Wakey Whiskey: Prichard's Lincoln County Lightning

by Eric Ducote

Good morning on this #wakeywhiskey gameday! Now, we all know LSU put on a defensive clinic last week, so the easy choice here would be to go back to the well and stick with the same whiskey, right? You're right, that would be easy. However, LSU was supposed to beat BYU and I'm not a superstitious person. So, since LSU is playing Chattanooga, I checked the liquor cabinet for Tennessee whiskeys. I didn't have any Jack Daniel's... but I did have some Prichard's, both the Double Chocolate Bourbon and the Lincoln County Lightning. I've been enjoying some white "moonshine" styled whiskeys lately, so I opted for the Lincoln County Lightning.

Prichard's opened in 1997, which is much younger than the established distilleries in Kentucky, Tennessee, and elsewhere, but still relatively old in the current era of craft spirits. They currently produce multiple types of rum, whiskey, and liqueur in two locations within the state.

Two of my last three #wakeywhiskey posts have featured white whiskey, and in both cases I really enjoyed the spirits. This Prichard's Lincoln County Lightning was one of my first introductions to white whiskey many years ago and I didn't really care for it at the time, but I wanted to break it back out and see if my tastes have changed... and they certainly have.



I used to find this spirit overly corn-sweet and a little harsh on the palate with an alcohol-induced burning sensation. I guess I've gotten more and more used to that feeling as the corn sweetness is still there but overall this whiskey goes down smoothly. The burn is replaced with a honeysuckle and corn sweetness that drinks like mineral water. It's pretty amazing really how my tastes on this one have changed, so I'm damn glad that I went back to the well and gave it another try.

An excellent start to my gameday morning, now #GEAUXTIGERS!

Wakey Whiskey: Yellow Rose Outlaw Bourbon

by Eric Ducote

Well, it has been a crazy week, but one thing I think almost everyone down here can agree on is that it's good to see some LSU football! My #wakeywhiskey tradition began as a gameday tradition, back in the Third Row Tailgaters days of glory. We would aim to get out to our tailgate spot by 7 AM, if not the night before. What better way to start the morning off than with a celebratory bourbon and coke? Tastes may have changed, but traditions haven't. As football season rolls around, so does the wakey whiskey!

As I'm sure you all know, Hurricane Harvey has made a mess of this last week, devastating the gulf coast from Corpus Christi up into South West Louisiana. The Bite and Booze and Gov't Taco team was hard at work Thursday night serving tacos and donating a portion of their proceeds to hurricane relief. In honor of the resilient nature of the gulf coast and of all the amazing people that have been doing their part to help, it was an easy choice to find a Texas bourbon for this morning's selection. I had a few to choose from, but ultimately I had to pull out the Outlaw Bourbon from Yellow Rose Distilling.

Yellow Rose was founded in 2010 and started hitting the market in 2012, making them Houston's first legal whiskey distillery. This bourbon is created in small batches from a 100% corn grain bill, then aged in small fresh charred oak barrels. The benefit of using the smaller barrels is that there is much more surface area per volume of whiskey, which serves to accelerate the aging process as the initially white (or clear) whiskey soaks in and out of the charred oak. The drawback is that more is typically lost to the "angel's share" than in a larger 55 gallon barrel.

The accelerated aging process is evident, as the Outlaw Bourbon pours a deep reddish, almost copper color. The nose is strong with hints of vanilla and charred caramel. The taste is a superb follow through on the aroma, powerful with sweet corn notes, hints of vanilla, a touch of mineral water on the mouthfeel, and a slight burn from the alcohol without being a tough sip. This one clocks in at 46% alcohol or 92 proof, so it's a step above your standard 40%, but nowhere near as potent as some barrel proof bourbons on the market. The finish is smooth and that vanilla from the aroma comes back strong.

All in all, a pretty damn good bourbon, absolutely worth looking for. 

On that note, stay strong Houston, and GEAUX TIGERS!

