No one cares about your Nnamdi Asomugha Raiders jersey or that you've spent the past three weeks creating your own rankings for the top 300 players in the NFL. Go ahead and guard your cheatsheet like nuclear launch codes. Everyone else will be focused on one thing and one thing only -- because a great fantasy football draft party isn’t about how big a fan you are or how much you know.

It's all about the food.

Why else will so many fantasy leagues gather over the next week to draft in-person? It’s not because a room of dudes smells good. Or because you have to be next to a guy to rip him for taking a tight end in the second round. That can easily be accomplished over the Internet. Fantasy football draft parties are about an unspeakable spread of fried, salty, fatty delights that would make your cardiologist dive head first into a pile of kale.

But some foods are better than others when it comes to this three-hour calorie bender. Luckily for you, we've tried them all and now present to you the pros and cons of draft food so that your big day won’t disappoint like Randy Moss did last year.

DIPS

This is an overlooked category at many draft parties. I know dips don’t scream man food, but we’re not talking about cucumber and dill. This is bacon and horseradish territory. Sour cream and onion. Seven-layer bean dip. Tortilla chips and salsa.

Pros: Dips help slow things down. The number one rookie mistake is to stuff yourself too early with a plateful of ribs and pizza. Being full before the draft even starts is like finishing your popcorn before the previews have ended at the movies.

Cons: Have you seen what mayo and sour cream-based dips look like after they’ve been sitting on a counter for three hours? It’s pudding skin taken to a nightmarish level.

SANDWICHES

This is another overlooked category, but one that deserves more room at the draft spread. Forget peanut butter and jelly on white bread. Build a Dagwood on an entire loaf of French bread stacked with a few pounds of bacon and turkey and they'll come running.

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Pros: Sandwiches are complete meals that fit in one hand and are easy to eat, so you can keep your death grip on your precious cheatsheet.

Cons: Even a mile-high sandwich lacks the awe-factor of most draft food. This should be a gluttonous spread and a sandwich is something you'd have on a picnic with your wife. (You know, the woman you live with?)

BARBECUE

This is everything from pulled pork to smoked links to the pinnacle of this slow and low method -- ribs. The debate about what kind of wood, meat and sauce should be used will never be settled, but we can all agree barbecue is some of the manliest food out there.

Pros: Delicious. I don’t need to nor won’t say anything more on the subject.

Cons: Q is messy stuff. A few drops of sauce onto your laptop can ruin the best day of the year.

BURGERS & DOGS

This just screams America, and unlike barbecue, just about any idiot can grill burgers and dogs.

Pros: These are crowd pleasers and they’re cheap. No need to keep an eagle eye on the pizza to make sure no one eats more than their half. No one is going to stop you from going Kobayashi on the dogs.

Cons: Somebody has to be tending the grill, and unless it’s in your living room, which sounds like a terrible idea, your grill master will miss his pick.

WINGS

Every Sunday millions of chicken extremities are sacrificed and sauced in the Buffalo style that is more synonymous with football than the Manning family. Wings have everything going for them -- they’re fatty, deep-fried, and good ones have enough spice to take off a few taste buds.

Pros: Everyone loves wings, and if they don’t, they shouldn’t be in your fantasy league (or circle of friends) anyway. With the number of sauces available today, there’s a flavor for everyone.

Cons: There are a lot of bad wings out there. Not to mention that even good wings have a short shelf life. After about 20 minutes that crispy perfection turns soggy and starts resembling your grandmother’s elbow skin.

PIZZA

This is the pinnacle of draft party food for one reason: it’s good no matter what temperature it is. Any slices that aren’t crushed while still steaming will be just as coveted at the end of the draft when people start getting hungry again.

Pros: There are probably no less than two dozen pizza places that will deliver to you. Bad pizza is still pretty good and better than anything you’ve got in your freezer. Unlike soggy wings and crusted-over dips, nothing will go to waste here.

Cons: Breadsticks. There’s nothing wrong with pizza, but don’t order its little brother. Breadsticks are expensive filler that seem like a great idea on the phone, but get ignored like a kicker in the locker room.

Choose wisely and happy drafting.

