Twitter - Tweet From Gary Parrish (In Memphis)
Marquette's Buzz Williams just ruined his diet @CentralBBQ. He's looking good and slim these days. But we just had a setback.
Nick King is the only guy on Scout from Memphis we are after - 5 star 2013 Lefty Wing 6'6" 210lbs
http://www.youtube.com/watch?v=8TGBN0yfV0c
so, uh, guess its that guy.
I wouldn't mind us landing him. 6'7 athletic forward. Sounds like classic Marquette switchable.
http://rivals.yahoo.com/ncaa/basketball/recruiting/player-Nick-King-117222
#15 in 2013 class per Rivals.
Quote from: nyg on February 15, 2012, 04:43:43 PM
http://rivals.yahoo.com/ncaa/basketball/recruiting/player-Nick-King-117222
#15 in 2013 class per Rivals.
#12 on ESPN, though they don't have us listed with him.
http://espn.go.com/college-sports/basketball/recruiting/playerrankings/_/class/2013
We do seem to love lefties. DJO, our flirtation with Kendrick Nunn, and now this guy.
Looks like he is 9th on ESPN now.
http://espn.go.com/college-sports/basketball/recruiting/player/_/id/102831/nick-king
Could be checking out Jonathan Williams III from Southwind H.S., 6'8" 210.
Could just be hungry for some real BBQ :)
Quote from: Skatastrophy on February 15, 2012, 05:40:33 PM
Could just be hungry for some real BBQ :)
He'd be in NC if that were the case! :P
saz's bbq...no longer a proud sponser of mu basketball
He's welcoming them to the BEast
Quote from: avid1010 on February 15, 2012, 06:08:54 PM
saz's bbq...no longer a proud sponser of mu basketball
WHAT??!!??
Quote from: HOOP24/7 on February 15, 2012, 04:57:19 PM
Could be checking out Jonathan Williams III from Southwind H.S., 6'8" 210.
This would be my guess.
Didn't want to create a new thread but anyone know the current deal with Cinmeon Bowers. Word is he's back in Milw after not lasting long in NC. 6'7" 250 lb big man, one of the best big men still available.
Probably going JUCO is my guess.
Elvis, Keith Lee, the West Memphis three, the ambience. Plenty of reasons to be in Memphis.
Penny Hardaway got any eligibility remaining?
Quote from: muhoops1 on February 15, 2012, 09:10:15 PM
Elvis, Keith Lee, the West Memphis three, the ambiance. Plenty of reasons to be in Memphis.
Buzz don't do ambiance, especially during the season.
Quote from: avid1010 on February 15, 2012, 06:08:54 PM
saz's bbq...no longer a proud sponser of mu basketball
Saz's is okay meat+sauce, but it's not really bbq.
Maybe he's just dropping off a "Welcome To The Neighborhood" cookie bouquet to Josh Pastner.
Quote from: AZWarrior on February 15, 2012, 10:29:50 PM
No. K. C. :)
+1 Hands Down ..... and Memphis is better than the mustard based BBQ they have in NC as well.
Quote from: Stone Cold on February 15, 2012, 09:08:47 PM
Didn't want to create a new thread but anyone know the current deal with Cinmeon Bowers. Word is he's back in Milw after not lasting long in NC. 6'7" 250 lb big man, one of the best big men still available.
Probably going JUCO is my guess.
I would guess you are correct, and we didn't seem to be all that interested anyway.
Quote from: 4everwarriors on February 15, 2012, 09:17:45 PM
Penny Hardaway got any eligibility remaining?
Best college basketball player I ever saw live with my own two eyes. Wade is a close second and that's not a homer opinion.
Because of injuries people forget how all-around great Penny was for Memphis State.
Quote from: PBRme on February 16, 2012, 07:45:27 AM
+1 Hands Down ..... and Memphis is better than the mustard based BBQ they have in NC as well.
I'm just a dumb yankee when it comes to BBQ, but the spicy, old-school TX-style BBQ is great on wings and brisket. KC is perfect on grilled chicken. A smoky, "wet" Memphis sauce is heaven on ribs. And I'd put any of those three on pulled pork. But I still haven't figured out why the world a vinegar mop or mustard sauce appeals to so many in KY and NC.
