Well this week's games are up and they look nasty. Man this is the hardest one yet. And we have 4 SEC games as well so you southern lads should be living large.
Good luck boys, you're going to need it lol.
Will
Ha! Not even close. I might just hit the he random button this week.
I love my Rebels but it's been a long time since we beat AL. Mainly because they weren't any good then. AL may not be as good as some of those NC teams but they can hang with anyone. Then again the OM Defense can hang with anyone, but can the O put up points?
I know State can beat A&M...but will they? Are they for real? Maybe. That LSU win could be lose some of it's shine before it's all said and done. A&M keeps finding ways to pull out the W.
LSU is going with the young guy at QB who can sling it. Maybe that's all they need to right the ship & Auburn looks pretty much like they did last year...good.
in the bottom seven you're numero uno with a bullet!
FEAR THE BOB!
I'm pretty certain when we sing our anthem and mention the land of the free, the original intent didn't mean cell phones, food stamps and birth control.
Only way Miss. St. will defeat the Aggies is if they knock Kenny Hill out of the Game!
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
Lol, this week I feel like Les Stroud with a handful of grub worms. He's gonna eat them. He'll probably smile and tell you it ain't half bad. But you gotta wonder if he'd sneak a Big Mac if nobody was watching.
Actually, SC is very regional as it relates to BBQ sauce. All 4 are prominently used according to location and taste. Personally, I do not care for mustard based BBQ sauce BUT if you like mustard you will.
From SCBA, which is the Palmetto State BBQ competition circuit.
There are generally considered to be four types of barbeque in the country and they, by and large, are broken down by the type of sauce use in basting and also as a finish sauce, used when the barbeque is being served. Those four, in order of historical emergence, are Vinegar and Pepper, Mustard, Light Tomato and Heavy Tomato. And while there is always disagreement on the varieties of preparation, such as whether one should use a dry rub or a wet rub and various other culinary arguments, all of the many sauces used in America generally will fall into one of those four basic groups.
North and South Carolina share three of the four types of barbeque sauce that Americans normally use. But only South Carolina is the home of all four.
I'm pretty certain when we sing our anthem and mention the land of the free, the original intent didn't mean cell phones, food stamps and birth control.
