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From The Dawghouse

From The Dawghouse

I don't claim to be any serious chef, beyond making a mean chili. My chief culinary skill is showering comestibles with the fine products of McIlhenny Co. But there's one ingredient which transforms three-day-done turkey into a feast fit for gods of Olympus. It's that sweet savor of Egg Bowl success.

Yep, I just finished off the burned-bird brought back from a Thanksgiving day-trip back to Jones County, as I'm blessed family who truly can cook. Honestly though it could have the usual Sunday microwave-fodder and would have tasted as fine. All the more so this time, this season, this Bulldog team, this all-important transition year for Mississippi State football. Now let's be clear on one fact...

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