FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu Best Fall "Slurpin", and Hurricane Relief
#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes
- Broadcast on:
- 29 Sep 2024
- Audio Format:
- other
(playful music) - Mike Bailey, a pioneer of the Gulf Coast wine scene, and award-winning food entrepreneur. - I know a lot of you wonder what to do with your main pies, but I've got some wine suggestions for you. Lemon moon pies, suvyeon bla, shinny bla, or pino gricho. - Stewart Reb Donald, a claim food and travel writer, and world-class chef. - I was the chef de casserole. I made de casseroles in the frozen food department. - For more than a decade, they've combined their expertise to answer your questions and introduce you to the culinary movers and shakers you want, or ought to know, board-time taste award finalists. - 12-time Nappy Award losers. They are the dynamic duo of dining. - Drop, drop, keep screaming before. - Mike and Stu, on FM Talk 1065. - We need our own comic book. We're the dynamic duo. - And if we are, I'm on a wrestling bill. - Good morning, Stu. How are you doing on this beautiful Sunday morning of the Sippin' Chew Show with Mike and Stu? That's me, that's you. - Yeah. - What it do, Stu? - So, how was your week, buddy? - Pretty good, I fought a little cold, but I'm mostly over it just every now and then. I gotta clear my throat 30 or 40,000 times. - Yeah, I got out in the weather yesterday. I went to the brunch festival and cathedrals where I saw a lot of friends of mine. Some I hadn't seen in a long time. And we had a great time, and it's beautiful, but I kept filling the acorns everywhere. And so it's gotta be putting some kind of pollen off or something. - Oh, well, you got ragweed right there. - Yeah, ragweed, and I could fill it last night and this morning when I woke up. And I started to call in sick, but then I got up, got some, took a hot, hot shower, and I feel a lot better now. Sobered up, huh? - No, I didn't say sobered up your slot locker. - I did get, I did go to bed at 1.30 because of the game. It just, it was just too excited to go to sleep. - Yeah. Yeah, what's it like to enjoy college football? 'Cause it's been about five years for me. (laughing) I mean, genuinely, I haven't really enjoyed it since 2019. - Well, y'all stay's coming again. - Yeah, yeah, probably about another five or 10 years. (laughing) - Well, let's see. I heard it, Gruden's probably like to get back into college football. (laughing) I thought y'all were gonna get Lane Kiffin. - I thought. (laughing) - But we didn't. (laughing) - Yeah, all right. - Yeah. - That's cool though. I was looking at pictures of friends of mine that were at the Bama, Georgia game and the tailgating pictures of man. There was, some of my friends that were tailgating, they had some really, one guy had been up since 330, with his smoker there on the big field there. - Yeah, getting that brisket done? - Yeah, actually just pulled pork, but I saw some pictures of brisket and that's a great, great feeling to, it's a great experience to go to when they're on the quad or whatever. - Yeah, any college game. - Man, I still wanna go to an old miss game and I wanna walk through there. - I've been, it's awesome. - Yeah, Brandon used to go and you get the mint juleps and the whole peanuts and the whole peanuts. - And everybody's wearing tuxedos and ball gowns with tennis shoes because the ground's always muddy. - Yeah. - They've got fold up tables, fold up tables, you know, and folding chairs with 100 year old linen tablecloths on it and 150 year old silver. - They've learned it are great, great, great. And chandeliers hanging from the tent. It is really a neat experience. I will give on this, it's the best tailgating experience in the country, according to experts. I have been to a number of different stadiums on different levels of college. It's the best that I've ever seen. - Well, I've been invited to go up to an Auburn game. - Also a great experience. - And my friend Ed Miller, he does the Auburn commercial, you know, where they, has got Tim Cook in it and a bunch of old alumni from Auburn. That was his commercial he put together. And we had lunch last Sunday together, but he's invited me to come up if nothing else for the tailgate experience. - Yeah, and go by the Raptor Center, man, and watch them work with a lot of people that don't know about the whole eagle soaring thing. Just think that they caught an eagle in captivity. The cow fans were giving us all kinds of stuff saying, can't believe you went and captured an eagle just to fly around your stadium. We're like, no, actually, Auburn has the preeminent Raptor Recovery Center. And that's where they come from. And when they are finally healthy enough, we release them back into the wild. But sometimes it takes years. - I went to, every time when I was in a wine business, I'd go to Atlanta a lot. And I didn't, if I