I am not ashamed to admit that I count a USM alumnus amongst my Tulane cyber-buddies. Lee roots for both teams, and Tulane passionately, so he’s forgiven.
Gosh what a weird Martini Town v. Beer Town rivalry. Uptown duking it out against Hattiesvegas during baseball season either at the the Glamorous Turchin or under the stack of high-rise FEMA trailers in Pete’s Trailer Park (I promise it most definitely looks like a stack of trailers).
Fond memory of the 2009 CUSA baseball tourney in Hattiesvegas – the only fond memory: a banner the Greenbackers unfurled behind homeplate. “THANK YOU CORKY” ....as in thank you for the lopsided w-l record during Corky’s coaching tenure at USM. We had just beat USM during the regular season the week prior. Of course USM ended up winning the whole dang tourney and going straight to the CWS that year. So I guess they should have thanked us.
There’s some great football wins against USM during my time (1994, 1998, 2002, 2003). In 1994 USM turned off the stadium lights completely at the final. Leaving fans in the darkness to figure a way out. What a hoot.
Plus there are some great stories to share. For example: can you name which team Brett Favre debuted against in college, setting his professional trajectory? The day is September 19, 1987. The Greenwave is leading 24-17 in the second half..... My favorite Tulane QB is at the helm.
(psst...Messieur Louisiana Jones, you promised me a signed copy of this picture. Don’t forget.)
Brett Favre was seventh string and hungover, and warming the bench on the sidelines. Favre gets called up to play. USM has a miracle comeback .... the rest has been history.
How can you not laugh at this picture of Brett Favre?
Besides such luminaries as Trishelle and this hilarious picture of Brett, Hattiesvegas has also given us Chef Robert St. John with his delicious grilling recipes (Comeback sauce, yum!), and most importantly Leatha’s BBQ Inn. Seriously. Good. BBQ. Every place claims to be “the best” but Leatha’s really is “the best.” It’s such a simple place, nothing fussy. Leatha’s granddaughters wait on you in house dresses and slippers. You get towel washcloths instead of napkins or paper towels. The coleslaw is mustardy and delicious. The portions are ginormous, enough for a week’s worth of BBQ eatin. The whole place is a shrine to Brett Favre. They have this seriously funny cartoon on the wall: Favre is sitting on a horse carousel saluting the sunset. LOL! Because you know he’ll be out there under center until he’s using a walker.
So Leatha’s BBQ Inn was a recommendation from Peggy. and girl, Peggy knows her BBQ. I am serious.
Peggy has shared with us this really great rib recipe for tailgating, which is easy. and delicious. and is on the menu for November 6th.
6-10 lbs ribs, cleaned and cut into 2-3 rib pieces
"Good Seasons" Garlic+Herb dressing (make according to package directions)
6-8 cloves of crushed garlic (using a wide kitchen knife, smash your garlic into a paste)
salt 'N peppa
Favorite barbecue sauce (mine is Maull’s from St. Louis)
Lightly salt and pepper ribs on the bone side only. Pour dressing and garlic into a large ziploc bag and combine. Put rib pieces in bag to coat with dressing on all sides. Remove ribs from ziplock (yes, these instructions are necessary as you just never know). Place ribs in a slow cooker with dressing. Cover and cook on low for about 18 hours. Peggy puts hers in overnight and reset in the morning. Use tongs to remove tender ribs to a cookie sheet. Coat ribs with your favorite barbecue sauce and finish off on a hot grill until barbecue sauce is dark and gooey. If the weather is uncooperative, you can place in a 400 degree oven to brown the BBQ sauce.
These ribs go perfectly with Charlotte’s Old Settler’s Beans
OLD SETTLERS BBQ BEANS
1/2 lb ground beef (or ground turkey)
1/2 lb bacon, chopped (or turkey bacon)
1 onion, chopped
1 16-oz can pork and beans (or regular veggie baked beans)
1 16-oz can kidney beans, drained
1 16-oz can lima beans, drained
1/3 cup brown sugar
1/4 cup barbeque sauce (again, Maull’s is my favorite)
1/4 cup ketchup
1/2 tsp chili powder
1 Tbsp prepared mustard sauce.
Pre-heat oven to 350°F. Meanwhile, brown ground meat, bacon, and onion in a skillet and then drain off any excess jus. Add in all of the canned beans to the meat. In a separate bowl, mix together the sugar, BBQ sauce, ketchup, chili powder, mustard into a sauce. Pour sauce over the meat+beans and toss together. Pour everything lovingly into a greased 9" x 13" pan. Use a spatula and get every morsel of goodness out and into that pan. Bake for 45 min and stand back for the stampede (6 servings).
Mouthwatering tailgating food from the South ~