7 of the LSU Area's Best Daiquiris and Frozen Drink Spots

by Marit Schroeder, intern

Frozen drinks are a way of life and I like to consider myself a bit of a connoisseur (college edition) as I’ve tried and tested my fair share of daiquiris, margaritas, and even adult slushies. Too much of my weekly grocery budget goes towards frozen drinks on a sunny day and I have no plans of stopping.

So to help you get ready for Saturday tailgates, I’ve gathered up a few of the best frozen drinks in the LSU area to make your game day just a little bit cooler. Get excited because football season has started and is quickly rolling along!

Zippy’s Burritos, Tacos and More: 3155 Perkins Rd.

Probably the busiest hangout spot for game day, Zippy’s cranks out a colorful selection of daiquiris and margaritas all day. I’m putting in a personal recommendation for my favorite cold drink in town- the Knockout. It’s an orange flavored daiquiri. A large can carry you through the whole day.
Bonus: Zippy’s sometimes even offers up dine-in specials on their drinks for game days!

Lakeside Daiquiri and Grill: 7490 Burbank Dr.

Best known for crawfish boils in the spring, Lakeside offers some killer daiquiris and Jose Cuervo margaritas year round. The best part for return customers is their punch cards- buy 9 daiquiris and get the 10th free! There are only 7 home games this semester, but I guess that just means you’ll have to drink some daiquiris during bye weeks, too.

New Orleans Original Daiquiris: 133 Lee Dr.

With 12 daiquiri or margarita options, these drinks are premade and ready to be cranked out quickly for your convenience on game day. One downside to this shop is that people seem to always be sitting at the bar and doing their best to keep you from putting your order in, so be assertive.

French Quarter Daiquiris: 5201 Nicholson Dr.

Like New Orleans Original Daiquiris, some of the widest varieties of frozen drinks can be found here because Daiquiris is all they do. Their Bourbon Street TKO is a bestseller, but the Cajun Lemonade is the most refreshing for a long day in the sun.

Caliente Mexican Craving: 1072 W Lee Dr.

Caliente’s margaritas are well-loved amongst LSU students for being the best bang for your buck. They let you pick classic, top shelf, or ultimate for your alcohol so you can pick the perfect drink size and percentage for your margarita!

Mikes in Tigerland: 1121 Bob Pettit Blvd.

Although it’s not open during the day for you to bring along to a tailgate, this Tigerland bar deserves a spot on this list for their specialty daiquiri, the Mikes 190. The warning is in the name, but (again just in case) this drink is a knockout with pure alcohol.

Barcadia: 3347 Highland Rd.

New to the frozen drinks game, Barcadia just launched a Daiquiri Bar with eight different flavors. Drinks come in sizes of  20 oz., 32 oz., and gallon so there’s a pick for all parties. Every weekend offers game day specials including deals like the 20 oz. daiquiris for only $5! I personally can’t wait to try the Jungle Juice daiquiri. Yum!

Jay D's Bites: Jalapeño Duck Poppers with Barbecue Cream Cheese

by Aimee Tortorich

Looking for a cool way to use Jay D’s Louisiana Barbecue Sauce? Try these jalapeño duck poppers with barbecue cream cheese! The sweetness of the cream cheese with the smokiness of the bacon and heat from the jalapeño is a perfect bite. They're a great appetizer at tailgates and holiday parties.

Jalapeño Duck Poppers with Jay D's Barbecue Glaze:

Yields 10-12 duck poppers

1 duck breast, sliced into ¼” slices (should result in 10-12 slices)

10 fresh jalapeño pepper slices, seeded

3 slices of bacon, sliced into thirds

¼ cup of cream cheese

½ cup of Jay D’s Louisiana Barbecue Sauce, divided

Toothpicks

Preheat oven to 350 degrees F. 

Lay bacon on sheet pan for 7-8 minutes.  Set aside and cool.

Combine cream cheese with 3 Tbs. of Jay D’s Louisiana Barbecue Sauce and set aside.

To assemble duck poppers, layer one slice of duck on top each piece of bacon.   Spoon a teaspoon of the barbecue cream cheese mixture on each piece of duck and top with a sliced jalapeño.  Roll up and secure with a toothpick. 

