Posts tagged food
The Canadian Crown Steak Marinade
I enjoy steak. I enjoy Crown Royal. For the life of me I didn’t know why it took me this long to make a food recipe with Crown Royal. I like to enjoy a Crown and ginger responsibly while eating a steak dinner. So why didn’t I make the connection of using Crown sooner? It was when one of my friends asked me if I have ever cooked with Crown Royal.
A few lightbulbs went off in my head and I started to think of a recipe that I should try out. When making steaks on the grill or stove I like using the McCormick Montreal steak seasoning. So I decided to combine two Canadian ingredients in this marinade and called it the Canadian Crown Steak Marinade. So if this sounds great to you feel free to check it out.
Plus for more news on Crown Royal and if you are 21 years or older go to their website as well as thebar.com for drink recipes.
Ingredients (Serves 4)
4 rib-eye steaks
1/2 cup Crown Royal whisky
1/2 cup pineapple juice
1/2 cup brown sugar
1 teaspoon chopped garlic
2 tablespoons McCormick Montreal steak seasoning
1/3 cup teriyaki sauce
1/3 cup soy sauce
1/3 cup water
Directions
Combine the water, Crown Royal whiskey, pineapple juice, brown sugar, teriyaki sauce, soy sauce, and minced garlic in a bowl. Put the steaks in a strong Ziploc bag. Pour the marinade over the steaks. Close up the bag and refrigerate overnight. Grill or cook steaks 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving. I wrap the steaks in foil to keep the juices on the steak. Serve with potatoes and vegetable or a salad. Top it off with Crown Royal whisky neat or your favorite Crown Royal cocktail.
Jun 26th
Chef Danny Boome Talks About His Show “Good Food America”
Danny Boome, internationally-acclaimed TV personality and Chef known to audiences for his culinary work and dynamic personality, is back on television with a new network and show.
Following the success of hosting two of 2013’s hit shows: ABC Daytime’s “Recipe Rehab” and Food Network “The Cooking Channel’s Donut Showdown” – Danny has taken to the streets with Z Living as the new host of “Good Food America” Season 
Two.
The popular series will take viewers on a culinary adventure across America in search of the nation’s best organic, sustainable and healthy restaurants. Viewers will join Danny on his gastronomic journey each Sunday night as he discovers regional gems, native ingredients and the homegrown talent that keeps locals coming back for more.
Danny was kind enough to answer my questions about his new show, cooking, and more.
Art Eddy: Let’s talk about your show “Good Food America.” What can we expect from this season?
Danny Boome: I will take viewers on a culinary adventure across America in search of the nation’s best healthy restaurants – discovering the regional gems, native ingredients and the homegrown talent that keeps locals coming back for more. This season, the series will make stops everywhere from Maine to California.
AE: This season we will see you travel to restaurants from Maine to California. Do you have a favorite city when it comes to food?
DB: I am really lucky as I have a great job, I flit around the country tasting and discovering great food and restaurants. The go to places for me are normally Chicago and New York, but this trip opened my eyes to some new cities that I think have really been overlooked! Philadelphia and Denver/Boulder should be on everyone’s radar!
AE: Which other famous chef or celeb would you like to cook with or have them cook for you?
DB: Oh, that is a tough one! I think I’ll go for a celeb and I’ll do the cooking! As Good Food America is all about healthy, organic and sustainable food it would have to be Paul McCartney. Can you imagine the stories that guy could tell you?!
AE: Oh man. Paul McCartney would be a fantastic dinner guest. What is the process like for creating new dishes? Is there a lot of trial and error?
DB: For me it’s about the produce – I see it, touch it and smell it – close my eyes and just know what to do with it. I always cook when my heart is full and I am happy. I don’t cook when I’m in a bad mood as the results are always bad! I have a knack for keeping it simple and using the basics, and knowing that I’m happy and the ingredients are right, the dish creates itself.
AE: What got you into cooking? Was there a person or an event that triggered your passion for cooking?