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By Ryley Hartt
TheDailyMeal.com

For as long as live music and sporting events have attracted spectators, there has existed an elite faction known as tailgaters. These are the standard-bearers, the tip of the spear, the ones responsible for hauling the heavy equipment and securing the parking perimeter so the rest can arrive safely and swill beer until called inside by the sound an opening set or kickoff.

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See the eight most lavish celebrations in sports

Tailgating has evolved over time from a clever ploy to avoid the concession stand into a tribal subculture, complete with its own customs, etiquette, and regional cuisine. Nowadays the pageantry of the tailgate party often takes primacy over the event itself, opening doors to a new breed of spectators who catch the shuttle just for the party and never set foot inside the venue. But whether you're a season ticket holder or look like you just woke up from Mardi Gras, here are some tips to step up your pre-game as we wrap up our summer concert calendar and cross our fingers for a timely start to the NFL season.

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Activities
You've got the grill, EZ-Up tent, and separate coolers for food and drinks strapped to the tow hitch; besides the lawn chairs and jar of your homemade dry rub in the back seat, what else do you need? Some tailgaters swear by a game of corn-hole using a store-bought or homemade board with holes and some beanbags to throw in them. Other hosts tote along a regulation-size folding table, a surplus of plastic cups, and a couple ping pong balls for rounds of college's most-played sport. Friends are prone to wander off whenever a game of ladder ball (also known as ladder golf) is being played nearby, so make the investment beforehand if you don't want to lose them. Better yet, make your own with some PVC tubing, nylon rope, and colored golf balls.

Drinks
If it's a chilly fall day, you're going to want a couple large Thermoses of something hot and warming, whether coffee or hot chocolate (your choice to spike it or not). For those over 21, keep things simple with canned beer and two-ingredient cocktails like a screwdriver or Dark 'n' Stormy. But how to keep them cold? Those fancy trays to make different ice cube shapes -- the ones you said you had to have and then totally forgot about -- are perfect for this occasion, as they're likely to impress your friends and keep them from depleting the ice chest too quickly. If you're apprehensive about not having enough, go for chipped ice. And if size is really what matters to you, try making some extra-large ice cubes in empty yogurt containers. Your bourbon-drinking friends will commend you.

Food
Not everyone feels compelled to get up at 7 a.m. and marinate steaks for a 7 p.m. kickoff. That's OK. You can still pretend you did with an instant marinator that uses vacuum sealing to marinate the meat in about five minutes. If you're grilling kebabs, flexible cable skewers like the ones from Fire Wire can be loaded up with twice as much food and still leave you with more open grill space. Some other accessories worth checking out are a space-saving rib rack and ceramic pizza stone to use on your grill. Whatever you do, just don't forget to thaw the turkey before it goes in the deep fryer or you'll have nothing to eat after the rocket launch.

More from TheDailyMeal.com:
-- Football Tailgate Menu
-- The Ultimate Grilling Menu
-- 7 Make-Ahead Tailgate Drinks
-- Origins of Iconic Sports Foods

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Broccoli. Asparagus. Spinach. Kale. Cauliflower. LeGarrette Blount won't eat any of them. That makes life difficult for Tampa Bay Buccaneers team nutritionist Kevin Luhrs. It's his job to counsel the players on proper diet and guide their eating habits in the right direction so they can get the most out of their bodies on the field.

But it's hard to overcome taste buds.

"You can tell a guy to eat healthy and show him how to eat healthy and educate him on why it is important to eat healthy," Luhrs says, "but if he cannot stand the taste, that's a barrier that’s hard to bust down."

Case in point: Blount, the NFL's only 1,000-yard rookie rusher last year, and his dislike for all things plant.

"I'm not a fan of vegetables in general, no matter what kind they are," says the sudden fantasy star. "I know they're good for you, but I think they’re disgusting."

Whenever Blount would thumb his nose growing up, his parents offered to cook him something else. Now, Luhrs is trying to break that pattern and get him to try one new vegetable per day, an admittedly tough task.

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But Luhrs is up to the challenge. He's a registered dietician and licensed medical nutrition therapist, on top of being a certified strength and conditioning specialist. When he arrived in Tampa before the 2010 season he had his work cut out for him. The Bucs were coming off a 3-13 season, and Luhrs immediately identified an area where the players could improve.

