Here’s a handy flowchart to help you find a favorite football team, or more likely, to see how everyone people view the team to which you’ve already latched on.
Interpretation By Design
I realize that AZ is pretty laid back, but come on, we know there’s a football team here.
Have not the Cards fans suffered enough? Stop denigrating us.
Wah, wah, wah.
If like your barbeque to taste like ass, root for the Panthers.
It’s true. I do long for the good ol’ days when our losses really meant something.
Angelina Jolie is a bearded sloth who pirates and plunders booty? And drinks rum? And likes the Seahawks? I’m in love.
KSK – come for the football, stay for the education
Yeah, that’s disturbingly accurate for the Chiefs.
Oh, and wet barbeque is for mouthbreathing morons from the Midwest.
Dry pulled pork with a vinegar sauce or GTFO.
And please don’t bother to point out the irony of my rooting for a Kansas City team but mocking that same city’s barbeque and/or residents.
Dry ribs from the Rendezvous. NO ONE DENIES THIS.
The ’72 Dolphins lead the NFL’s alumni association in ‘salting’ current NFL players.
Also, wet barbecue is the food equivalent of ‘/wanking motion’. Just saying.
/Dry rubs or death
Wait, Packers tickets exist? Thought they were just a legend
Haterz gon hate but winnarz still drank.
I don’t discriminate. I like both dry and wet barbeque.
Vikings are accurate. I, too, like to make long unnecessary statements when a yes or no answer will suffice.
YEEEHAWWW! I AM FUCKING HATED!!!!
Oh and dry and slooow.
i would like to see a Bar Graph of which teams host the biggest bunch of insufferable asshole fans.
Naturally they all are but there must be different levels right?
If I was willing to root for a despicable human being shouldn’t I be a Ravens fan instead of an Eagles fan? That place is a halfway house.
Otto, we have come to a parting of the ways. Molasses-based or GTFO.
Vinegar-based sauce is vile shit. Mustard-based South Carolina sauce all the way.
Well, that’s a damn shame, Slothrop.
But if you feel your pork is so inferior that you have to slather it in a heavy, ketchup-based sauce, well, I suppose you have no real choice in the matter. Sad, really.
And you, Martin, have the boorish manners of a Gamecock.
Overall this is funny, but the Giants one is pretty lame.
For the record ALL barbecue is great. I don’t care if it’s wet or dry, if the sauce is ketchup, mustard, or vinegar based or if it’s served on a bun or bread. Just give me plenty of napkins.
Also, Angelina Jolie has never been that great looking. She just has a comic book body. No one denies this.
@Otto Man – Whole hog or just shoulder?
As an eagles fan this makes me incredibly happy mainly because of how well i come off in contrast to steelers fans
I will gladly take the mustard-based as well.
But I will not have any fancy-pants New Yorker insulting the good name of Jawja pork. Now just as soon as I get this here truck a runnin’, Imma come up there and learn you a thing a two.
Alonzo Spellman prefers Baby’s Back Ribs.
/save the neck for me, Clark
No matter your sauce preference if the meat in question is prepared properly you shouldn’t need much; I’ve had all the ones mentioned and some sucked and some was like the what Dionysus would chow at his parties. From my area there are a lot more “red” products and few of them are any good. All must be accompanied by beer, that is the law.
Broncos fan also have to enjoy the success of Camaro Haley, well not enjoy it, but it will be there for them to purview.
@ Jim: Shoulder
@ Slothrop: I hear Cooter’s just about done fixin’ the General Lee, so fire that sumbitch up!
This place caters Satan’s parties: [scnbnc.com] Eastern NC que is simply the worst.
I love me some BBQ from just about anywhere, every style has it’s good points and bad points. KC scores for having burnt ends everywhere, although a lot of the sauces are thick and heavy for my taste. Texas does awesome brisket and chili, and not much else. Carolina is pork Mecca, some vinegar mop and a big thing of slaw and I’m a happy boy.
And I must agree with Otto, the flow chart’s path to KC is disturbingly accurate, even more so during the Peterson years.
Hushpuppies = gross
Brunswick stew = awesome
As a Jag fan I am pretty pissed that I had to read through all of that just to get to my team.
Oh and that every pre-season, “We are gonna be awesome!!! It’s a different team this year,” talk is all you hear yet the results are the same.
Don’t worry, dAndy, things will change when they relocate to Los Angeles.
Alabama’s preferred type of barbecue is the McRib.
Starting with better barbecue. And L.A. barbecue sucks.
I don’t know if you can find it outside of the Carolinas (and Richmond, VA), but there’s a chain of restaurants called Cook-Out in that area, and it’s goddamn delicious. Vinegar-based, of course, you heathens.
It’s a shame the Redskins was the first team I ever saw and became a fan of, but as I watched the locals getting shat upon more and more by Snyder I couldn’t help it. Now I relish every loss even though the socialist revenue-sharing system of the NFL allows him (and teams like the goddamn Cards, which is just insane) to continue his “fuck y’alls” attitude to the fans. Satan would make a better team owner.
Hushpuppies = gross
Sweater puppies = awesome
DAW HUSHPUPPIES = OUTSTANDING
As a fellow Noo Yawkah who went to school down souf I have to say that there are a few dry BBQ spots to die for and a few wet BBQ spots (who use just enough sauce) that are equally as good. Not sure about the mustardy/vinegary spots but to each his own.
Salt Lick. Driftwood, Texas. With or without sauce. That is all.
I was hoping to love the dry rub at Rendezvous but the quality just wasn’t there. It wasn’t terrible by any means but certainly suffered from too high of expectations. However all of the pulled pork I had while in Memphis was delicious.
The best barbeque is the next barbeque.
I would eat ribs even if they were coated in Pat Sumerall’s breath.
Without looking at the chart, I could tell UM was a Redskins fan because he ended his sentence with a preposition.
If I’m going to have to choose, it’s got to be slow and dry.
Whenever I make ribs, it’s all day in the oven at 180 with a garlic/paprika/black pepper (NO SALT) rub then finished on a superhot grill.
Since people have so many different tastes in sauce, I make them all–vinegar, mustard, and two different kinds of red.
Life’s too short to not have the sauce you want.
After earthquake, naked New York man stabs people:
See? My fellow Giants fans are learning: if you accidentally stab yourself, you’re a dumbass. If you accidentally shoot yourself, you go to jail.
It’s easier to control the temperature in an oven, plus I live in a city where I’m not allowed to have a smoker.
So fuck off.
Fucking off as we speak. I appreciate the explanation/justification. You know how it is though. smoke:ribs as lotion:handjob.
Ahh yes, arguments over how to prepare dead animals. (For the record dry rub > *.*)
If you need to put barbeque sauce on your barbeque or smoked animal flesh, you’re not doing it right. BBQ sauce should only be put on bbq’ed shit, just to cover the taste of said shit.