did it on the way up, I did it on the way back. I always pulled over and Auburn and went to the Raptor cage. - Yeah. - In front of the stadium. It just sat there in awe. But when I was a boy scout, I used to do volunteer work out at the Environmental Protection Center. - Right, right. - And they had a green light? - Yeah. - Not a green light. - Garvey. - Garvey here. - I knew it started with a G. - Right. And they had a big enclosure too of the eagles. And some of them had no wings. You know, some of them had no wings. And there was one, always one, at least one wing, or Talon was gone or something 'cause they got caught in a cage or something. Or something hit by it. - Yeah. - So, yeah. And I'd go in there and collect. - Honestly, windmills. - Yeah. - These wind turbines. - Yeah. - Kill hundreds of endangered raptors. - And they're gaily. - Yeah. And by the way, it's against the law to kill those things. - Yeah. - I would go in and collect the feathers and then turn them over to the... - To scout. - No, to the center. - Oh, okay. - But this was, this was boy scouts doing this. - Yeah. - And we'd go clean out there in a cage and just clean it up, straighten it up, and make sure all the deep people got deep people. - Yeah. - And make sure the little big limbs and things that they can perch on were in good shape. And nothing in there to harm them. But yeah, you have to pick those feathers up and hand them to the environmental center. - And they forward them for wherever they go forward. - I think there is a bit of a black market for that kind of stuff, too. Some possession of them may be something that'll get you fine by the federal government. - Oh yeah, it will. - Yeah, yeah. - Well, the tailgating scene is part of what makes college football special. - The same. - Nobody else. I mean, there are a few pro stadiums where you can get into it. Oddly enough, New Orleans is not one of them because the whole super dome thing, there's just no tailgating. It looked like Buffalo known for their tailgating. - Yeah. - Chicago, I think, still is able to answer. - They're out of Grand Bay, or at Green Bay, sorry, Grand Bay. - Grand Bay. - Yeah, Grand Bay's known for their tailgating. - But college tailgating, the University of Washington and the University of Tennessee both have a similar tradition, oddly enough. And that's people go to the stadium by boat. - Yeah. - And because Washington's stadium is right on the Puget Sound. And then, nailing stadium is right on the Tennessee River. - Right. - And they will come and do what's called rafting where the boats park next to each other and tie off to one another. So, and in Knoxville, they'll have up to 200 boats rafted together outside the stadium. And if you're in boat number 200 to get this land, you got 99 boats to cross over into. Which is cool because each one you step into, they're like, you want a beer? You want a drink? Michael? You want a mudslide? How about a burger? Got hot dogs, got barbecue and it's like that all the way to you get to shore. And that's the thing that makes college football special. - Oh great, that makes it great. - That stuff will never go anywhere unless we allow it. NIL won't kill that, transfer portal won't kill that, playoffs won't kill that, that will always be there. - So tailgating is half the experience. - It really is. - I know people who just go to set up a tent and cook all day long. - Well we see it, and they don't have tickets to the game. They just go set out there but they got a big flat screen TV set up and almost everyone of them does with their little generators and you just, the smell of food and the air is just incredible. - Southern Miss has really good tailgating. - My barbecue smell is outstanding. Vanderbilt does not have good tailgating because it's right in the middle of neighborhoods. There's no, we tried to tailgate one time. We were at the end of the cul-de-sac and I had a disposable grill in the trunk of my car. - I wonder if Miami, 'cause Miami's scattered all over Miami. - Universal Miami's scattered all over Miami. - Well the stadium's the only thing you'd have to worry about but you talked about Miami and Florida or the real Miami and Ohio. - Oh Miami and Florida. - Oh okay. - 'Cause the other one, the universe is like scattered. (laughing) - Anywho. - Oh Oklahoma by the way. I've tailgated there before, before the Alabama game. And their whole thing was fajitas man. There was fajitas as far as the eye can see, chicken and beef with hundreds of things to put in the tortilla. - Wow, that'd be great. - It was. - I haven't been in a while, I need to get on it. - Now the cotton bowl when I went to the Red River rivalry, there was no tailgating per se but you got street vendors set up because you're at the state fair. So that's it's whole old environment. - Right. Two, five, one, three, four, three, oh one, oh six is the. - Call of hands, Irish social