Place poppers on a sheet pan and parcook in the oven for 7 minutes.  Heat grill pan on medium high heat and grill for 3-5 minutes, while basting with Jay D’s Louisiana Barbecue Sauce and enjoy!

Tailgate on 12th: Jay Ducote's Tailgate-Inspired James Beard Menu is Heading to the Big Apple

by Blair Loup

It's happening! Team Bite and Booze has officially hit the pavement in the wee morning hours and are on our way to the Big Apple to serve up a tailgating-inspired menu at the James Beard House.

It's taken several months of planning and practicing, but after our preview dinner hosted by the Louisiana Culinary Institute last Friday, I am confident that those who bought tickets to our New York dinner are in for an amazing feast.

Friday night's preview dinner went incredibly smooth. That can be credited, in part, to our amazing team:  Chef Aimee Tortorich, Chef Eusebio Gongora, Chef Shelly Flash, Chuck P and our ever eager intern Drew Broussard, but we could not have pulled it off without the help from the Louisiana Culinary Institute's students, chef instructors and administrative staff who volunteered their time.

I'm happy to say that we had over 100 guests in attendance! We cannot thank those supporters enough. Time and time again, no matter what new venture Jay steers us toward, you're always there to cheer us on and each member of our team appreciates it.

Passed Hors d'Oeuvres:

Red Bean & Rice Balls topped with Jay D's Barbecue Aiolï and Pickled Red Onions

Bacon-Wrapped Duck Breast stuffed with Creole Cream Cheese and Jalapeño

Jay D's Molasses Mustard Deviled Egg topped with Pickled Shrimp, Pickled Mustard Seeds and Serrano

Sweet Potato Chips tossed in Jay D's Spicy & Sweet BBQ Rub topped with Iverstine Family Farms Pork Belly and Blackberry Bourbon Jam

Seated:

Quail and Andouille Gumbo over Louisiana Rice

Crawfish Etoufée smothered Fried Catfish with Stone-Ground Grits and Mustard Greens

Blackened Red Snapper with Cajun Tasso Corn Macquechoux and Jalapeño Relish

Venison Tenderloin with Chimichurri and Okra 3 Ways (stewed, pickled and fried)

Jay's Granny's famous Cinnamon Pecan Rolls

Thanks so much to all of our sponsors for this James Beard Foundation journey:




Additionally, we'd like to thank Indie Plate, Slap Ya Mama, Swamp Pop, Tony's Seafood, the Louisiana Culinary Institute, Caféciteaux, Jay D's and Red Stick Spice Company. We have intentionally incorporated products from these local companies and constantly rely on their help and the support from those who have sponsored our journey, ingredients and beverages for Jay's Tailgate on 12th James Beard Dinner.

Louisiana Culinary Trails: Capital Cravings

Rolling cameras on Iverstine Family Farms with Galen Iverstine,
Jay Ducote, Fred Mince, and Dan Jones

The Louisiana Culinary Trails crew had more of a home-field advantage for the filming of the fourth video in the series. We took a trip to Kentwood to talk to local, first generation farmer, Galen Iverstine, about the bustling Red Stick Farmer's Market. Chef Jeremy Langlois shed some light on his farm-to-table practices at Houma's House Plantation and local food enthusiast Julie Laperouse and myself give a little commentary on the current Baton Rouge food and beverage scene. The Capital Cravings video would not have been complete without a trip to Tony's Seafood and to talk to Bill Pizzolato about their incredible Gulf seafood selection and those amazing boudin balls!

Fred Mince climbing counter tops while Jordan Lewis and Dan Jones grab some shots of Chef Jeremy Langlois in the kitchen

Double Down on College GameDay: A Tailgating Post presented by The Home Depot

Whole Hog inside of a roasting box, rotisserie chicken, and more delicious eats.

This past Saturday began as a crisp, fall morning in Baton Rouge. Slightly dark at 6:30am, my Chief Confusion Coordinator, Blair Loup, and I loaded up the truck with all of our finds from The Home Depot the day before and various cooking apparatuses, we made our way to LSU's stately oaks. The streets of Baton Rouge were empty until arriving on campus. Tiger fans arrived early, gearing up for a beautiful day of tailgating.

