What’s Cooking for Football Season?
I guess it could be said that my hometown (Mobile, AL) is the epicenter of football. We have our hometown South Alabama Jaguars starting their second season of NCAA play. An hour or so away is the University of Southern Mississippi. Two hours away is New Orleans home of the Super Bowl Champion Saints of the NFL. Mobile also is roughly four hours from LSU, Alabama and Auburn. All three are power houses from the nation’s toughest conference, the SEC.
Suffice it to say, we love our football here. We also love great food so football season is also the height of our party season. But football parties are not solely the domain of Mobile or the state of Alabama or even the South. Starting this weekend football fans across the nation will be breaking out their best recipes to impress their guests and more importantly those who dare to wear the colors of the other team.
In the current issue of Southern Tailgater Magazine I have an article entitled Top 10 Tailgating Trends for 2010. In the course of writing that article I chatted with Carrie Oliver of the Artisan Beef Institute where she offered burgers made from dry aged beef as a coming trend. Unfortunately the constraints of the article kept me from using all of the information Carrie gave me. With football season here I thought it a good time to share with you the rest of her expertise on the subject of grilling, trends and artisan beef.
According to Carrie, fancy condiments are out, dry-aged beef burgers are in. Or as she puts it, “Bland is out, flavor is in. Because when you use top quality beef that’s been dry-aged before you grind it, the burgers themselves have flavor. You won’t even need to use condiments.”