club, call and text in line. We need more words today. - Oh yeah, that's good. (upbeat music) - They are the dynamic duo of dining. Sip and chew with Mike and Stew, call 3430106. Now back to Mike and Stew. - I'm not today 'cause I did yesterday. - Yeah, but if I was today, I would do it. - Thank you for being clear and concise with your feelings. - And that would be, it's a beautiful day to go outside and eat outside. - Yep. - Where would you do that though? - I would do it at Bob's, but I did that yesterday. - Bob's downtown diner, I went through a fat cafe. - Oh yeah, yeah. - But I did it yesterday so I won't be doing it today. - Yeah, you pre-gamed yesterday. - Little bit. - Yeah. - Well pre-pre-pre-pre because I went to the brunch fest. But yeah, pre-gamed the brunch fest. - Yeah, pre-gamed the brunch fest. - You're like, I'm going to the brunch fest so just give me one bloody merry and some waffles. - How'd you have it? - 'Cause it's morning time. - They don't have waffles. - Yeah. - But yes, Bob's downtown down in the corner. - That happy saltoni yesterday, you even gave me a ride. - Yeah. - You even gave me a ride over there. So now that I needed it. - In the Bob's mobile? - Yeah, in the six-seater. - Yeah. - And by the way. - The sexy six-seater. - Yes. And it made it look even sexier for us. - Yeah. - Well, okay. - But if you want to have food delivered, they can do that. They deliver food downtown now. - Yeah. - In that sexy bottle. - Sexy six-seater. (laughing) - So anyway. - Yeah, and also we want to thank Bob's, by the way. But how did you get into the brunch fest? - I had a friend who has some pool, and she has some tickets. - Yeah. - And what pool would that be? - She has some extra passes for her participation in the brunch fest. - So she was representing her company? - She was representing her company. - What company is that? - Michael? - It was Holl's sausage and wholesale meats. - Perfect for brunch fest, wouldn't you say? - Yes, yes. And I saw, I don't know how many people, but they gave us a little chip like bingo chips. She marked your card with them, and that's how we voted. And she got my vote. - Yeah. - 'Cause I got her here. (laughing) But yeah. - Which, let that be a lesson, folks. Mike can be bought. - Oh. - And at a low price. - Yeah. - Well, maybe not bought, but he can be leased or leased to up. - Mm-hmm. - Yeah. - But yeah, I think Holl's sausage and wholesale meats, find them in your stores that are bought on county now. And if you don't see them, ask for them by name, - Axe. - And rouses will actually, if you tell rouses, you would like to have it in their store, they will actually order it for you. That's why I like about rouses. They'll actually go through the, they know how to get a hold of people. - Yeah. - They know who, they know who to holler at. That's it, who to holler at. And we wanna thank much Cassie's over there on Florida Street, saw Roy early this week and saw him on TV too, doing nothing. Oh, I saw you. - Yeah, that's what I hear. - You made a guest appearance on that TV bit they did. - Whopper flopping. - There you go. So he was flippin', flippin'. So it was, I love it. It was a great, it was a great series they did on much Cassie's. So, but get out there and support those three folks, folks. - Folks, folks, folks. - Yes, then. So. - Too bad, po' folks sitting around and they could be a sponsor too. - I worked, folks. - You know what my deal was for po' folks? We went there once or twice and never went back. It didn't matter what you ordered, every single thing tasted the same. I got fried shrimp. My mother got fried chicken livers and with your eyes closed, you could not tell the difference. And we assumed they were just sitting back there with dough, with food shaped stamps and just cutting it out like that. It was, I mean, people used to rave and we're just like, this is not bad, but it's not good either. Just because it's all you can eat, does not make it something to go. - When I was in high school, I worked there in the kitchen and I was always on the flat grill 'cause that's where we cooked the eggs at. We didn't have a skillet like an a-hop. - Right. - And we used a flat grill and I had to flip. See, the guy came in to a-hop when I was in high school and he said, "Man, you've got pretty eggs." So you do a great job of your eggs. More job? (laughing) He's not with the work of folks. And poached. And anyway, I didn't enjoy it, so I went back to a hop. - Okay. - I was at the one at the loop, which has been 100 different things since then. And Sammy Davis Jr. was an owner at that, one of the owners of that. So, anywho. - Well, I got a little trivia question for you, sir. - Yeah. - We're at the time of year now where people are having campfires, bonfires, and sitting outside in the evening, a little bit Christmas in the air. What kind of wine do you recommend for a fireside chat? - Oh, that's