Non-Key Tweets | Page 889 | The Boneyard

Non-Key Tweets

Hoophound said:
I don’t think it is. There’s several UConn campuses. Storrs, the main campus, has 18k+ undergrads. I think those other schools have 30-40% more.
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OK...total UConn...32,000 all campuses

Arkansas has six campuses...Tennessee five
 
billybud said:
OK...total UConn...32,000 all campuses

Arkansas has six campuses...Tennessee five
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Right, UT Knoxville has 27k undergrad. Arkansas Fayetteville 25k, Auburn 24.5k. UConn 18.5k.

Whatever, though. It’s all irrelevant to our plight. We joined BCS too late and have been paying a price ever since.
 
Hoophound said:
Right, UT Knoxville has 27k undergrad. Arkansas Fayetteville 25k, Auburn 24.5k. UConn 18.5k.

Whatever, though. It’s all irrelevant to our plight. We joined BCS too late and have been paying a price ever since.
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Don't forget - we were there in 2011 but for the BC chicanery... (Made possible because we had pissed off a lot of ACC folks.) And we had another chance in 2012, but we needed an activist AD instead of a monitor...
 
DCUconnfan said:
Of all the key, non-key, and non, non-key tweets that have existed on this board regarding us and realignment, other than rule #1, for some odd reason I actually believe this guy. Like out of no where and in text willing to buy someone garb if he's wrong.

This is why I waste my time here.
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I actually believe him. He doesn’t tweet about UConn but knows someone who’s connected to the AD and was passing along the info.

Whether it goes down the way he said it will (this week and definitively) I don’t know, it could be the game of telephone. But definitely believe what he was told.
 
gioff2323 said:
Depends on whether they go Carolina or Kansas City bbq, no?
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Carolina, always Carolina. The pulled pork with the Lexington Dip is superior to the sweet bbq sauce of Kansas City bbq ribs.

Oh wait, we weren’t talking about bbq? Ugh! I think you all will be swimming in that sweet KC bbq within a year. No inside info what your admin is doing, but I think you should get ready for ribs.
 
dayooper said:
Carolina, always Carolina. The pulled pork with the Lexington Dip is superior to the sweet bbq sauce of Kansas City bbq ribs.

Oh wait, we weren’t talking about bbq? Ugh! I think you all will be swimming in that sweet KC bbq within a year. No inside info what your admin is doing, but I think you should get ready for ribs.
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Gross. Mustard based sauces are from the Devil. Not all KC BBQ sauces are sweet, mostly that's just the supermarket crap. Gates and Arthur Bryant aren't sweet.
 
Only thing I know is my recent beer trip to Raleigh (I'm dc based) is I have learned I have no interest in eastern NC bbq and I'll reserve judgement on western nc bbq
 
patman you have to check out Sneaky Penguin Brewery next time you go down. The owner there is from Newington CT. Big UConn fan too!
 
I smoke on a pellet grill...I married a Texan and we keep it simple for brisket...Texas style...brisket with no rub other than salt and pepper. I bring home Franklin BBQ sauce by the case when I take my yearly sojourn to hill country to pay my marriage tax..(wife visits family).

Ribs done 3-2-1 style (more southern than Texan) as an homage to my roots.
 
Chin Diesel said:
Ellington Ridge hosting a fund raiser for HS hockey team today?
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This guy knows nothing and probably wasn't even there. I'm pretty sure nothing good was going on at the east catholic hockey fundraiser as far as UConn Big 12 goes
 
Lexington bbq is traditionally found in the Piedmont, not the mountains. It uses ketchup to go with the vinegar and therefore is theoretically sweeter. Eastern NC bbq is more vinegary and not sweet. I get a container of Hardison’s outside Plymouth when I head to the Outer Banks, had no idea what I was missing.

Mustard is disgusting SC-style bbq. Also, bbq is a noun and really is just another way to say pulled pork. Kansas City-style bbq isn’t really bbq, it’s just a type of sauce that they put on random meat. Some Texas-styled brisket is great, but it also isn’t bbq.
 
JeepCSC said:
Lexington bbq is traditionally found in the Piedmont, not the mountains. It uses ketchup to go with the vinegar and therefore is theoretically sweeter. Eastern NC bbq is more vinegary and not sweet. I get a container of Hardison’s outside Plymouth when I head to the Outer Banks, had no idea what I was missing.

Mustard is disgusting SC-style bbq. Also, bbq is a noun and really is just another way to say pulled pork. Kansas City-style bbq isn’t really bbq, it’s just a type of sauce that they put on random meat. Some Texas-styled brisket is great, but it also isn’t bbq.
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Thanks for the correction. Which do you prefer? Eastern or Lexington?
 
JeepCSC said:
Lexington bbq is traditionally found in the Piedmont, not the mountains. It uses ketchup to go with the vinegar and therefore is theoretically sweeter. Eastern NC bbq is more vinegary and not sweet. I get a container of Hardison’s outside Plymouth when I head to the Outer Banks, had no idea what I was missing.

Mustard is disgusting SC-style bbq. Also, bbq is a noun and really is just another way to say pulled pork. Kansas City-style bbq isn’t really bbq, it’s just a type of sauce that they put on random meat. Some Texas-styled brisket is great, but it also isn’t bbq.
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What utter nonsense those last two sentences are. Barbeque is certainly not limited to pork. The regions tend to focus on more common meats, pork of course in the south, and poultry, beef in Texas and in KC a blend of beef and pork. The sauces vary a lot even locally despite regional styles, as do rubs etc. Eat what you like.

The History of the Barbecue | History Today

www.historytoday.com www.historytoday.com
 

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