Mike getting the crowd fired up bright and early
on the Home Depot College GameDay set.

Instead of the usual petri dish teeming with clusters of tailgates, the LSU Parade Ground seemed to concentrate its congregation to the bright orange ESPN College GameDay set sponsored by Home Depot. Blair hopped out to enjoy a whirlwind of a day consisting of Mike the Tiger encounters, special VIP treatment from The Home Depot team, and hanging out backstage with the likes of Lee Corso.

A beautiful day for The Home Depot and College GameDay to come to LSU!

While she spent a day in Blair Instagram heaven, I set up camp at Ford Family Tailgating. With a Rougaroux Full Moon Rum Punch in hand, I got my Iverstine Family Farms hog roasting in the La Caja China. At the same time Blair toured the College GameDay production truck, I pulled a new pair of tongs from my Home Depot bucket to turn over some links of smoked sausage. Plenty of Ole Miss fans stopped by to take a look at a tailgating setup different than those in The Grove. Stunned by the whole hog roasting at the same time a chicken was turning over a fire and ribs were grilling on the coals, they had a couple of bites and moved on to the next tailgate party. After an eventful morning at College GameDay, Blair made her way over to our tailgate in time to stir the chili, baste some chicken wings, and yell at Ole Miss fans passing by before heading into what turned out to be a phenomenal night of football in Tiger Stadium. LSU pulled off the upset, and Team Bite and Booze pulled off another great day of tailgating.

Slap Ya Mama Cajun Seasoning goes into a large cast iron pot of Jay D's Louisiana Barbecue Sauce Pulled Pork Chili

I acknowledge that The Home Depot is partnering with me to participate in this coverage of College GameDay. As a part of the Program, I am receiving compensation in the form of products and services, for the purpose of promoting The Home Depot. All expressed opinions and experiences are my own words. My post complies with the Word Of Mouth Marketing Association (WOMMA) Ethics Code and applicable Federal Trade Commission guidelines.

Bite and Booze does College GameDay: A post sponsored by The Home Depot

#LetsDoGameDay

I'm gearing up for another stellar LSU matchup tomorrow! Ole Miss and ESPN's College GameDay are coming to town and I'm pulling out all the stops for a beautiful day in Baton Rouge. In partnership with The Home Depot, I took to the orange aisles to stock up on tailgate supplies. Bag chairs, charcoal, batteries, water, you name it: they've got what you need for a pre-kickoff shindig. I snagged a few sets of tongs and plenty of other barbecuing essentials like a kid in a candy store.

Jay Ducote: a serious shopper.

In addition to throwing a happening tailgate party with all of my new gear, I'll be bringing you guys an exclusive behind-the-scenes look at College GameDay! Make sure you're following Bite and Booze on Twitter and Instagram (@biteandbooze) and like us on Facebook so you won't miss a thing. See you out there, Tigers!

Team Bite and Booze is ready to roll for College GameDay! Thanks, Home Depot!

I acknowledge that The Home Depot is partnering with me to participate in this coverage of College GameDay. As a part of the Program, I am receiving compensation in the form of products and services, for the purpose of promoting The Home Depot. All expressed opinions and experiences are my own words. My post complies with the Word Of Mouth Marketing Association (WOMMA) Ethics Code and applicable Federal Trade Commission guidelines.

