Tips For Cooking Your Christmas Goose

Chef Jimmy Bradley shares his unique take on Christmas goose:

Saturdays in the South

First published in Current Magazine in 2007.


It is said that in the Midwest college football is a way of life but in the South it is a religion. The Third Coast states comprise the cultural epicenter of college football. In fact this handful of states has claimed 25 of the last 53 national championships including the last five in a row split between Auburn University, the University of Florida (twice), Alabama and LSU (also twice). At least five SEC programs are considered contenders for this year’s title. Most of the twelve Southeastern Conference programs are lead by head coaches that have won a national title as a player or coach.

Along the way this area has been witness to eleven Heisman Trophy winners (Cam Newton makes #12 and Auburn’s third) and bona fide dynasties at the University of Alabama (1960 – 1980), Florida State University (1988 – 2000), and the University of Miami, FL (1983 – 2002) and what would qualify as dynasties in any other part of the country from the University of Georgia (1975 – 1990), the University of Tennessee (1994 – 2001), Auburn (1982 – 1990), and Florida (1990 – 2000). Presently, LSU, Auburn, Alabama and Florida may in fact be in the midst of modern-day dynasties, only time will tell.

It is no wonder that with such unequaled tradition that fans of Southern schools take this particular amusement quite seriously. Tailgating and other game day traditions are all part of the pageantry of southern college football. Generation to generation families are passing down their Saturday rituals like they were cherished heirlooms. In a multi-part series we will take a look at the sacrament and spectacle of Saturday’s in the South.

But for those unable to make it to campus there are plenty of options to help channel that game day excitement. We are speaking of course about those bastions of masculinity adorned with flat panel TV’s and memorabilia engineered to enhance the pastime, nay the art of watching football known as sports bars. Whether you prefer your Tigers from the Bayou or crouching, awaiting hapless prey; regardless if your first stuffed animal was Big Al or Albert E. Gator you can always find like-minded individuals at one.

Our tour of places to catch a game begins in downtown Mobile at the one and only Heroes Sports Bar (Dauphin St.). Dave Rasp’s first mega-successful downtown venture is the blue-collar alter-ego of The Royal Scam (Royal St.). Heroes is like that old college buddy who never married and is always up for a round of brewskies. Featuring beer from around the world and the nefarious Big Ass burger the fun never ends. Just steer clear of Wayne Gardener’s favorite barstool.

Former Tide All-American Bob Baumhower has opened two area satellites of his Tuscaloosa institution Wing’s (Airport Blvd. and Hwy. 90 in Daphne). Ingenious décor and an imaginative menu are only a part of what makes Wing’s so popular. Elevendy-bazillion TV’s doesn’t hurt. As the name suggests hot wings are the stars of the team, but other role-players include the black and white chicken, Cuban pork roast, and the heart stopping fried ribs. Baumhower’s secret to success is giving the sports fan exactly what they want.

Fried SkrimpsMany area seafood houses are also great segregate sports bars, but one in particular can hold its own with any of the real McCoy’s. The Wintzell’s in Fairhope (Scenic Hwy. 98) has a picture perfect bar for catching all of the games. Twenty-sum-odd TV’s mounted in a semicircle that provides a view of every possible game from wherever you sit. If your team loses meaning you have to buy your pal dinner tell him how awesome the Po’ boys are; if you win then order the big ribeye topped with a half dozen fried oysters

Believe it or not, the Whiskey (Hwy. 90 near Azalea) has a nice little sports bar partially sequestered from the line dance floor, the cage fighting ring, the mechanical bull, and the game room. It is a little more luxurious than the other aspects of this grown-up amusement park; perhaps it is geared towards the sophisticated good ‘ole boy. The comfy couches will keep you calm as you watch your team on one of the giant flat screens.

Other notables include the Trophy Club on Halls Mill Rd. featuring terrific wings, burgers, and assorted sandwiches. The Loft at Lester’s (Canal Rd. Orange Beach) offers 20 screens for viewing and amazing food like pane’ed catfish Orleans and a 20 ounce fat boy ribeye. Even though Dreamland Barbecue (Old Shell Rd.) is not a sports bar, per se, it certainly acts like one with great food, hoards of TV’s, and unquestioned football synergy. And there are a number of national concepts to choose from like Hooters (three locations) and Beef O’Brady’s (two locations).

Next we begin our expedition of the South’s finest tailgating in Tuscaloosa, Alabama.

Little Grill Big Flavor

Every episode of Little Grill Big Flavor all in a row to give you some inspiration for your grilling.  So open a cool one, soak up the AC and grill vicariously through me.

Corn Smokies with Cackalacky Sauce

Corn SmoakiesChef Stuart whips up a batch of Corn Smokies (corn dogs made with artisan sausage) and a dip called Cackalacky Sauce. There may also be a cameo from Average Betty.  These are perfect for your Fourth of July celebration.  They would also make a welcome addition to any tailgate party.

This recipe uses an artisan smoked sausage from Conecuh Sausage Co.  Conecuh hickory smoked products began back in 1947.  A lot of preparation has gone into producing their delicious smoked sausage and ham.

They choose only the best meats, prepare them with their patented blend of seasonings and smoke them over a pure hickory fire for that true Southern flavor. The menu hasn’t changed much over forty years, but then, neither has the quality.

: Cackalacky Sauce

: A mustard-based BBQ sauce from South Carolina

  • 4 cups Yellow mustard
  • 1/2 cup Apple cider vinegar
  • 8 ounces Beer
  • 8 tablespoons Brown sugar
  • 1/2 cup Ketchup
  • 2 tablespoons Black pepper
  • 2 teaspoons Salt
  1. Heat all ingredients in a sauce pan over medium heat and mix well.
  2. Cook until sauce just begins to thicken.
  3. Serve cool or warm. The sauce will last in the refrigerator for a long time.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8


: Corn Smokie

: Meat on a stick

  • 1 cup Buttermilk
  • 1 Egg
  • 3 tablespoons Sugar
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Baking soda
  • 1 cup AP flour
  • 2/3 cups Cornmeal
  • 2 pounds Smoked pork sausage
  1. Cut the sausage to desired length and then grill or roast until the skin is crispy. Set aside.
  2. In a mixing bowl, combine buttermilk and egg. Start with one cup buttermilk, more may be added later if needed for consistency.
  3. In a second mixing bowl, combine the dry ingredients. Adjust the amount of sugar to taste.
  4. Make a well in the center of the dry ingredients and add buttermilk and egg mixture.
  5. Stir together until combined. Batter should be thicker than pancake batter.
  6. Dredge each sausage in flour then in the batter. Deep fry in oil that is 365 to 370 degrees (American) until golden brown. Serve with Cackalacky Dipping Sauce.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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