"The guys that I have worked with initially had no idea how much of an impact good nutrition and paying attention to what they put in their bodies could have on their energy levels, recovery, and overall well-being," says Luhrs, who walked on to play football for the University of Nebraska for 4 years. "Some have made it to this point in their football career by relying on their talent and hard work on the field and in the weight room instead of their diet."

In Luhrs' first year with the team, the Bucs won seven more games, finishing with a 10-6 record last season. Did diet help? Just ask the players.

"He takes the time to go over things personally with everyone," says running back Earnest Graham.

"In 2007 when I came, we didn't have this," says wide receiver Michael Spurlock. "We had a lot of veteran guys [in 2007], and now we got a lot of young guys. When you’re young, McDonald’s is easy. You don’t have a wife or people at home to cook for you. So that fast food ends up playing a huge part in some guys' lives, and Kevin is trying to give everyone more to work with than that."

Luhrs says most of the veterans have good eating habits already in place, but there are some young guys, like Blount, who he needs to keep an eye on. Second-year wide receiver Mike Williams is one of them. He likes to skip out on the first meal of the day.

"I'm just not a breakfast fan," Williams says. "I try to stay in shape and keep my body fat low, so I kind of like to skip breakfast and wait until lunch."

That's a big no-no -- one that Luhrs is trying to correct -- but he makes it clear he is not the 'food police.' He makes suggestions on portion sizes for those who need to gain or lose weight, but he doesn't force any particular food or diet on anyone.

"These guys are professionals and grown men," Luhrs says. "I will never make a player include or exclude anything."

His main concern is that each of the guys knows how many calories they’re burning and that they’re replacing them accordingly. That means calculating not just their energy expenditure, but factoring in their metabolic rate as well. Some of the bigger guys may need to consume 6,000
calories per day, while others may only need 4,000. The only way to get all those calories properly is three meals a day and a snack between each.

"We have different themes everyday -- Mexican, Asian, Italian, home-cooked, Soul, etc. You ideally try to please everybody," Luhrs says. "Our chefs do a great job in making every food item taste great while still being healthy."

Luhrs should know: He eats alongside the players. And if you think his version of ultra-healthy and wide variety is brown rice, think again.

"I'm a guy that's a quinoa fan," Graham says. "I noticed they’ve added that a couple times, which is great."

That's right, quinoa. Luhrs has the South American super pseudo-grain (pronounced Keen-Wah) on the buffet. And it's clearly catching on. The overall message to his players is that proper nutrition is not a substitute for strength and conditioning, but it can help maximize an athlete's potential, just as poor nutrition can harm it.

"With high amounts of sugar, salt, and fat, our taste buds adapt and desensitize so that we need more sugar, salt, and fat," Luhrs says.

He stresses the importance of whole fruits and vegetables, driving home his point about the myriad nutrients you can't get from pills, potions or powders. Still, he's waging an uphill battle with Blount and many of his teammates.

"I would say overall, vegetables are the least liked among our team," Luhrs says. "I totally understand that as a former college athlete. It takes some time to develop a taste for this food group."

Who knows how many games the Bucs could win this season -- or how many yards Blount could gain -- if the Bucs just ate their veggies.

Full Story >>

By Nicole Campoy-Leffler
TheDailyMeal.com

There is a very human itch that we all need to scratch. While you peel your mind out of the gutter, we'll
clarify that we're referring to the thrill of competition; the need to experience the adrenaline rush that
comes with trying to squash your competitors. And there are manifold ways to satisfy a competitive spirit
as evidenced, if by nothing else, by the innumerable food-sporting events that range from bizarre to more-
bizarre.

It doesn't take much to spark that familiar rush. Competition doesn't care if you're throwing a football or a
pumpkin, which is why sports like Punkin Chunkin' and cheese rolling have reached a popularity perhaps only
rivaled by beer pong (which has a World Series, FYI).

Click here for more events
Slideshow: World's weirdest sporting events

And while part of the thrill of competing does come from the fans, particularly if they're cheering for you and
not against you, there's something to be said for banding together with a smaller group of folks as obsessed
with stinging nettle eating as you are.

They may not get the same airtime as, say, soccer or basketball, but some of these food-sporting events,
like olive oil wrestling, have made a name for themselves around the world and have even spawned copycat
versions played during festivals and parties.

