Wednesday, July 1, 2009

Recipe for Longhorn Gumbo

1. Start with some Super-Regional seasoned RICE.

2. Carefully move from the back burner in Baton Rouge to the hot stove in Omaha.

3. Add some VIRGINIA country ham- do so quickly because it doesn't stay fresh long.

4. Season with a double dose of pig fat- RAZORBACK fat, that is.

5. Slowly bring to a boil in a heat index of 107.

6. Then slowly add LONGHORN meat- make sure the meat comes from Austin, Texas.

7. Cook for 11 innings on the first day.

8. Let it cool for a day.

9. Then bring it to a boil and blow the lid off on day 3!

This is a tried and true recipe and one that's sure to tantalize the taste buds of Tiger fans everywhere.

(I can't take credit for this, but I sure can pass it along! GEAUX TIGERS!)

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