Chomping at Bits: Florida Gators Sweet 16 talk, Will Yeguete and BBQ

Chomping at Bits comes stocked with the best Florida Gators links and news we can find. Got a link we should check out? Email us at AlligatorArmy@gmail.com, subject line CAB, or find us on Twitter at @AlligatorArmy or on Facebook at Facebook.com/AlligatorArmy.

Doing the dirty work: Could Will Yeguete be the heart and soul of the team? (Jesse Simonton, Miami Herald)

Five things that will/won't matter in Sweet 16: I'm not sure the start time will matter all that much, if at all. But the Gators will still go as far as their defense will take them. (Pat Dooley, The Gainesville Sun)

In the house of the Blues: Anybody else seriously thinking of making the trip to Memphis because of the food? If you do make the trip, hit up Rendezvous. You're welcome. (Garry Smits, The Florida Times-Union)

Sweet 16 math: I'm not a math person at all. I chose to take four semesters of Spanish so that I could get a degree with only taking math of the world and intro to statistics. But hey, this is about the Gators ... if only all math was like that. (Solari, GatorCountry)

Toughest UCLA match up yet: Great points by the author. (Sam McCorkle, OurTwoBits)

Praising the receivers: Will Muschamp says this group of receivers is the most talented he's had during his time in Gainesville. (Adam Pincus, The Florida Times-Union)

Baseball defeats Seminoles again: There was even a bench clearing shoving match. After a Seminole batter hit a trickle down the first base line, he proceeded to run over Gators pitcher Danny Young who was trying to tag him out, things got interesting. (Adam Pincus, The Independent Florida Alligator)

Dunking the football now illegal in NFL: Poor Jimmy Graham.

Black Sails: A far too short first season.

Best part of a pig to barbeque: With the Gators playing in Memphis this is only fitting, right?

• 1) Shoulder - For a pulled pork sandwich. Nothing is better BBQ than properly cooked pulled pork.
  
• 2) Butt roast - Brisket. Next.
  
• 3) Ribs - I don't have them often, probably because I'm too picky, but when done right ... amazing.
  

All others are irrelevant and don't even matter. Also, on the question as to whether or not the correct sauce is mustard, ketchup or vinegar based that's a tough one. As long as the ketchup or vinegar isn't overwhelming, I'm okay with it, but I'd rather have a mustard base. So I'll go with Kansas City/St. Louis style sauces over North Carolina style.

Also on that note: If the sauce is bought from the store and it's not Sweet Baby Rays, you're already behind.

The comments are yours.