DB: I have to give a lot of credit to my Dad as he saw some potential in me early on, as well as my grandmothers Joan and Mena. My Dad wanted me to get into a trade for when I stopped playing hockey, and thought my passion and creative side would work well in a kitchen.
My grandmothers have taught me to make something out of nothing, especially that the recipe is just a guideline, so I should have fun with it! I honestly got into food to travel, it’s a language, a passion and the best opener to any conversation I have ever had. I pursued it and used it as a vehicle, I never stop learning that way!
Check out Danny’s website HERE and follow him on Twitter HERE!
Oct 23rd
When Food And Beer Go Out On A Date
I hate to say it but your beer and food go out on more dates than you do. Every time that you go out to eat with your friends your food is being paired up with a beer to complement it. It might sound odd, but the good folks at Negra Modelo feel the same way as I do. Well maybe not the fact that food and beer go out on dates, but at least the pair part. Negra Modelo hooked me up with a kit to make a meal that would pair up nicely with their beer.
Here is what Negra Modelo gave me in their spice kit to use as I saw fit. Not only did I receive these great smelling herbs and spices, but I got cutting board and Negra Modelo glasses for that meal and future meals down the road.
BACK OF THE YARDS GARLIC PEPPER. This blend is a very easy, but very versatile blend made of a nice mixture of 
colorful, flavorful, coarse cut spices. It is named in honor of the hard working immigrants who made their living by working very hard for very little pay in the meat packing industry. This area was called back of the yards in Chicago. Garlic pepper goes well on any type of meat. Try on steak, hamburgers, pork chop or ribs, pike or perch any type of poultry. Great for robust vegetables, eggs or to pepper up a bland salad dressing. Hand mixed from: Tellicherry pepper, garlic, Kosher flake salt, sugar, red bell peppers, shallots, parsley.
QUEBEC BEEF SPICE This is our best blend for steaks. Marinade steaks in red wine, season heavily with Quebec for at least 20 minutes. When you throw the steaks on the grill, take remaining liquid heat with a little butter, shallots and a teaspoon of Beeftea (or 1 bullion cube) and you will have the best au jus to compliment your steak. Also goes well on pork or hamburgers. Hand mixed from: coarse salt, cracked Tellicherry pepper, sugar, minced garlic, white pepper, cracked coriander.
BICENTENNIAL SEASONING Our best blend for poultry. Great also on Cornish hen, duck, baked chicken, pork of any sort, eggs. The turmeric in this blend giv
es the poultry skin the most beautiful golden color, your dinner guests will think you are a professional chef. Hand mixed from: flake salt, cracked Tellicherry pepper, sugar, minced orange peel, coriander, turmeric.
BAVARIAN STYLE SEASONING This blend is just oaded with flavors favored in Bavarian style cooking, mainly mustard, sage and rosemary. This salt free blend is wonderful on roast turkey or pork, Cornish hen. It makes a traditional English rack or leg of lamb. Great for slow roasting ribs. Hand mixed from: Bavarian style crushed brown mustard, French rosemary, garlic, Dalmation sage, French thyme and bay leaves.
As I looked over the spices I immediately knew what I was going to do. First, I was going to invite some friends over to watch some football on Sunday. Next I went to the store to get some meat to make burgers. I used the back of the yards garlic pepper and put that blend into the beef patties I formed from the ground beef.
Next I picked up some Negra Modelo for me and by friends. Then I just had to wait for game day
. I went to the kitchen before the 1 o’clock game and got to work. I cooked the burgers and had my friends select their toppings. The only thing left we had to do was enjoy the food while we all yelled at the TV for our fantasy players to do something so we could win our respective games that week. At least no one was yelling at me since they all enjoyed lunch!
So what would you make with those spices? Let us know here at MANjr and on social media by using the hashtag #theperfectcomplement. Salud!
Please Note: The good folks at Negra Modelo gave me this kit, yet my thoughts are my own!