a... If I was gonna do it, like the first little drop of leaf on the ground. - Mm-hmm. - That's six weeks. - I'd pull up sparkling. I'd get some sparkling or peanut oil. - Ah, 'cause it's kind of... Some of them do have a little smoky tendency to them with taste and none on the nose, a little smoke. I've actually smelled some wines I've had when you put your nose down in the glass and smell, it smells like fried bacon. Believe it or not, believe it or not. See, those are all things, characteristics that bring out life's experiences and things you've tasted before, you smell before, like dirt growing up. When you're a kid, you get your face roped in the dirt a lot. - Yeah. - And so when you understand what earthy is, when you taste that in a glass of wine, but I would do sparkling and I would do... What's your shot there? 64 best recipes for a cozy family meal. - There you go. - I live alone. (laughing) So... - What's the number one there? - Chili mac or cheese. - But you're a family of two, at least. (laughing) - We got three, I got two dogs. - Oh yeah. But yeah, a light, I would do it with a light peanut or... Light from the Russian river valley. And our sparkling. And it's sparkling to be California, or it could be from France, whether it be Champagne or not, you know. - Right. - Just sparkling. Oh, New Mexico makes wonderful sparkling. - Yeah, it was that... - Starts with a G, doesn't it? - Mm-hmm. - Greuday? - Greuday. - Greuday. - Mm-hmm. - That is a spectacular. - It is. They do a great job. And they own a winery in France, too. - Mm-hmm. Well, they transported vines over from their original vineyard in the Champagne region. - Look at there. - Oh. - Apple cider margarita. That would be good fireside, too. What about cocktails? What would you think? Cinnamon, I gotta think cinnamon is gonna be a strong component in it, but not pumpkin spice. - And it would be a bourbon or whiskey. - Yeah, like that apple cider would probably have a little cinnamon in it. Or just, what is it that get a good apple cider that you like and drop a shot of fireball in it? - Right. (laughs) - It's actually quite delicious. Because it's cinnamon. Then you're putting it with the apple, and basically, it tastes like an apple pie. - The first time I ever had fireball. - The liquid slash bicycle shop, they were at the chili cook-off. And I had these big tea urn set up. (laughs) And they said-- - Was it warm, huh? - Was it warm? But the weather was wet and cold outside. - No, I mean, what's the-- - But the tea, no, it was regular tea, but it had fireball in it. - Oh. - It was sweet tea. There you go. - Ooh. - Yeah, look at that. Darkling apple cider sangria. And you also had a block up pop you there. No, thank you. You can turn that pumpkin pie martini back around. (laughs) I am over the calling something that's a cocktail of martini thing. - Yeah. - Martinis are clear. They're either made with gin or vodka. And that's it. - Unless they're dirty. - Unless they're dirty. - Right, but that's still an element of it. - Right, right. - Campfire mules. - You gotta blow that one out before you drink it. You'll burn your nose hairs. - Yeah. - I love a Moscow mule. - Yeah. - Which is what that was based on. Which has nothing to do with Russia. So you political people that boycott stuff, you're too stupid to be boycotting anything. If you're boycotting a Moscow mule because you don't like Russia. It has nothing to do with Russia. - Oh, well. - Yeah, and black russian rock too. - Yeah. - But a black russian is just a white russian without the milk. (laughing) But no, the fireball in the sweet tea was just blew me away. I said, "Wow, this is actually pretty dang good." But it's also kind of wet and cold outside too. - An interesting thing about the history of sweet tea in America was invented in South Carolina. And it was originally a cocktail. It was not iced tea as we know it. It was iced tea with some kind of liquor in it. That is how iced tea originally began in America, like I say, in the Carolinas. And then eventually evolved into a soft drink that we know and love now is Alabama table one. - Yeah. - House one on the south. - There you go. (laughing) - House one on the south. - If little Debbie were a drink. - There you go. (laughing) - So you gonna have a bonfire soon? - Maybe, not a bonfire, but why don't you light a match? Why is that the neighborhood on fire? (laughing) - No, no, no, pumpkin spice, white Russian. Yeah. I'd like to kick the person that came up with that. In the shin. - Just take the pumpkin spice up and white Russian be okay. - Yeah, 'cause white Russian is great. - I had a version of a-- - Now that looks interesting. Folks, if you don't know what we're looking at, Steve's pulling up. - Yeah, he's on delish.com. - Yeah. - Yeah. - Hey, two five, one, three, four, three, oh, one of six is Callahan's Irish Social Club, text and call in line. And we're gonna