gas and charcoal,--with turkey fryer/shrimp/crab pot. I never use the side burners, --maybe occasssionally to keep sauce warm. Also I use the grills for boiling water to peel tomatos and for corn on the cob when we "can" each year.

Any tips, new ideas, for the "ART OF BARBEQUEING"? 

I think having the custom grill made is a great idea.  You can have them make it so that you can use the gas to start the charcoal in the winter time, then turn off the gas once you get it going.

That would be dreat--even no starter fluid smell. I was thinking of two seperate grills with 1 charcoal, 1 gas. There must be something that flame will damage on the normal gas range set up on grills. But I know they have the gas/open flame combo in fireplaces.

That is were I got the idea actually.  I had one of those in my fireplace.  There was a key on the mantle that you used to turn on the gas, then you would light the burner with one of those long bic candle lighters.  After a few minutes your logs would be going and you could turn off the gas.  No kindling, no newspaper, no skill required.  Easiest way to build a fire in a fireplace.  Especially if you make the woman bring in the wood from the garage.

You're a pretty smart guy, SC. 

[Coach Hank Crisp]

IDK anything about the infrared option.

This could be my winter project. HMMMMM. BIG snow storm hitting now, everything covered up for the first time this season.

Design it all the way down to cabinets, wood handles, showroom paint job.

I haven't even had to turn on my heat yet this year. 5 years ago I replaced our windows, doors, garage doors, and on the second level of the house siding and more insulation. In the attic I added more insulation and weatherproofing. It is 50 degrees outside and 74 inside.

[SUPERCOACH]

Click here for link

AHSAA rules against Clay-Chalkville's appeal

Jeff Sentell, Birmingham News, October 28, 2011 2:05 p.m


MONTGOMERY --- Clay-Chalkville High School's appeal to the Alabama High School Athletic Association was denied Friday morning in Montgomery.

Officials representing the school made an approximate 42-minute defense of the AHSAA's ruling that Clay-Chalkville had used an ineligible player that had been expelled from Huffman High School and was forced the forfeit the nine games that player participated in this season.

The AHSAA's Central Board of Control heard that appeal and went into executive session. When the board returned at 11:47 AM, they upheld the previous ruling by a unanimous vote.That meant the school's football team would finish unbeaten on the field, but with a 1-9 record unable to qualify for postseason play.

Jefferson County Board of Education Superintendent Phil Hammonds disagreed with their ruling. The system's stance was that Clay-Chalkville was unaware the player in question had been expelled from Huffman for what was described by Huffman coach Willie Ford as a major one-time violation.

Hammonds and the system's legal counsel are currently in the process of looking at all options available to the system.

One option is to file an injunction against the beginning of the AHSAA Class 6A football playoffs. That could potentially come sometime this afternoon. It could take the decision to another level of appeal in the legal system such as the Alabama Supreme Court.

This is ridiculous, especially considering that they didn't even know about the previous incident.  I hope they file an injunction.  Can you imagine how the seniors on that team must feel?

Another option, although unlikely, could be that some of the teams in their area decide to forfeit since they lost on the field and try to at least get them in the playoffs..  I don't think you could do that though, and even if you did I guess it would end up being a tie.

But somebody, somewhere needs to rectify this.  Of course this is all assuming they didn't do anything wrong other than accidentally play an ineligible player that they didn't realize was ineligible.

[pmull]

Click here for link

AHSAA rules against Clay-Chalkville's appeal

Jeff Sentell, Birmingham News, October 28, 2011 2:05 p.m


MONTGOMERY --- Clay-Chalkville High School's appeal to the Alabama High School Athletic Association was denied Friday morning in Montgomery.

Officials representing the school made an approximate 42-minute defense of the AHSAA's ruling that Clay-Chalkville had used an ineligible player that had been expelled from Huffman High School and was forced the forfeit the nine games that player participated in this season.

The AHSAA's Central Board of Control heard that appeal and went into executive session. When the board returned at 11:47 AM, they upheld the previous ruling by a unanimous vote.That meant the school's football team would finish unbeaten on the field, but with a 1-9 record unable to qualify for postseason play.

Jefferson County Board of Education Superintendent Phil Hammonds disagreed with their ruling. The system's stance was that Clay-Chalkville was unaware the player in question had been expelled from Huffman for what was described by Huffman coach Willie Ford as a major one-time violation.

Hammonds and the system's legal counsel are currently in the process of looking at all options available to the system.

One option is to file an injunction against the beginning of the AHSAA Class 6A football playoffs. That could potentially come sometime this afternoon. It could take the decision to another level of appeal in the legal system such as the Alabama Supreme Court.

Good news for pmull. If CCHS won their appeal we are playing Hoover on the road in the first round. I'm not too proud to say I do not want any part of Hoover. I'll take my chances with Pelham/Vestavia (tie breaker to be decided tonight) at home.

[pmull]

Yesterday's brisket was lunch (dinner) today. She thawed it out in a hurry (microwave) and didn't have time to let it sit a couple hours with the rub on, before smoking) or time to let it rest towards the end of smoking, but for some reason (luck, clean living) it came out great. Even better reheated (in oven) today.

Earlier this summer I typed of my wheels rusting off the frame of an expensive stainless gas grill. I went back to charcoal when I replaced it. First, I bought an inexpensive grill for grilling (NOT barbecueing).  Then one of the old faithful double-layer R2D2 looking charcoal smokers for BBQ. I never got over missing the charcoal flavor when I finally converted to gas, years ago. So the problem now is starting charcoal in -10 snowstorms or rain. Also, the little stores here don't restock charcoal much in the winter, so I had to stock up last week. I'm tempted to have my "body shop"  guys fabricate a grill for me, gas and charcoal,--with turkey fryer/shrimp/crab pot. I never use the side burners, --maybe occasssionally to keep sauce warm. Also I use the grills for boiling water to peel tomatos and for corn on the cob when we "can" each year.

Any tips, new ideas, for the "ART OF BARBEQUEING"?  

I'm not an expert on grilling or even close to it but I do like to cook out. I like a gas grill for the ease of it. I understand that charcoal makes the food taste better. I have a Brinkmann gas grill with a side bruner. It is great for burgers, steaks, chops and boneless chicken brests. It is quick and easy. I have a charcoal smoker for when I want to get serious. I've had this smoker for 10-12 years. The brand is called Mr. Meat Smoker. I cook briskets, ribs,turkeys, etc on it. I use it when I want to slow cook for several hours. When I cook a turkey or brisket I will leave it on the smoker for 6-8 hours. The meat is moist and tastes great. I do not like the store bought wood chips. I like bigger pieces of wood that last a little longer. A few years ago a friend gave me some cherry tree wood and it had a great flavor.

[2Stater]

I just saw where HTWMI is out for Sunday's game due to a heel injury. I hadn't heard anything about that before now.

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