Oct 8th
Hella “GOOD” peno Burger
Wish the heat stuck around when the sun goes down like us? Jack in the Box keeps it hella-hot at night with a new Jack’s Munchie Meal™ featuring the Hella-peño Burger. A burger heaped with both stuffed and slice jalapenos, gooey cheese and taco sauce. Hope you’re #HellaHungry. We cannot wait to eat the heat and want to know: what do you do when the nights get late and the summer gets hot?
Available on Jack’s Late Night Menu exclusively from 9 p.m. to 5 a.m., the Hella-peño Burger will be there when you’re #HellaHungry and it’s hella-late. Enjoy the Hella-peño Burger Munchie Meal combo, complete with 2 tacos, halfsie fries (half regular, half seasoned curly) and a 20 oz. drink.
Follow us on Twitter for your chance to get some Jack Ca$h!
Jun 19th
Drink Whiskey and Rum for the Big Game
There are a lot of firsts surrounding the big game this year – the first time it’s being played in NJ, the first potential game in the snow and the largest age gap between quarterbacks in history. While you’re probably used to watching the game with a beer in your hand, why don’t you ditch the beer and drink whiskey or rum in honor of the most watched football matchup of the year?
Below are some delicious food and drink recipes that incorporate three epic whiskeys – Crown Royal, Bulleit, and George Dickel. Also below are the new Captain Morgan Rum-inspired recipes developed by celebrity chef Hugh Acheson.
Whether you’re watching the actual game, halftime show or commercials, these recipes are the ticket to a good party.
Crown Royal Wings
Ingredients:
⅓ cup Crown Royal Canadian Whisky
⅓ cup honey, SueBee
¼ cup soy sauce, Kikkoman
2 tablespoons Thai chili sauce
1 packet (0.75-ounce) stir-fry seasoning, Sun Bird
2 teaspoons crushed garlic, Gourmet Garden
4 pounds chicken wing drumettes
3 scallions (green onions), finely chopped (optional)
¼ cup chopped peanuts, Planters® (optional)
Preparation: In a large bowl, combine whisky, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).
Why it’s great for the big game: Looking to kick your appetizers up a notch? These Crown Royal-wings are a guaranteed hit at the party with a mouthwatering whisky-infused sauce.
Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing, & Scallions
Ingredients:
3 pounds chicken wings
1 cup Captain Morgan® Original Spiced Rum
½ cup sherry vinegar
1 tablespoon sea salt
1 tablespoon peanut oil
½ teaspoon chili flake
1 teaspoon corn starch
1 tablespoon warm water
3 tablespoons butter, cold
1 cup mayonnaise
½ cup buttermilk
1 lemon
½ shallot, peeled and minced
1 garlic clove, peeled and minced
2 tablespoons carrot fronds, finely chopped
3 tablespoon scallions, sliced very thin on a strong angle
1 bunch of baby carrots
Preparation: Preheat the oven to 425°F. Heat a large cast-iron skillet in the oven for 5 to 10 minutes.
Rinse and pat the wings dry with paper towels, then separate the wings from the drumsticks and discard the tips. In a large mixing bowl, dress the wings with the sea salt and peanut oil. Add them to the cast-iron pan in 1 layer to assure even cooking and roast the wings for 20 minutes. Turn each wing and continue roasting for an additional 15 – 20 minutes.
For the glaze, add the Captain Morgan® Original Spiced Rum to a small saucepot and reduce over medium heat, about 10 minutes or until the liquid is reduce by half. In a small bowl, combine the cornstarch with the warm water and set it aside. Add the sherry vinegar and the chili flake to the rum and continue to cook for 5 minutes. Reduce the heat to low. Add the cornstarch slurry and stir the glaze until it becomes thick. Remove the glaze from the heat and add the cold butter, 1 tablespoon at a time, stirring until it is completely incorporated. Set the glaze aside for later use.
For the dressing, in a small mixing bowl, combine the mayo, buttermilk, and the zest and juice from 1 lemon. Mix together with a whisk until smooth and incorporated. Next add the shallot, garlic, carrot fronds and 1 tablespoon of the sliced scallions. Mix until combined and reserve.