come back, we're gonna talk about some more, print it. Okay. (upbeat music) - For more than a decade, they are the dynamic jewel of dining. (upbeat music) - Mike and Stu on FM Talk 1065. - Oh, okay, so what is your favorite type of cocktail? - Oh, whiskey on the rocks. - Okay, but like the mob hat and squid ink. - Okay. - That's really which has actual squid ink. I like most of squid ink cocktails. I'm glad there's been a resurgence in cocktails because it is a creative way to have a libation that isn't just, you know, a bunch of simple syrup, a bunch of fruit juice and a bunch of clear liquor. Which, I mean, a daiquiri's fine, a margarita's fine, but everything beyond that is just riffing on the daiquiri or margarita. - And you mentioned squid ink and then right across the street from there. - Habidasher. - Habidasher and then down to the other end, you got post. - Yeah, and I haven't been to post yet. - Great cocktail selection, very knowledgeable, young staff there, you know, and particularly Habidasher with their mixologist there. - Right. - And man, I tell you, when I get in the mood and I want to do that, those are the three places I would go to. If there are any others, I really don't know. - All right, a few years ago, you know, I went to Doze Place, the one in Biloxi, and I was looking at the cocktail menu. I was going to get a glass of really expensive scotch, but I looked at the cocktail menu, and I remember the words of Anthony Bourdain who was talking about seizing life and, you know, get the filet mignon. Yeah, you know, get the lobster, and he said, get the nogroni. And they had a nogroni on the menu, so I got the nogroni, which I think is a classic cocktail that's similar to a martini, but it had some bubbles and stuff in it. - It was terrific, yeah. And I'm glad he said get the nogroni, and I'm glad I got the nogroni. - Where'd you compare that to? - A nogroni, I don't know, it's two years now, my God. - Oh yeah, I'll look up and see exactly what a nogroni is, but. - I'm a, I've kind of turned into a tequila guy, and I can't stand the everyday stuff that people know and go crazy over the, that's been over-marketed. I want the good stuff, and I'd savor it slowly, don't chug it. - Just like you do whiskey. - Yeah, I can get some over ice, and then sip on it for an hour, you know. - Here's the nogroni, it's a very simple recipe. Sweet vermouth, the red one, gin and kampari, equal parts of each. - Okay. - So that is a nogroni, and it was absolutely delicious. - So 12 ounces of one. (laughing) - Yeah, well, if you're making a double. (laughing) - That sounds interesting, sounds interesting. - It was very good, went well with the steak, which is probably why they had it on a menu at a steak. - Right, yeah, right, right. I hopefully, one day, we'll get up to Greenville, evergreen Mississippi, Greenville Mississippi. - Yeah, it's green. - And go to the original toes? - Yeah. - Yeah, I'd like to make that trip too. - Folks, the Mississippi Delta is just fabulous, and now it's dorkly, and they got a boring look at it. They got the blues trail, and they got the tamale trail, and a lot of good barbecue. - I have a friend, her and her husband, significant other, they started up there around Memphis, and I think they took like two weeks doing the blues trail, until they got to Clarksville. And, but they worked their way on down, but the restaurants they went to, it's just, there's so many restaurants up there, 'cause I don't know if they got the doze, I didn't see anything post on it. Interesting history about doze, and we'll talk about it one day. But, well, we have talked about it too, but it's good. - What is that? - Doze is like a house. It was like a grocery store with a kitchen in the back. - Oh, okay. - And they started frying steaks in iron skillets on the stove top. - Okay. - And they have a number of them now, like the one in Biloxi, but it doesn't look like a kitchen in the back of a grocery store, it's a high-end steak restaurant. - I don't know if I was a drinker if it was. - No, doze eats. - Doze eat place. - Ah. - And it's James Beard Ward winner. - I gotcha. - Best steak in America a couple of times, and they're also known for their butterfly fry shrimp. - And these are in the Dilta. - Yeah. - And like I said, there's one in Biloxi at Margaritaville, which is my favorite resort because there's no casino. - Yep. - Are they gonna add one? - I don't think they're working on that. - Yeah, I think the whole point of that was to not have a casino, to be a family-friendly-- - Yeah, family-friendly. - They have the largest arcade I've ever seen in my life. Two floors, each one of them about the size of a football field. - Wow. - Just incredible. I didn't play anything, 'cause there were a lot of kids and I didn't wanna get in their way, and I was there to eat steak, drink alcohol, and go to this place. - Not some kids over here. - He's