When I make pulled pork, nothing beats North Carolina style bbq. The focus for me is on the meat with a little tangy flavor on the meat and coleslaw.
Honestly, debating BBQ is like picking the hottest Victoria Secret model.
Meat! Meat! Meat! Meat! Meat!
Haven't had too many real BBQs in my life. Was in Austin a year and a half ago and I found it amusing that they were almost offended when we asked what kind of sauces they had/offered. They basically told us the meat itself and the smoke-grilled making of it is too good to ruin with any sauce flavoring. That and they just serve it by the 1/2 lb. on wax paper and give you some white bread with no utensils. Needless to say, it was insanely delicious. Definitely a new experience for me.
Quote from: PBRme on February 16, 2012, 07:45:27 AM
+1 Hands Down ..... and Memphis is better than the mustard based BBQ they have in NC as well.
That would be South Carolina.... North Carolina is either Vinegar based or Vinegar and Ketchup based....
Quote from: PBRme on February 16, 2012, 07:45:27 AM
+1 Hands Down ..... and Memphis is better than the mustard based BBQ they have in NC as well.
NC should come in dead last on a BBQ contest. Yeech.
Quote from: wadesworld on February 16, 2012, 10:31:56 AM
Haven't had too many real BBQs in my life. Was in Austin a year and a half ago and I found it amusing that they were almost offended when we asked what kind of sauces they had/offered. They basically told us the meat itself and the smoke-grilled making of it is too good to ruin with any sauce flavoring. That and they just serve it by the 1/2 lb. on wax paper and give you some white bread with no utensils. Needless to say, it was insanely delicious. Definitely a new experience for me.
This is true...similar to dowsing a wonderful filet, rib eye, or prime rib with A-1. I will occasionally put a little bbq sauce on some barbecue just for a change of pace. But the real and best bbq has needs no sauce whatso ever and if it have sauce it is never put on while still cooking , only after. A little pork fat, smoke and slow heat are all the ingredients needed.
Quote from: Canadian Dimes on February 16, 2012, 01:49:24 PM
This is true...similar to dowsing a wonderful filet, rib eye, or prime rib with A-1. I will occasionally put a little bbq sauce on some barbecue just for a change of pace. But the real and best bbq has needs no sauce whatso ever and if it have sauce it is never put on while still cooking , only after. A little pork fat, smoke and slow heat are all the ingredients needed.
Don't forget the dry rub.
When i read these threads about how Buzz was in so and so city or state to watch a wide variety of different recruits, i wonder how really really hard working coaches like Buzz get any family time and sleep?
Between all the time Buzz has to spend on practice, game prep, making sure the players are handling their academics, media responsibilities, dealing with boosters, flying/driving across the country to visit a myriad of recruits that in most cases will choose another school, and i'm sure a wide array of other things i don't even know about, it's seems like he'd rarely have time to be at home.
Quote from: AZWarrior on February 15, 2012, 10:29:50 PM
No. K. C. :)
Nope, Speed Queen.....back in the day. If you didn't get shot!
Quote from: MU86NC on February 16, 2012, 10:49:54 AM
That would be South Carolina.... North Carolina is either Vinegar based or Vinegar and Ketchup based....
Yep, never had mustard-based, actually wouldn't even try it since I don't eat mustard. Ours is vinegar and red pepper, Eastern NC style.
(http://scnbnc.com/images/carolina-bbq.jpg)
(http://www.countryliving.com/cm/shared/images/3z/CLX060109_113_1_2-de.jpg)
Quote from: Homebrew101 on February 16, 2012, 03:13:04 PM
doesn't that hurt though?
You have to be gentle... as though you're working with a soft bubble, not a piece of raw meat.
Quote from: real chili 83 on February 16, 2012, 07:03:12 PM
Nope, Speed Queen.....back in the day. If you didn't get shot!
Speed Queen is pretty awesome, especially at 2:00 in the AM.
Austin has the best BBQ I've had. Texas style doesn't particularly rely on a sauce.
does every thread on here get hijacked / go WAY off topic?
Quote from: Homebrew101 on February 17, 2012, 12:02:42 PM
does every thread on here get hijacked / go WAY off topic?