To finish the wings, turn the oven to broil and crisp each side of the wing for about 1 to 2 minutes per side. Take them out of the oven and place them onto a plate lined with a paper towel to drain off any rendered fat. Place the wings in a mixing bowl and add the reserved glaze. Toss the wings in the glaze to thoroughly coat each one.
To plate, sprinkle the wings with the remaining scallions and serve them with a bowl of the dressing and the carrots.
Why it’s great for the big game: Everyone loves variety, so add a little Captain Morgan to this wing recipe and spice up your football viewing party.
Crown Royal XO (on the rocks)
Ingredients:
1.5 oz. Crown Royal XO
Preparation: Pour Crown Royal XO over an ice-filled rocks glass.
Why it’s great for the big game: The newest addition to the Crown Royal family, this extraordinary whiskey is finished in cognac casks and handcrafted for smoothness. Raise a glass to an extraordinary play with XO on the rocks.
BLT (Bulleit, Lemon Tonic)
Ingredients:
1.3 oz Bulleit® Bourbon
2 lemon wedges
3 oz. tonic
Preparation: Build in a highball glass, serve over ice
Why it’s great for the big game: Bite the Bulleit with the BLT – with just three ingredients anyone can make this cocktail with no chance of botching.
Dickel Ward No. 8
Ingredients:
1.3 oz. George Dickel No. 8
.5 oz. orange juice
.5 oz. fresh squeezed lemon juice
.25 oz. grenadine
Preparation: Build in glass and serve in a rocks glass.
Why it’s great for the big game: A perfect balance of flavors, the Dickel Ward can make the halftime show even more enjoyable.
Gridiron Grog 
Ingredients:
1 oz. Captain Morgan® Original Spiced Rum
1 oz. Bulleit® Bourbon
1 oz. Olorosso Sherry
1 oz. Clove and Vanilla Syrup (recipe follows)
7 oz. hot ounce water
2 strips of orange zest
2 Meyer lemon rounds, 1/8 inch thick, seeds removed
Preparation: Rinse a small thermos with warm water and then dump out the water. Into the thermos pour the Captain Morgan Original Spiced Rum, Bulleit Bourbon, Sherry, and Clove and Vanilla Syrup. Stir to combine. Top with hot water. Gently stir. Cap until ready to serve.
Pour the Grog into two small 6 to 8 ounce mugs and garnish each with a strip of orange zest and a round of meyer lemon that is gently squeezed over the top to release a little acid. Drink.
Clove and Vanilla Syrup
2 tablespoons whole cloves
1 ¼ cup water
½ Vanilla bean, scrapped of its seeds
1 cup sugar
Preparation: In a small saucepot, bring the water, cloves, vanilla bean and seeds to a boil. Reduce the heat to a simmer for about 10 minutes and then add the sugar and stir to dissolve. Remove from the heat and allow the vanilla and cloves to steep in the syrup for about five minutes before straining.
Jan 27th
Adam Perry Lang Interview
Adam Perry Lang is a classically French-trained chef that took his talents to the world of barbecue. He was the founder of the nationally acclaimed restaurant Daisy May’s BBQ. Lang is really serious about his barbecue. In his first year on the national barbecue circuit, he won Grand Champion honors at the World Pork Expo as well as first place for his Pork Shoulder “The World Series of BBQ” in Kansas City.
Lang traveled across the country this summer to collect the coolest handmade products for the ultimate tailgate, including George Dickel Tennessee Whisky. Adam prepared his famous barbecue for a cooking segment on “Jimmy Kimmel Live!”
He recently released the second edition of his first, New York Times best-selling book “Serious Barbecue.” It’s considered by many to be a “barbecue bible” and is currently available in bookstores or at his website.
Adam was kind enough to take the time to chat with me about grilling, his book, and his work with George Dickel Tennessee Whisky.
Art Eddy: First off I would like to discuss the reprinting of your book “Serious Barbecue.” What inspired you to reprint the book?
Adam Perry Lang: Well it was my first book, but I had the privilege to self-publish it. I got the rights back. There was such a demand for it. It was tough to get. It was very expensive on Amazon. I decided to take control of it and bought the rights back from the original publisher.