there, he's the uncle, the, you know, at the football game. Yeah! (laughing) - Taking a fight with the referee. Not gonna fuse, bearing a few kids and wallering in the ball, plastic balls. - Right, right. - A skeet. - Hey, Gage, I tossed the snake in there, y'all have fun. - I can know like if there's a movie, "Dodgeball," whatever that was. (laughing) - If you dodge a monkey, Rich, you can dodge a ball. (laughing) - I loved it. I wonder if they got adult dodge ball, so-- - Oh, absolutely. - That'd be fun. - Probably since that movie, it'd be fun. - That'd be fun. - I heard, I was watching a psalm show, a biography show about these people trying to get their summery age and their master's summery age. And they were describing noses and aromas and taste and sense of things of wine. And they were sitting around a table just talking and they said, "Have you ever like smelt your old ants "closet or--" - Pop balls. - They're right, my balls. - And-- - Cedar chips. - And somebody said water hose is like cutting a water hose with a blade and that scent. I'm thinking, "Who sets around?" But then one of them said it's like that smell when that dodgeball hits you in the face. You can smell that. - That rubber rubber. And a lot of Italian wine has a tari asphalt scent and taste. And then the most popper one, it took me a year and a half to find this one out. Penotage from South Africa. We're saying, "What is that taste? "What is that flavor?" A doctor can nail it, or a nurse can nail it. It's Band-Aid. - Oh wow. - It smells just like the old Johnson-Johnson Mand-Aid when you're a kid and you're pulling off your teeth, trying to take it off your skin. - It's easy, yeah. - And it's that adhesive, rubbery adhesive smell and taste. And I try not, when I was doing courses or classes on wine, I try not to, I'd save that one for last. - Right. - And then when we got to it, I said, "All right, "who knows what this flavor is?" And then when I said Band-Aid, they go, "Oh my God, that's it." And then someone continued to drink it some day. - Can you see the same area of the, just a thought. (laughing) - I mean, we don't think about like gum trees, things like that. You know, those things, they have a, a regionality. - And this is gonna be silly, but I've been bucked off a horse. - That's right. - And when I was coming down, I, I face planted into the saddle. - Oh. - And the saddle, you could tell been ridden, you know, people have been riding this little dusty and it was, you know, all kind of odors on it. And when my face hit it, I could still, when I taste certain wines, I can smell that and taste that experience sometimes. It's about life's experience. - Wow, look at that. It's 11, 14, I'm just kidding. (laughing) - So let's take a moment here, get a little serious. - Mm-hmm. - And we just recently had Hurricane Helene move through the panhandle of Florida up through Georgia. Georgia's doing a lot of devastation in East Tennessee. The Pitching Forge area. - That's true. - Yeah. - And a lot of people don't know, the Smoky Mountains are a rainforest. - Mm-hmm. - And a lot of people don't think of that because they think of rainforests, they think tropical, well, that's a tropical rainforest. - Yeah. - The Appalachians are a mountainous rainforest. So this much rain coming in there, it's really, I've seen some video of towns that have just been completely washed away. - Mm-hmm. - Mm-hmm. - And one of the best bacons in the world comes from that area of Benton Farms. - Mm-hmm. - And I'm certainly hoping that the Benton's bacon is okay. - Yeah. - That was the stuff we used to get at Little House Midtown that FedEx would deliver. - Mm-hmm. - We couldn't get it from a distributor. And as soon as the box came into the building, the entire restaurant smelled like a barbecue place, just the most unbelievable bacon. That's what Donald Link uses at Colchon. - Oh, really? - In New Orleans is bacon's bacon. - Okay. - Wow. - And it is just fabulous. So I'm hoping everyone in that area is okay and can recover and everything. I know there was some death involved with this one, and that's always sad. - Yeah. - So those that were left behind can rebuild quickly and get back and forth. - On my way here, I saw those big trucks that's got the big trailer in the back, and then they're pulling another one. They're deep, and they're wide, they're big. There's two of them headed that way. - Yeah. So the reason I'm bringing it up is if you want to donate to help out with the recovery effort, it may make some people upset, but do not put that money with the Red Cross. Their help is usually not that great compared to how much money they bring in. Look for smaller groups, and what I would like to recommend is Operation Barbecue Relief. - Yeah. - They go all over the country to disasters like this. They are world-class championship barbecuers who donate their product and their time to feed people