:'(
Quote from: Homebrew101 on February 17, 2012, 12:02:42 PM
does every thread on here get hijacked / go WAY off topic?
Yes, but crean rarely went off topic, in fact when comparing crean to buzz, buzz was off topic at least 70% more often than crean over the first four years of his coaching tenure. Of course we will have to give buzz the full five years before really knowing, unless of course we are talking about recruits in which case we will compare creans 11 years to buzzes 4
Quote from: Homebrew101 on February 17, 2012, 12:02:42 PM
does every thread on here get hijacked / go WAY off topic?
You can only go so long with Buzz in Memphis OR What UCONN boards are saying.
Quote from: hairyworthen on February 17, 2012, 12:23:52 PM
Yes, but crean rarely went off topic, in fact when comparing crean to buzz, buzz was off topic at least 70% more often than crean over the first four years of his coaching tenure. Of course we will have to give buzz the full five years before really knowing, unless of course we are talking about recruits in which case we will compare creans 11 years to buzzes 4
This is why I dropped my Scout premium subscription. Never have this type of funny smart*ss commentary on Scout. Nice touch Hairy.
Ya gotta take the Scout board with a grain of salt. They fly off the handle too much. Besides you won't get banned over here for sayin', Crean farts in the bathtub.
Quote from: 4everwarriors on February 17, 2012, 12:56:33 PM
Ya gotta take the Scout board with a grain of salt. They fly off the handle too much. Besides you won't get banned over here for sayin', Crean farts in the bathtub.
Thanks, now that image will be bouncing around in my head all day.
Quote from: hairyworthen on February 17, 2012, 12:23:52 PM
Yes, but crean rarely went off topic, in fact when comparing crean to buzz, buzz was off topic at least 70% more often than crean over the first four years of his coaching tenure. Of course we will have to give buzz the full five years before really knowing, unless of course we are talking about recruits in which case we will compare creans 11 years to buzzes 4
An
almost perfect summation of what was to be the next twenty posts. You forgot the mandatory accusation that someone was Chicos posting under an alias.
Quote from: 4everwarriors on February 17, 2012, 12:56:33 PM
Besides you won't get banned over here for sayin', Crean farts in the bathtub.
I think I'm going to try it.
Quote from: 4everwarriors on February 17, 2012, 12:56:33 PM
Ya gotta take the Scout board with a grain of salt. They fly off the handle too much. Besides you won't get banned over here for sayin', Crean farts in the bathtub.
I did it. (posted "Crean farts in the bathtub") I am so damn immature, but it made me laugh.
Whats Buzz doing in Racine today?
Quote from: Homebrew101 on February 17, 2012, 12:02:42 PM
does every thread on here get hijacked / go WAY off topic?
Says the guy who ended up hijacking a discussion of barbeque.
Quote from: HOOP24/7 on February 17, 2012, 01:17:22 PM
Whats Buzz doing in Racine today?
Hitting up the A&W... that's about the only thing to do in Racine. That and go to court.
Quote from: hairyworthen on February 17, 2012, 12:23:52 PM
Yes, but crean rarely went off topic, in fact when comparing crean to buzz, buzz was off topic at least 70% more often than crean over the first four years of his coaching tenure. Of course we will have to give buzz the full five years before really knowing, unless of course we are talking about recruits in which case we will compare creans 11 years to buzzes 4
What the he!! does this have to do with the best BBQ in the nation? Stay on topic!!
Quote from: MUMac on February 17, 2012, 01:55:32 PM
What the he!! does this have to do with the best BBQ in the nation? Stay on topic!!
sorry, I vote Texas barbeque, like someone previously said, its more about the hard wood smoking, (pecan and live oak) than it is the sauce. Plus it is where buzz is from, and I am sure they never had barbeque where crean is from.
Quote from: hairyworthen on February 17, 2012, 01:59:40 PM
sorry, I vote Texas barbeque, like someone previously said, its more about the hard wood smoking, (pecan and live oak) than it is the sauce. Plus it is where buzz is from, and I am sure they never had barbeque where crean is from.
Probably not, but I bet he's confused his tanning bronzer with BBQ sauce, and vice-versa.