It is a re-issue of it. It is doing great. It is exactly as the title states. It is serious barbecue. What I found out about barbecue is that very few people want to know entry level barbecue. They want bragging rights barbecue out of the gate and I teach them that.
AE: Grilling can be somewhat intimidating. What are some tips you can give to people that tend to make hockey pucks out of meat on the grill?
APL: Well that is just the thing. It might be serious, but it is no difficult to do. You have to get very serious about it. When you are dealing with fire it is a bit more unruly than just turning a knob on a stove or a range. Whether you are doing it or not you have to get serious, because you turn your back on it and the fire almost has its own personality. It knows then you are walking away. It is going to get you.
AE: What do you prefer charcoal or gas?
APL: Definitely charcoal or wood. I am a live fire guy. Although I do like gas for certain things. I love it for its convenience. I recommend it all the time. I tell people to buy the grill that you are going to cook on the most. To me it is not just about cooking. It is about getting out there with your family, hanging out with your friends, and even just being out there by yourself. It is just being outdoors and getting to experience it for yourself.
While I prefer charcoal, wood, and natural forms of cooking because I love fire, I don’t down someone who is cooking with gas or an electric.
AE: For those who might not be the best chef, what type of meal is easy to cook and is somewhat foolproof?
APL: It is not the actual dish that makes it foolproof. It is the techniques. I think one of the best techniques to have is having a safe area on the grill. I typically take a flat cast iron griddle and put it on the pan. If the flames get out of control I can take the food and put it on the flat cast iron griddle. It is still getting cooked, but it gets a break from the direct fire and the flames.
Whether you are going hot dogs, hamburgers, pork, steak it is really less about the recipe and more letting yourself cook anything with some simple little tips. Those tips is what I go over in “Serious Barbecue” and in all of my books. That is how I like to teach people.
AE: You recently had teamed up with George Dickel Tennessee Whisky to create some excellent dishes. What was that experience like?
APL: Even before I met the awesome people at George Dickel I was always a whisky guy. I am not a big wine drinker. I am a beer and whisky drinker. For me whisky is the perfect pairing for grilling and just outdoor life. It is just a sipping drink. For me it is a break in the action for a lot of grilled meats.
Look at the Japanese. Every Yakitori type bar you go to has an awesome selection of whisky. They know what they are doing. For me pairing up with them was a natural fit. I was looking for someone like me, who was really like me, to jump on board with. Their whole motto is exactly what I am about, which is “hand made the hard way.”
I am really into craft. I am into doing things with my hands. Getting into it and not buying the simple way out. Here is a whisky company that as they are making the whisky they are taking the notes down. They are doing all by hand. They are tasting it. It is not heavily automated. It is all just wicked. For me that is how I like to cook. Plus I love their whisky. So it was an easy pairing.
AE: What is your favorite meal to make?
APL: I am a steak guy. I love grilling steaks. For me that is the ultimate. I cut them thick. I cook them hot, slow. I do many different things. I am known as what they call an active griller. I like to move stuff around the grill a lot. I just love steak. Charred, beautiful, sometimes dry aged, sometimes not and just straight off the grill. That’s when my kids are all over me. They want the first bite.
Sep 17th
Football Food Guaranteed to Score Big With Your Friends
It is BACK! Football Season! Since the final play of the Super Bowl last February, football fans have been waiting for their favorite team to take the field. From tailgating, to fantasy league, to that amazing play that moves the chains, there’s nothing not to love about the start of football season, and we have plenty of suggestions to help you enjoy it.
This season, whether on the sidelines or cheering from home, why not kick your game day ritual up a notch with Booker’s Bourbon? Booker’s is one of the only bourbons available that is bottled straight-from-the-barrel, uncut and unfiltered. This super-premium bourbon was hand crafted by Booker Noe, grandson of legendary whiskey distiller Jim Beam, and is one of the first-ever small batch bourbons. What better way to celebrate your favorite team’s victory – or mourn their heartbreaking defeat – than with a one-of-a-kind, luxury spirit that is sure to kick your party to the next level?