incredible barbecue at one of the worst times of their life. And I'll try to get a link up later on our Facebook page, but just type in Operation Barbecue Relief. They're not hard to find. - And another thing too, do some research on who you donate your money to. - If you've got a local church that's putting together a thing, that's a great way to do that. - From the food banks. - I was in Florida at Crestview, and local churches in Crestview were taking donations and trucking them to Mississippi to help out with the recovery there. - And I tell you what people don't think about is socks. - Mm-hmm. - Just socks. - Warm socks. - Dry clean socks. - Dry clean socks. - But not blankets. - No. - Which my father had told me after Katrina, or not Katrina Camille, that that was what the Red Cross brought. - Yeah. - To August in Biloxi, Mississippi was blankets. - So people... - So now there were 5,000 wool blankets sitting around soaking up water and mud and stuff. - By the way, that is operationalbqrelief.org. - There you go. It's a .org operation barbecue relief. They were at World Food Championships just educating people to what they do and we interview them there. So that would be my suggestion. - 2-5-1-3-4-3-0-1-0-6 is a CalHans Irish social club, call and text in line. - We'll come back. - We'll go to words. - We're going to carry on some more of this conversation. - Yeah. ♪♪ - To get on the line, call 3-4-3-0-1-0-6. Now back to Mike and Stu. - Hey. - Hey. - We want to thank a few people. We want to thank Bob's downtown. I don't want to be corner that happy with just North Jackson and St. Francis. - They will toach you some grub. - They'll bring it to you. - Yeah. - And I asked Tonya, "How about if you come pick me up one more and take me there for breakfast and take me back?" He said, "Sure." So anyway, privilege is to live in downtown. And we want to thank Hall of Sausage and Hosel Meek. Ask for it by name if your store doesn't have it. Ask for it. They'll get it for you. - Or change stores. - Or change. - There's that. - Yep. - And then we want to thank Butch Cassidy's over there on Florida Street and Harder Flow Shell. Mayor Roy Seer. - Yep. - The Mayor Flow Shell. - Anyway, going back to what we were saying. - Yeah. - Which thing? - Making donations. - Oh, yeah. - Making a donation. Do your research and make sure. See, I'm having even these people out on the corner. I got a feeling we're going to be popping up with a little yellow and orange vest on standing on the corners. Making up stuff. - I don't ever donate to any of those. The reason for that is no one should be standing at a street corner taking donations for anything. It's not safe and it's illegal in most of the city of Mobile. - Well, you can get a permit. - You can get a permit. - Smaller towns, yeah. - You get a permit, but used to, I would support the donuts. People selling donuts. I would do that. - And high school. - It was less about the charity and more about the donuts. - And the high school kids. - Do a car wash. - Yeah, do that. - Yeah. - Everybody does that. - I do what we used to do at Mary G. Had a man, all we knew was Mr. Hutch. Hutch Hutchinson. And he would volunteer his time. It was a large F&AM, you know, something. - Yeah. - Right around the corner from Mary Montgomery. And they had a huge pit in the back. And he would barbecue chicken. Half chickens, whole chickens. And I went up one night and stayed out the whole night. And about every hour, they're on these big, they look like a wire mesh table. - Yeah. - And they're about the size of a folding table. They'd be covered with chicken over the coals. And then you had one extra of those wire mesh things. And you would put it on the top of one, roll it over. Then the one you just got on top, you'd flip it to the next one. And go all the way down this pit. And Mr. Hutch would do that for the band. He'd do it for the football team, ROTC, any organization that needed to raise money. Mr. Hutch would volunteer his time. And I think his kids graduated like from the very first class at Mary Montgomery. And here it was 30 years, 20 years later, he's still volunteering. His kids are off the other parts of the world doing great things. And Mary Montgomery actually has a award that they give out that's called the Hutch Award that is for people who are civic minded and give back to their community. And I tell you right now, that's some of the best barbecue chicken. - I always loved that kind of chicken. I always loved, when we would do it, more Scott Troops. 