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Friday, October 2, 2009

September in the Mirror

I am back on the continent after missing three weeks of college football in Europe. I was able to keep up on scores and managed to watch parts of several games in Amsterdam. So my observations from abroad: Who are the contenders and who are the pretenders? The next two weeks will tell allot. USC/Cal, LSU/GA, Ok/Miami and Notre Dame/UW will all be intriguing match ups on Saturday. We miss you Sam Bradford and get well Tim Tebow. Will Mr. Best be at his best tomorrow? Colt McCoy the Heisman is yours to lose. I actually declined a free ticket to the SC/Cal game due to some scheduling conflicts. The tailgate will be in full action from the couch most of Saturday. Cant wait!!

Here is a tailgating recipe from Feasty John of the world famous Feasty Boys:

Feasty BBQ Bacon Wrapped Shrimp
1 lb. Extra Large Shrimp, peeled/deveined
1 lb . Hickory Smoked Bacon
1 can Water Chesnuts
Old Bay Seasoning
Barbeque Sauce
Toothpicks

Over medium heat, slowly fry bacon to the point it begins to turn brown. Remove from grease and drain on a paper towel. Peel and de-vein shrimp. Wrap each shrimp around a piece of water chestnut and wrap each with a slice of pre-cooked bacon. Secure bacon around shrimp with toothpicks. Place toothpicked shrimp on a plate and liberally sprinkle with Old Bay Seasoning. Top generously with your favorite commercial bbq sauce and allow to rest for 1/2 hour prior to grilling. Grill shrimp over medium high heat or placed in the oven at 400 degrees (no turning necessary) for 10 minutes.
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