For those of you who want to fight that Autumn chill while tailgating, Kilbeggan® Irish Whiskey has a cocktail fit for the gridiron: the Kilbeggan® Tailgater’s Toddy. Whether you’re grilling outside the stadium or kicking your feet up at home, the Tailgater’s Toddy will warm you up on game day.
If your tailgate includes something warm on the grill, Celebrity Chef Michael Symon and Knob Creek® Bourbon have teamed up to create a special full-flavored recipe – the Bratwurst & Kielbasa in a Knob Creek Rye Jalapeno Beer Broth – that uses three longstanding tailgating treasures in one recipe: brats, bourbon and beer. Chef Symon also created the Knob Creek® Bourbon Big & Stout – a great mix of bourbon and beer that is great company for those brats!
BRATWURST & KIELBASA IN A KNOB CREEK® RYE JALAPENO BEER BROTH
RECIPE BY CELEBRITY CHEF MICHAEL SYMON
Recipe Serves 12
INGREDIENTS:
12 Bratwurst
2 Jalapenos Split
1 Red Onion Halved
2 Cloves of Garlic
1 Bay Leaf
2 Tablespoons of Your Favorite White Ale
8 oz. Knob Creek® Rye Whiskey
PREPARATION:
1. Bring jalapenos, red onion, garlic, bay leaves white ale and Knob Creek® Rye Whiskey to a boil in a large sauce pot
2. Remove broth from heat and add Bratwurst
3. Leave Bratwurst in liquid for from 15 minutes to one hour
4. Remove bratwurst and char on grill
KNOB CREEK® BOURBON BIG AND STOUT
RECIPE BY CELEBRITY CHEF MICHAEL SYMON
INGREDIENTS:
1 part Knob Creek Bourbon
1.5 parts Sweet Stout
.75 parts of Demerara Sugar or Simple Syrup
1 Whole Egg
PREPARATION:
Pour all ingredients into a shaker and dry shake (without ice) to emulsify proteins. Add ice and shake vigorously. Strain into a large rocks glass.
KILBEGGAN® TAILGATER’S TODDY 
INGREDIENTS:
2 parts Kilbeggan® Irish Whiskey
1 part DeKuyper Buttershots
Hot water
PREPARATION: To Serve: Build all ingredients into a pre-heated coffee mug.
Sep 9th
Former Saints player Joe Horn tells us how to BBQ and talks some football
Joe Horn played in the NFL for 11 years most notably for the New Orleans Saints. The four time Pro Bowler was elected to the New Orleans Saints Hall of Fame and finished his career with 58 receiving touchdowns.
Horn went from having a great career in the NFL to starting his own business. For a few years now Joe has led a successful company called Bayou 87. Joe sells barbeque sauce and smoked sausage. Part of the proceeds from his company goes to various charity organizations. He played a role to help rebuild New Orleans especially after Hurricane Katrina.
Joe was nice enough to chat with me about his time in the NFL, the Saints chances to reach the Super Bowl, and his Bayou 87 sauce.
Art Eddy: First off you have a great barbeque sauce called Bayou 87. With people tailgating for the NFL season. What are some great recipes people can make with your sauce?
Joe Horn: Oh man they can make it with anything they have; salad, fish, ribs, hamburger. It is a great tasting sauce. I have been going against a lot of great sauces out there. I have done a lot of promos with it. It is a great tasting product. I am just telling the fans when you see it just pick it up and try it. You will be a fan for life.
AE: Last time we spoke you were getting ready to launch your hickory smoked sausage. How has that been selling on the market? Any cool recipes for the sausage?
JH: The sausage started in January with the smoked sausage. There is a hickory smoked sausage that is doing absolutely well. I am enjoying that. The fans are enjoying it too. It is so rare the athletes or celebrities that have products and take time to promote it. I have been able to have the chance to go around and really promote it.
