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Reaching the CWS = biggest accomplishment in USF Athletics' history?


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I am not greedy.  I will take any success by the Bulls.  That's why I am heading to Austin and not waiting to trek to Omaha.  Besides, I think I may prefer Texas BBQ and Tex-Mex to steak, steak, steak and steak.

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22 hours ago, SilverBull said:

I am not greedy.  I will take any success by the Bulls.  That's why I am heading to Austin and not waiting to trek to Omaha.  Besides, I think I may prefer Texas BBQ and Tex-Mex to steak, steak, steak and steak.

What constitutes Texas bbq

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8 hours ago, CousinRicky said:

BBQ from the state of Texas?  😃

Technically Right I guess. I guess I should have been more specific.

I know Carolina BBQ incorporates mustard and vinegar sauces

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1 minute ago, Peatearpan said:

Technically Right I guess. I guess I should have been more specific.

I know Carolina BBQ incorporates mustard and vinegar sauces

Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.

Texas barbecue traditions differ geographically and culturally: East Texas, Central Texas, South Texas, and West Texas each have their own unique barbecue styles. Of these various styles, the Central and East Texas varieties are considered to be the most well-known.[4][5]

The different kinds of Texas barbecue can be distinguished as follows:[4]

  • East Texas style—the meat is slowly cooked to the point that it is "falling off the bone." It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
  • Central Texas style—the meat is typically rubbed with only salt and black pepper (though some restaurants have been known to use other spices), then cooked over indirect heat from pecan, oak, or mesquite wood. Sauce is typically considered unnecessary, but it may be served on the side to complement the meat.
  • West Texas style—the meat is cooked over direct heat from mesquite wood in a method very similar to grilling.[6]
  • South Texas style—the meat is marinated in thick, molasses-like sauces that keep the meat moist after cooking.

Another style of barbecue, barbacoa, is characteristic of South Texas and the Rio Grande valley near the Mexico–United States border. 

Barbacoa is a traditional Mexican form of barbecue that typically uses goat, lamb, or sheep meat, although beef is also sometimes used.[7] In its most authentic form, barbacoa is prepared in a hole dug in the ground and covered in maguey (Agave americana)leaves.[2]

Or just get a frito pie

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On 6/8/2021 at 10:27 PM, JTrue said:

I'd argue it is even harder to get to the final 8 in any women's sport from a non-P5 school. Tell me the last time an underdog won the WBB or softball title or even got to the finals. There is a way bigger gap between the haves and the have-nots in women's sports. 

Not an underdog but non-P5 UCONN Ladies basketball.

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I was stationed at Ft Hood, Tx when I came back from Nam in 1969. At first I was bummed out because Ft Hood really sucked. Almost volunteered to go back, then I discovered Austin. The girls were awesome and the BBQ was great, even enrolled at UT and took a few classes. The Texans really know how to Q up some good beef, especially brisket. The best I have had, not even close. Pork and chicken is good, just not any better than anywhere else in the south. Yep, the women at UT and the Q probably saved my life!

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