Jay Makes Appearance on CBS's Tailgate Fan from The Grove

Jay Ducote and Nick Stevens film Tailgate Fan

While at The Grove on the campus of Ole Miss in Oxford, MS last weekend I felt like a bit of a celebrity tailgater. Not only was Bon Appetit there to cover the party and my cooking for their magazine, but I also had encounters with both Louisiana Travel and CBS's Tailgate Fan. Plus Taylor Mathis from the Southern Tailgating Cookbook (of which I am on the cover!) hung out for a while! Tailgate Fan, hosted by Nick Stevens, travels the country exploring tailgate parties and the debauchery that they entail, as well as the cuisine, of course. They caught me as I had ribs on the smoker and chicken stock cooking for the gumbo. It is always fun to show off the Monstrosity while at tailgate parties and barbecue cookoffs. It is incredible how much attention it brings to the tailgate party. In addition to ribs and chicken and andouille gumbo, I also made a big pot of braised mustard greens and some Creole potato salad. Needless to say the tailgate party, including all the Ole Miss fans that allowed us to set up next to them on the edge of the Grove, were well fed and very happy to have me around. The entire trip went extremely well despite the LSU loss. In all seriousness, the Rebel Nation proved to be extremely friendly and accomodating. I was told multiple time "Thanks for being here" and "I'm glad you made the trip," and that was by fans who weren't eating my food. Also, while The Grove is a completely different experience than LSU, the novelty of it is truly worthy of all its high praise. The amount of people that they pack into The Grove is incredible. It is like if all LSU tailgate parties had to be on the Parade Ground. It seems insane, and I'd dislike it if it were the case at LSU, but making the trip to Ole Miss should absolutely be on everyone's must-do tailgating list.

The Monstrosity began billowing smoke on the edge of The Grove before Ole Miss fans arrived.

I'd like to thank Logan Leger for making the trip with me to Ole Miss, for being my sous chef at the party, and for the ticket to the game! Big thanks to Charles Caldwell with Tin Roof and Carr at Ole Miss for helping us line up the spot. While no open flames are allowed in The Grove, we found a way to get around that by setting up our cooking station on the street, so technically right outside The Grove. Also thanks to Dustin and Kyle for being the first people to show up to the party after Logan and I. I was also very glad to see a lot of old LSU friends there like Fred Neal, Brandon Haynes, Chelsea Potts, Natalie Ieyoub, and more. Man, what a trip! Enjoy the video from Tailgate Fan:

BREADA's 2nd Annual Tailgating Throwdown

Local Musician John Gray Leads the Line to the Tailgating Throwdown

BREADA, or the Big River Economic & Agricultural Development Alliance, is the group that runs three farmers markets in Baton Rouge.  Their mission is to build a healthy and strong local food system; to increase sustainability of independent local farmers, fishers and food producers; and to foster stewardship of land and community through public markets.

This October, BREADA will put on its second annual Tailgating Throwdown.  With LSU playing out of town at Texas A&M, the Red Stick Farmers Market at the Main Street Market would like to invite all tailgaters to come throw their party downtown for a good cause.  You'll be able to cook dishes on site with ingredients purchased from the market and enter them into the contest.  If you've always thought that your tailgating krewe makes the best food, then now's your chance to show off your skills!  

Check out the Tailgating Throwdown website to enter your team and get all the official rules.  I'll once again be a judge this year.  I'm extremely excited about working with BREADA on such a fun project.

LSU vs Arkansas Tailgating

The following events happened the day after Thanksgiving, so I figured it only made sense to actually post the video on Christmas Day!  Good logic, right?  Enjoy a little video of LSU tailgating before the Arkansas game with me as we kiss goodbye to 2011 and bring on 2012 and the upcoming BCS National Championship Game.  Geaux Tigers!!

This little piggy went to the market

LSU vs Auburn Tailgating Eats

Once again this past weekend Courtney, Garrett and I went around campus trying to find the best eats at LSU.  Tiger fans were cooking up some amazing grub all over, so it proved to be rather easy to find some places to film!  When we found our boy Bucket over by the Energy, Coast and Environment building we knew we had struck tailgating gold... unfortunately, a lot of his quotes weren't acceptable for our LSUSports.net video production.  Clearly referencing our football team's off field troubles, Mr. Bucket kept referring to smoking his "synthetic beans" and "synthetic chicken."  While that didn't make the video, a lot of great food did.  Enjoy!!

BREADA Tailgating Throwdown

Saturday, November 5th is the day of the biggest football game of the year as LSU faces off against  Alabama in Tuscaloosa.  Here in Baton Rouge there will be some amazing pregame festivities for a great cause.  BREADA, the organization that runs the Red Stick Farmers Market, is hosting a Tailgating Throwdown outside the downtown market.  From 8 AM to noon the normal market will be going on as well as the arts market.  There will also be teams up and down the streets competing to create the best tailgating dishes using ingredients from local farmers.  All proceeds will go towards BREADA's mission which includes supporting the market and local food producers as well as education about local foodways.

