Recruiting Forum Football Talk II

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#101,228
#101,228
Orange Studs said:
Travel so many times to Budapest with my dad. He was President of ICR and we did mission work all over the world. In Budapest we had a Pastor and wives conference held at the Marriott right on the Danube River. We had 18 different counties in Europe represented. We would all make it a point to go to different restaurants and we would always get the Hungarian goulash was always so good. we would have around 150 in attendance, we pay for their rooms, meals and helped with travel expenses. We did that in every country we went to.
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How is the goulash most often served there? Basic meat and onions or lots of veg?
 
#101,229
#101,229
CAVPUT said:
From what I've read..and admittedly it's limited reading...he's average/middle of the road. He's not going to remind anyone of Neids or Garner.
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Not many are like Nieds and Garner. They hit the ground running at UT and never looked back (maybe a lil early to say that about Nieds but that’s the running sentiment). MOST respected recruiters have to develop a reputation and relationships and are part/parcel of established programs on their journey to that rep. Sam Pittman wasn’t this recruiting beast at UT or Arkansas...or UNC and Oklahoma amongst others before that. He’s a solid OL coach and teacher and amped up when he landed at UGA. Graham’s longest stay was at FSU and he was considered an ace with a bevy of NFL players on his resume. As recently as last year, we had posters lamenting being saddled with Coach YAC and wondering if we would nut up and land someone like Graham. Something about a year and making and differences. 😏
 
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#101,236
#101,236
nicksjuzunk said:
Skin on makes them a little challenging but you can work it out if you make good choices around it.

I’m also playing around with baked boneless wing concepts. Not bad but nothing like deep fried goodness
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Steam 'em for about 10 minutes to render off the fat. They'll be crispier when you bake 'em and thus tastier.

#altonbrown
 
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#101,240
#101,240
nicksjuzunk said:
Skin on makes them a little challenging but you can work it out if you make good choices around it.

I’m also playing around with baked boneless wing concepts. Not bad but nothing like deep fried goodness
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Very hard to keep calories down with liquid dressings. When I eat my wings I typically use dry rubs (cajun is one of my favorites).

Have you looked into using an air fryer?
 
#101,249
#101,249
Catbone said:
My man
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tenor.gif
 
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