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Down on the Bayou: Can the Bayou Bengals survive the Rolling Tide?

Geaux Tigers!! vs Roll Tide!!

Mike the Tiger vs Big Al

Red Stick  vs Red Mud

Cajun Country vs the Heart of Dixie

Ed Orgeron vs Nick Saban
The Battle for the South

The South, where only food, family and church reign supreme over college football and hunting. To outsiders, the South is a mystery but to stereotype the South as one entity is a crime to humanity and culture altogether. While the South has had it problems like every other place on earth, the diverse cultures throughout the region make the South a beautiful bastion of the American melting pot.

This game and tailgate is going to be amazing and I wish I had the funds to be there but since I do not below are some recipes (for this version of my blog I am just going to hyperlink to my favorite recipes to use) for you to cook up and get ready for this battle for the SEC West. Thank you to my friend Kat for help on these menus, she grew up in Louisiana and attended Alabama, so as she says in her southern cheesy charm “I grew up purple and gold, but now I bleed Crimson”  you may say she is an expert on this gameBecause the South is already a fusion of tastes from France, Spain, Africa, Creole, etc. already, there will be no third menu this time. Anyway this is not the time to have no dog in the fight so pick a side and be ready to either chant “Hey LSU, Hey LSU, Hey LSU, We just beat the Hell out of you! Rammer Jammer, Yellowhammer, give’em hell, Alabama! or “OhhhOhhhOhhhOhhh, Suck that Tiger Dick Bitch!.”

LSU Menu 

Boudin Balls and Jambayla. Start with Boudin Balls, the cajun version of Arancini, something fried tasty and poppable. With the main dish being a Jambayala. Jambalaya is the perfect example of the diverse tastes of Louisianan cooking with its French and Spanish origin, there is no “right” way to make Jambalaya, its the cajun version of bolognese or goulash. As long as you start with the Holy Trinity of cajun cooking consisting of onion, celery, and green pepper it should work out. Since I will be pheasant hunting in South Dakota this weekend I hope to insert some pheasant and buffalo in my recipe.  Cook these up and wash them down with some Louisiana Abita beer. To pre-game mix up a batch of this spiked blueberry-lemonade.

Alabama Menu

Grilled BBQ Chicken with Alabama White BBQ Sauce and a side of Collard Greens.  The Alabama White Sauce which is now almost as synonymous with Alabama as the old ball coach Bear Bryant, was created by Big Bob Gibson who was 6’4, 300 lbs. Designed in his back yard before he thought of even opening a restaurant, most think the sauce was created to keep the chickens moist as he cooked them in his backyard pit for 3 hours at a time. Collard Greens originated in the eastern mediterranean and were brought to Jamestown, Virginia through African slaves in the 1600’s are a tasty way to make sure everybody has their share of vegetables for the day. If you can find Revelry Brewing Company’s Gullah Cream Ale pick that up, if not any tasty cream ale should pair well with the Alabama White Sauce. To pregame trying cooking up a batch of this Yellowhammer Slammer cocktail.

#GAMETIME

This  is a game featuring a college football coach that some say may be the greatest college football coach of all-time vs a college football coach who you are dying to have a beer with. The Tide come in huge favorites at -14 but the Tiz is looking at the upset. I predict a 38-31 win for the Tigers but just like last year do not count at the Tide from the National Championship picture after this game. Geeeeaaaauuuuuuxxxxxxx Tigers!!!

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