There are several ways for you to get involved.  First, you have until this Monday (October 24) to submit your team to compete in the Throwdown.  If you think your tailgating food is hard to beat, come try out your cooking skills in downtown Baton Rouge!  Second, just show up at the market to shop with the local farmers and sample all the tailgating cuisine.  I'll be there to judge the cook off along with Lt. Governor Jay Dardenne and Poppy Tooker from NOLA.  There is also a people's choice award that everybody will get to vote on!

You can find more information on BREADA's webpage.

You can also get more information about being a sponsor or entering your team!

Hope to see you on November 5, 2011!  Meet me at the Market!

LSU Tailgating vs. Northwestern State

I'm really excited about another LSU Football season which also means another season of tailgating.  LSU truly is one of the meccas of college football game day experiences.  Anybody reading this who has never been to Baton Rouge for a game, please come on down.  It is an inspirational atmosphere filled with the passionate fumes of roasting charcoal, sweet bourbon, spicy gumbo and, of course, cold beer.  It is not unusual to see large outdoor fryers filled with chicken wings or frog legs.  And if you've never seen a cochon de lait in a Cajun Microwave, just come come to campus on a game day!  My trip around LSU's beautiful campus before the Northwestern State game with LSU Cheerleader Courtney Begnaud brought about some amazing culinary sights.  Check out the video by LSU's Garrett Walvoord and see the deliciousness that we found on campus!  Now I can't wait to get back out there for the LSU vs. Kentucky game!!

Smoked Cajun Carolina Pulled Pork - Southern BBQ Sauce Contest

Our second winning recipe in the Southern BBQ Sauce Bar-B-Que Locker Contest came from Lawrence VanZomeren with SOLA Tailgating.

Lawrence VanZomeren receives his Southern Bar-B-Que Locker from Jay Ducote

Here is Lawrence's recipe for Smoked Cajun Carolina Pulled Pork:


Smoked Cajun Carolina Pulled Pork
Prep:
The pork shoulder will start early Friday evening by being placed in brine.  The purpose for the brine is to seal the juices into the pork shoulder while it is on the smoker.  The recipe for the brine is
2 gallons distilled water
1.5 cups of molasses
1 cup of brown sugar
1.5 cups of salt (no iodine) or sea salt
1 cup of southern Bar-b-q seasoning salt
The brine and the pork shoulder will be kept refrigerated overnight for no less than 8 hours. I will use the process of smoking the shoulder to cook the meat. Once done brining I will dry the meat with paper towel and apply the Southern Cajun rub extremely heavy.

Cooking:
Once at the tailgate party I will fire up the smoker and get the wood chips smoking. The best way to cook the shoulder is to do it keep it smoky and cook it for a long time and at a low temperature.  I will use apple wood chips for the flavor.  Smoking the shoulder will last the first ¾ of the time and then it will just cook the last ¼ this all depends on my experiences and how I feel the shoulder is cooking up

After the meat is removed from the smoker it will sit and not be touched for 30min in a pan covered with tin foil.  After the resting period the pork will be pulled and the southern bar-b-q sauce will be added.  The flavors of the brown sugar in the brine and the brown sugar sauce will come together very nicely.  

The Cajun Carolina Pork Shoulder rests before getting pulled apart and mixed with sauce

Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

Mongolian Chicken Thighs - Southern BBQ Sauce Contest

The first winner of the Southern BBQ Sauce Bar-B-Que Locker contest is Alan Manda and his Southern Mongolian Chicken Thighs.  Alan took home the prize for the chicken category and grilled up his recipe prior to the LSU vs. Alabama football game.