28 over St. Luke's would get there. Sometimes some of those barbecues start at night and say they're all night. You know, fan in the flames to keep going. - Yeah, that's what I was one of the people that worked overnight. My shift was done at 6 a.m. - Those were fun. - Yeah, I don't know if I do it now. About four or five o'clock, everybody went and got their cars and went to sleep. And I was bound to determine I was making it. - Well, they kept us hydrated. - Well, we were high school kids. - Well, I wasn't at all. - Yeah, we were hydrated with water. But yeah, I remember Mr. Hutch's barbecue. And then you'd pick it up at Mary Montgomery's cafeteria and there'd be baked beans, a potato salad that some ladies associated would put together for. - See, I love barbecue like that. And then they mopped the barbecue sauce on it. And then they adhere it to the chicken by keeping it over the heat. But I wouldn't go to a barbecue place and order that. - Right. - But I would do that. And I love it. I love the flavor and I love it. Caramelizing onto the chicken. I love that. But I wouldn't dare go to a barbecue place and order it that way. - Yeah. Have you ever had any famous Dave's barbecue? - I don't think so. - Owned out in the Midwest, one of the largest barbecue chains in the country. I got to try some in Lincoln, Nebraska. And the famous Dave's, they put just the thinnest glaze of barbecue on their ribs. - Really? - Mm-hmm. - Of sauce. Put it back on the smoker so it's not slathered, but it's crispy when you buy it into it. - Mm-hmm. - Perfectly done. - Yeah. - All right, you say that. And Roy was talking on the other day about the mistake wings. - Right. - And that's kind of the same thing. - Yeah, you're getting caramelization from the natural sugars that are in the butter and the hot sauce. And when you put them back in the fryer, it burns off the excess water, essentially, and you're left with the sugars that caramelize the outside. - I had some the other day. I don't see it but you have to order the mistake wings. And it is on the menu now, folks. But for the longest time, you had to know it, know about it if you knew you knew. - Yeah, but then some Jack wagging on the radio kept blasting about it every week going, "Oh, no." - "Yo, Roy, I told you." Roy hates it when I talk about it. - Well, it's on the menu now, so you can order away. And they are a dollar. I think a dollar extra. - Ah. - Something like that. - Sure. I don't handle the money. - It's an extra effort. You know, you got to-- - Well, it's extra stuff. - You got to dip them and then you got to fry them again. It burns that oil up faster, too, so you've got to replace the oil more. - Yeah. - And the first time I ever had it was that Orleans, who comes again with more cocktails, was-- - Butterbeer. - The Orleans Cafe that was on Schillinger's. And I was like, "Ooh, this is really good." - Oh, I remember that point. - Yeah. And there was an Orleans, one was Orleans Cafe and the other one was Orleans Something or else, but the one on university was the original. One on Schillinger's was copying them, and they were doing terrible food. People thought it was the same place, so the guy that owned Orleans Cafe on airport bought the other one just so they wouldn't hurt his business at the original. He had to buy them out and fix the food, and I went to it after he had fixed the food. But the other people had totally ripped off his entire menu, his logo, the colors, everything, so people thought it was the same restaurant. So he made it the same restaurant. - There you go. - And I bet the buyout was something like, "Well, I could give you money for it now, or I could take you to court." - Under the tooth. - Yeah. So I think they took the money and ran. - I would. - First of all, I went and opened a place like that, truck and peanut butter cups. I would try one, just peanut butter and that's like once. - You thought you had a headache this morning? - Shoot. - I didn't have any. I was just tired. - I was just tired. - Sleep deprived. - Yeah. - Slurp. - Slurp deprived. - Slurp deprived. - Slurp deprived. - Slurp deprived. - Yeah. - I was good last time. - Yeah, I kicked out a new short on Delta Safari, premiered this morning, and it's talking about the anniversary of the sunset limited because that was just last week, 31 years since that accident happened. So I did a little thing and put it on Delta Safari this morning. It's a short, so it's one minute long. But my best friend worked for Chickasaw Police. And when you work at Chickasaw, your actual job title is a safety officer. You're a police officer, and with that comes mandatory membership as a volunteer fireman. So you're trained for both. So a public safety officer, that's what they call it. So he was out there in the middle of the night with the recovery. And to this day, it's the only part of his tenure as a police officer he doesn't like to talk about. - Yeah. I can imagine it was very mad. Our main task is to make sure that our maintenance will never ride a train. Folks, get out there, SportLocca be local, buy local, and tip your service well and service, earn your tip. - Slurp local, too. - Slurp local, yeah. You got a little service out of there. And if nothing else, provolone. [MUSIC] (gentle music)