John Price
Gang Gang
- Sep 19, 2008
- 384,988
- 30,518
I dont really know other announcers, but our color guy died in november last year and avs games have been pretty much impossible to watch since.I’m sad to see Bibs go. He was the enthusiastic voice of this great era of Penguins hockey.
Sure, he was a homer and a goof. But he was OUR homer and goof, dammit!!!
“Mearsy” however can go f*** off somewhere. He had all the charisma and personality of a soggy piece of toast.
@PanthersPens62
Meat was good.Ordering BBQ for lunch
We are about to see how faithful an eastern NC style BBQ (my favorite) can be made in New England lawl
There isn't I tried it Thursday night. You can check multiview options to get a different screen optionYoutube TV has this multiscreen feature, but I can't tell if there's a way to pick the games on it.
Why would I ever want to watch unranked vs unranked?
Oklahoma has a 3 score lead after 10 minutes, lirl, get this joke of a game outta here
I love how you referred to the sauce (I’m assuming) as “the mop”Meat was good.
The mop wasn't spicy enough or plentiful enough.
Not bad but I've had FAR better.
You may not be familiar with Eastern NC BBQ but that is one of the names for it.I love how you referred to the sauce (I’m assuming) as “the mop”
At the fsy barYou may not be familiar with Eastern NC BBQ but that is one of the names for it.
Steps to Eastern NC BBQ:
1) get a whole hog
2) smoke that bitch very low and very slow over hickory wood, applying coarse salt before the smoke (other seasonings are optional). Some places apply a mop while cooking, some don't.
3) roughly chop the meat and add some mop while chopping (mop is composed primarily of vinegar and red pepper; variations exist but ABSOLUTELY NO TOMATO PRODUCT OF ANY KIND ALLOWED or it's no longer Eastern style)
4) Serve with white slaw; other sides include collards, baked beans, etc.
EDIT: Where's Carolinas Identity when you need him
You may not be familiar with Eastern NC BBQ but that is one of the names for it.
Steps to Eastern NC BBQ:
1) get a whole hog
2) smoke that bitch very low and very slow over hickory wood, applying coarse salt before the smoke (other seasonings are optional). Some places apply a mop while cooking, some don't.
3) roughly chop the meat and add some mop while chopping (mop is composed primarily of vinegar and red pepper; variations exist but ABSOLUTELY NO TOMATO PRODUCT OF ANY KIND ALLOWED or it's no longer Eastern style)
4) Serve with white slaw; other sides include collards, baked beans, etc.
EDIT: Where's Carolinas Identity when you need him
It changed my view of BBQ forever.I wasn’t familiar actually.
TIL.
Initially, I was just giggling at the term “mop”
Drunk
It changed my view of BBQ forever.
I had to speak at a conference in NC like 8 years ago and knew nothing about their barbecue, so I tried it and fell in love immediately. I love almost all types of BBQ but Eastern is my favorite.
If you want to taste the meat above all else, you'll probably like it too. If you want a thick, gooey sauce, it might not be for you.
EDIT: For the uninitiated, cooking something on a grill is grilling, not barbecue.
Lmao I edited it again because technically you can slow-cook on a grillAlready??
Love the edit
But yeah man, f*** that sounds deelish.
Num.