Pag wrote:The Bedge wrote:Browny007 wrote:Just call the season off no relegation no premiers.
If the season was cancelled without anymore games, I reckon there is a big enough sample size over the past two years to sort promotion/relegation accordingly.
That's an interesting line of thinking, go off the accumulated win-loss from the two minor rounds of 2020 and 2021 and offer promotion to the best two?
EDIT: Just had a look at this scenario for Divs 3-5 and it's not too far off the mark:
Div 3:Promoted: Golden Grove (18-4) and North Haven (18-4)
(current top 2)Relegated: Plympton (3-19) and Portland (0-22)
(current bottom 2)Div 4:Promoted: Pembroke OS (21-2) and Walkerville (16-7)
(currently 1st, and third on percentage)Relegated: Woodville South (5-18) and Kilburn (3-20)
(current bottom 2)Div 5:Promoted: CLG (16-5) and Lockleys (16-6)
(currently 1st, and 5th - half game off 2nd)Relegated: West Croydon (5-16) and Fitzroy (1-21)
(current bottom 2)It's not perfect but if the season isn't able to be completed then no decision will be.
Here a new topic. Smosh would have hosted kilburn tomorrow if it wasn’t for covid. So I’ll miss out on there chicken rolls. Last year I rated it highly.
Clubs bbq to date.
Hopevalley. Cooked in the canteen so the lack of smelling onion is always a disappointment. Stake sandwhich with the lot not bad at all. The wait was a slight issue fair wait time.
Morphettville park again cooked in the kitchen steak with the lot huge size very sloppy I made a mess but I’d buy it again.
Pembroke steak with the lot I’ll be honest I ate it because the options a very minimal steak was like rubber ended flicking the steak out and ate the rest.
Walkerville wowser steak with the lot 10/10 best I’ve had at the footy.
Woody south another club that does the chicken and also turns out good and well worth it. I did have a couple.
Gepps cross again I made a mess and lost my flipping egg but not bad steak a little over cooked.
We haven’t played Mitcham away yet.
I help cook the bbq at kilburn and always keen for some honest feed back and ways to it. We currently so snags, steak with the lot Bacon eggs and we have brought in pork and gravy rolls this season that have sold out each week upto 8kg. Anything you guys think should be added to the menu ???