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Just because you couldn't make the junior varsity team as a senior doesn't mean you have any less of a
competitive spirit than the guy still reliving his high school quarterback glory days.

The list:

Punkin' Chunkin'
The popularity of this food-sport reaches far beyond whatever you’re thinking. If the book, "Pie in the Sky: the Authorized History of Punkin Chunkin'" isn’t enough to convince you, perhaps 2010’s multi-part show on Discovery's Science Channel (one of its highest rated shows ever) will drive the point home. People just love (and excel at) building machines that will chuck pumpkins as high and far as possible. This year’s Chunk runs Nov. 4–6 and will air on the Science Channel yet again.

Olive Oil Wrestling
Next time someone asks you what the national sport of Turkey is, you can now tell them: oil wrestling. Wrestlers wear outfits called "kisbets," but are more notably covered head-to-toe in olive oil. And while it is not yet an Olympic sport (we'll keep you posted if it pops up on the London 2012 schedule), the rules and ranking system are detailed and very involved. Each match is called by watching for which player's "umbilicus is exposed to heaven" first. That guy loses.

Beer Can Regattas
Australians love beer (or so the Foster's ads told us) and, it turns out, they also love milk. And in a creative display of sustainability and recycling, they thought of a way to make sure every part of those beer cans and milk cartons get used -- milk carton and beer can regattas. Milk cartons are used in Adelaide and beer cans in Darwin, but the principles remain very similar. Boats can come in any shape or size, but they must be made entirely out of either milk cartons or beer cans.

Cheese Rolling
Take a round of Double Gloucester cheese, walk to the top of Cooper's Hill (near Gloucester in the Cotswalds), set it off down the hill, and then throw yourself to the ground and roll after it. First one to the bottom wins the race, the wheel of cheese, and the glory. The event has been a tradition for over 200 years and to this day is run come rain, shine, or official cancellations. 2010 and 2011 races were organized by “rebels” who couldn’t bear the thought of a cheese-rolling-less year.

Pancake Racing
The day before Lent should be a day of over-indulging in all the things you're giving up for the next 40 days. And in Liberal, Kansas, over-indulging means pancake racing. The people of Kansas compete against their counterparts in Olney, England, by running down the streets of each town, flipping pancakes -- often in wild costumes. At the moment, in the head-to-head, Kansas is winning, though throughout the contest's long history the lead has switched back and forth often.

World Series Of Beer Pong
No longer limited to college kids taking advantage of moving miles away from home, beer pong is a nationally recognized sport — with a World Series and everything. Held in Las Vegas and offering a grand prize of $50,000, the World Series of Beer Pong is a serious event with serious rules that, well ... just mirror the game we all played as college students. Take rule H, part 1 (“The Dips#%t Not Paying Attention Rule”) for example: If team #1 knocks over one of their cups, they lose that cup unless team #2 is likewise full of not-paying-attention dips%#ts and don’t notice. Then, the game proceeds like nothing happened.

Slideshow: World's weirdest sporting events

More from TheDailyMeal.com:
-- Best (and worst) stadium food around America
-- A poker insider's guide to Vegas
-- 10 best hotel packages for baseball fans

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This is the search for burgers that take two hands to eat and ooze grease and melted cheese down your forearms like delicious lava. It's a quest for barbecued ribs that deliver just as much sauce to your mouth as they do your mustache. It's a hunt for wings so habanero-hot that you momentarily forget your name and where you parked.

Men's Health is looking for the Manliest Restaurant in America.

And they need your help, sports fans -- guys and gals alike. Why? Because sports and food is one of the manliest combinations on the planet. Whether it's a few potato skins while watching your favorite team or a full-blown tailgate party that would make Emeril Lagasse blush, sports and food are attached at the hip.

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The ultimate combination of sports and food may be the tailgate party, but
you can't always cook everything yourself. So Men's Health wants you to narrow down its list of the top 45 guy-friendly restaurants from all over the country. (Want to eat out, guilt-free? Then order one of these Surprisingly Healthy Restaurant Foods.)

Who will you vote for?

Father's Office in Los Angeles is so confident its burger is the best that they only serve one type, won't allow any substitutions and do not have ketchup anywhere on the premises.