When the fans taste it they become branded for life. So I want the fans to go out and try the product. Don’t just buy the product because it has my name on it. Try out the product and you will be a fan of the products for life. Wal-Mart and other grocery stores don’t have your product just because you are former football player. These products have to sell. I am doing well with it. Hopefully down the road my kid’s kids will benefit from this and the charities that I donate to will also.
AE: For those who are just getting into tailgating what is the best recipe that is quick and easy to barbecue at the stadium?
JH: Let me give you a quick insight. Most people when they barbeque they take up to six or seven hours to prep up the meat. Look if you want a quick, prepped up meat that tastes real well, probably tastes better than your average guy’s barbeque, season up your meat. Cut it up. Boil it up. I know a lot of people say, ‘Joe you are not supposed to boil up your meat.’ I say, ‘Whatever.’
Butter it up. Wrap up the meat in some saran wrap and put it in the oven. Cook it up a little bit like five, ten minutes. Take it out and throw it on the grill. You will have a quick barbeque that will taste better than the average guy, who takes a day to prep up his meat to barbeque all day.
I had a barbeque cook-off with my uncle. He has been barbequing for 25 years. We had a taste test and I destroyed him. It took me an hour and fifteen minutes. It took him nine, ten hours to get his meat together and get ready. I boil up the meat. I cook it up on the grill. I put some seasoning on it than I put it up on the grill. It is easier, quicker and everyone can eat quicker.
AE: Moving to your great career in the NFL, can you describe your feelings and mindset you had as a veteran 
player going into Week 1?
JH: Training camp was basically a give and take type of thing. You knew you were going to be starting. You were comfortable with your team. I like to eat. So I came into training camp overweight. I just took my time and got in shape as I went further along. Basically the second or third preseason game you want to make sure that you are in tip top condition. You got to cut out the things that you used to do. That was the most exciting part for me.
Stay in shape, man. As a veteran you don’t need to know too much when you are with a coach for three or four years. It is the same thing probably with DB’s.
AE: Saints fans had to deal with a tough season last year with Coach Sean Payton not being on the sideline. This year he is back and he, Drew Brees and the rest of the Saints look poised to make a run to the Super Bowl. How do you think the Saints will do this year?
JH: I don’t know man. The really might be 16-0. It is really hard for me to give out records. When guys used to ask me, ‘Joe what is your record going to be?’ I never said 12-4. I never said 10-6. I always said 16-0 because I don’t know where we will be at when we will lose that game. I really can’t predestined when we are going to lose. I can’t do that.
I can’t really tell you what record the Saints will have, but I do hope they make it to the playoffs. You just never know. The guys work hard. They learn the plays. You pray that you don’t that many injuries. You try to build a camaraderie with your team that will last all the way through the playoffs like the Ravens last year.
AE: What did you like about some of the offseason moves the Saints made this year?
JH: I don’t get too caught up in what offseason acquisitions that the teams bring in because all of that really doesn’t matter. You got to gel in training camp. You got to gel in the preseason games. Anybody can go to different teams. You got to show people when the lights come what you can really do.
The first test for the Saints will be the Atlanta Falcons. No matter who you bring in it depends on what that person can bring to the game. You can’t really judge a player until the stats go down on paper.
AE: Which team stands to be the biggest roadblock for the Saints?
JH: Do they play the Eagles?
AE: I don’t thinks so.
JH: The Falcons are Super Bowl contenders. I would have to say Atlanta. I think the sneak up team this year will be the Eagles.
AE: Really? Why do you say that? Because of Chip Kelly?
JH: Because he is spicing the game up. It is like a do or die for Chip Kelly. He is bringing something new to the league that can make a mark for NFL history. The new offenses that he brings and the things that they will do to make the game fun. Take the team to the playoffs and the Super Bowl. It is a hard offense to stop.
However. However, it can also backfire on him. All that trickery can get you interceptions and fumbles, other coaches will call you stupid. So it is like a make or break type of year. Although it is his first year, this is a make or break type year for Chip Kelly and that offense. It could go great. Mike Vick and those guys can do a wonderful job with it or it can be a flusher down the stool.
Sep 9th