Jay Ducote hands the Southern Bar-B-Que Locker over to Alan Manda

Alan submitted the following recipe for the contest:

12 Boneless Chicken Thighs
Southern Cajun Seasoning
Hoisin Sauce
2 Bundles of Green Onions
Southern Smokehouse Brown Sugar Grill-N-Que Sauce
Southern Cajun Basting Spray
4 cloves of Garlic (minced)

-Marinate Chicken Thighs overnight in 1 cup of Hoisin Sauce and 1 cup of Southern Smokehouse Brown Sugar Grill-N-Que Sauce, garlic, and 1/2 bundle of chopped green onions.  Add more in equal parts if needed to cover chicken.

- Remove chicken and lightly sprinkle with Southern Cajun Seasoning to desired spice level

- Grill chicken, while spraying with Southern Cajun Basting Spray as needed.

- Chop up the remaining green onions.  After chicken is done and put onto a serving dish, top with the green onions.  In a bowl on the side, have 2 cups Southern Grill-N-Que Sauce, 3/4 cup of hoisin sauce, 1 teaspoon of Southern Cajun Seasoning, available is anyone wants to add extra sauce.

-Makes a perfect tailgating food that people can grab for a quick bite, or put on a bun to enjoy.  Southern BBQ with an Asian twist.

Chicken on the grill gets a light dusting with Southern's Cajun Seasoning

Mongolian Chicken Thighs with the Southern Bar-B-Que Locker ingredients

Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

LSUCxC Inside the Communication Studios with Jay Ducote

If you missed the live show or the live ustream feed of my interview with LSU Communication Across the Curriculum (@lsucxc), you can watch/listen to the whole thing below!  This was recorded live in Studio 151, Coates Hall, Louisiana State University, Baton Rouge, La. on 11/17/2010.  There is a slight audio glitch at the very beginning but after that everything works fine.  Enjoy, and let me know what you think!

Here is a table of contents featuring the highlights for those who might not want to watch/listen to the whole thing!

2:15 Things get kicked off

3:00 When did I decide my passion and how I got started with Bite and Booze

6:00 How I decided to start a blog

8:35 How did I decide how I would promote Bite and Booze (Facebook, Twitter, and more)

9:15 Shout out to Foodbuzz

11:25 Town Favorites Magazine and other local publications and how that gives credibility, "just a blogger"

14:30 Communication and sense of community, community around food

16:00 Baton Rouge Social Media Association (@BRSocMe) shout out
21:45 Q: How many hours do I spend on the blog/blog activities during a typical week?

22:20 Shout out to the Tin Roof Brewing Company
23:00 Mention of video for Raising Cane's and talking about turning hobby into money
24:40 Q: Have you thought about moving or going anywhere else for your blog?  Do you get any travel opportunities from the blog?
27:35 Q: How do I write differently about something like tailgating where it is individual cooks vs writing about a restaurant or professional chefs? How do approach asking strangers for food, etc.?  Talking about filming the LSU Tailgating videos!
29:20 Q: Can you talk a little bit about your Twitter strategy?  Difference between Twitter and Facebook in communications and communities.  Giving BBQ some love, tailgating, etc.
34:55 Q: (I like this one, thanks Lindzee!) Do you feel it's creepy to just randomly reply or mention people on Twitter?
36:00 How do you monitor yourself online and see what is happening related to you and your blog?
40:20 Talking about the other Jay Ducotes in the world
41:05 Q: Are the great opportunities out there coming to me or am I having to actively seek them out?
42:15 My good advice for the day, mention of Ninja Snowballs Videos
44:05 Getting paid to do certain things but not others... a little journalistic integrity
44:50 Tony Chachere's/CSS Tailgating Cook-off
47:00 What should other people be trying to do right now to be successful?  Attitude about networking.  "What can I do for you" attitude?
48:20 "What's Cookin'?" - That's for you, Tommy.
48:50 Q: How can vote for you in the cook-off?
49:40 Q: Who are the other two finalists competing with you in the cook-off?

And that's it.  Thanks to everybody at LSU HHS, CxC, and more that invited me to speak and put "Inside the Communication Studio" on.  I really appreciate the opportunity, and I look forward to doing it again in the future!  Feel free to share this with all your friends who may have missed it!