Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Breakfast of Champions!

Tailgating will soon begin. We start our day's early at Auburn on game days. Grills get fired up for breakfasts of Sausage and Biscuits, eggs and such. But my most loved tailgate breakfast treat is a Bloody Mary made with Tobasco Hot and Spicy Bloody Mary Mix!

The shrimp dip thread got me to looking at the Tobasco site. I have tried many commercial brands...cant even tolerate most...tried to mix my own "mix" and cant come up with anything I like near Tobasco's.

http://www.tabasco.com/tabasco_tent/drink_mix/bloody_mary_mix_spicy.cfm

I start in a pitcher with very very chilled Absolut Vodka, and the Tobasco mix. When the ratio of mix to vodka is right I pour it over ice in a very tall stadium cup. Then juice and add a large wedge of lime, dash of Lee & Perrins, dash of black pepper, and a pickled okra...stalk of celery to keep it mixed, and then enjoy cooking breakfast.

I don't know why I cant duplicate or make an acceptable "mix". Any recipe ideas for the base mix will be appreciated. Horseradish is a must! Its the base tomato taste that always seems off in all other mixes commercial or homemade.

With all the televised night games AU is likely to have (LSU, Florida, etc) you're gonna end up at Betty Ford starting your game days early! Tailgating in The Loveliest Village on the Plain has evolved some since I was an undergrad there. We knew it was a big game when RV's were parked at the Coliseum on Friday morning. Now they're lined up and down Wire Road Wednesday morning. Times have changed, War Eagle!

P.S. I love the smell of Bourbon and Coke on Game Day. It smells like.....Victory!

We've had season tix since '94. In that time the crowds have pushed our tailgate from the amphitheater, to the area by the building science building, then to the fisheries building, then the last 2 years out on the intramural field. We've settled for now by the little lake near Shug Jordan Pkwy, mostly because the shuttle runs from there, and you can get out real easy. Age and lack of ease of putting together a good tailgate has caused us to cut back some and not make such long days out of it...still the tailgate is a huge reason to go at all because the game "watches" much bettter on TV, but J-H atmosphere is not to be beat. When the weather cools, and its a day game...those morning tailgates are the best to me...still get home in time to catch some other good football that evening. The bourbon and coke sure does smell good too, and the campus "scenery" is still top notch.

A week from saturday!

Experiment with fresh tomatoes, stewed tomatoes, canned tomatoes, tomato paste, tomato sauce, ketchup, tomato soup. There's gotta be the right flavor in there somewhere! (Probably wise to sober-up between experiments, though.)

War Eagle!

In my misspent youth breaskfast of champions was a bowl of Cheerios with beer, we did not bother with milk in the shack it only turned to a solid life form...it was beer or nothing. Beer and Cheerios is not all that bad when you are young, single and a party animal.

Bullwnkl.

Ken,

I have to admit, I have had tunnel vision about this, and you opened my eyes...I can process my own tomatos! Fresh! What a concept...I've been focussing on mixing with tomato juice from a can, and V-8. Surely I can start from nothing with good tomatos and find the right combo? Thanks! We have many cans put up....my mother had a bumper crop this year! She's still giving them away by the basket! All have been good.

By the way, when were you at Auburn...was it still API? Do you still have any kin folk in Perry County?

Forestry student at API 1953�1955. No doubt still have relatives in Perry County, for sure several to many in Dallas County, plus a few in Conecuh and Monroe Counties � Howell, Watters, Betts, McCurdy, Sample, Fountain, and a passel of married names that I wot not of. Others in the Montgomery, Birmingham, Mobile areas. First-cousins to 'waaaaaaaaaaaaay distant shirt-tails.

Our Bloody Mary recipe uses beef consume' or beef bouillon in the mixture. A small can (10 ounces) to a gallon.

Heck, Bully, I always thought B of C was left over cold pizza (from the night before) and beer. However, if you want something fresh, I guess Cheerios would work. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Growing up in SE Alaska in the late 1960's early 70's I never tried pizza until I was down south. Never been a real big fan of pizza until I was in my late 20's. To this day it is a food I can take or leave. I do prefer my pizza for breakfast cold from the fridge. I also like clam chowder after it has been heated and cooled at least twice.

Bullwnkl.