Primanti Brothers knows it all ends up in the same place, so you'll get your fries in the middle of your sandwich at this Pittsburgh institution.

If that's not manly enough for you, how about a little fried pigskin? The Publican in Chicago is known for its spicy pork rinds and dozens of beers to wash them down with.

There are plenty more categories, from BBQ to seafood to chili to tacos. Log on to mh.com to throw in your two cents. Ladies too. As the saying goes, "Behind every good Manliest Restaurant in America contest is a good woman."

And guys, you don't have to smash your thumb with a hammer to be manly. Just vote. The nominees include ...

[SLIDESHOW]

Full Story >>

By Molly Aronica
TheDailyMeal.com

Sometimes I dream, that he is me,
You've got to see that's how I dream to be
(Bum de-di-de-dum DUM)
I dream I move, I dream I groove, like Mike, if I could be like Mike ...

Generally speaking, commercials featuring athletes are a dime a dozen and more often than not, it shows. But sometimes the dead-on commercial featuring a product with the just-so concept and the got-it-right superstar athlete combines to create a truly memorable TV moment -- a jingle zeitgeist if you will. Be they funny, touching, inspiring, or just plain clever, athlete food commercials can achieve the status of 30-second, never-to-be-forgotten, collective-unconscious classic.

Videos: Most iconic athlete food and drink commercials
Videos: Most iconic athlete food and drink commercials

Think about the most resonant athlete food commercials of all time. What comes to mind? "Mean Joe" Greene's Coke commercial is an obvious one. Gruff, tough, persistent, touching -- it hits all the right emotions, the soft spots that cause typical American males to fight back tears at the end of Rocky movies -- the ones that make them gulp after slow-motion end-zone passes or stealing-home scenes in the run-of-the-mill sports movies. Then there are the clever commercials, the ones like the Bird versus Jordan game of H-O-R-S-E that just hit exactly the right tone. When you think about it, athlete food commercials are an art form ... really.

So, what are the most iconic athlete food commercials? There are so many as to make this a contentious issue. But here are nine great ones.

1. The premise is simple, Larry Bird challenges Michael Jordan to a shoot-out. The winner enjoys a meal at McDonald's. The result? A classic display of sports and food.

2. Bird and Jordan's commercial for McDonald's was so iconic that the mega-chain hired modern NBA stars, LeBron James and Dwight Howard to remake the ad for Super Bowl XLIV.

3. It's no secret that NFL quarterbacks Peyton and Eli Manning are known for their senses of humor and love of brotherly competition. So this über-competitive Oreo-licking contest makes sense.

4. When it comes to Super Bowl commercials there are few more iconic than Coca-Cola's 1979 ad featuring "Mean Joe" Greene. It has all the makings of a classic -- a catchy jingle, an indelible slogan and a touching storyline.

See more iconic commercials

More from TheDailyMeal.com:
-- Most Outrageous Food Moments in Sports
-- America’s Favorite Athlete-Owned Restaurants
-- Origins of Iconic Sports Food

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You can find food trucks just about everywhere these days. They're parked in front of office buildings, near construction sites and even on college campuses. This weekend they'll go where no food truck has gone before -- Turner Field, home of the Atlanta Braves.

On Friday and Saturday, from 2 p.m. up to each game's first pitch, Just Loaf'N Po'Boys and The Mobile Marlay will have their rigs parked along Monument Grove.

Ron Ranieri, GM for Aramark at Turner Field, came up with the idea when he was exploring ways to connect with the Braves faithful.

"Food trucks have taken the nation by storm recently and they’re becoming more popular in Atlanta," he says. "My biggest goal is to give the fans what they want."

It might seem odd to invite competition in, but Ranieri points out that they have several subcontractors at Turner Field, most notably Chick-Fil-A. Besides, he's a big fan of mobile dining.

"I love that food truck show on the Food Network," he says.

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Ranieri spent a couple days visiting different trucks around the city, and gauging interest on promotion from their owners. In the end, he found two that were excited to be the guinea pigs at Turner Field.

Colin Comer of The Mobile Marlay has a brick and mortar restaurant in Decatur, but just got the truck running full-time a few months ago. He's originally from Dublin, Ireland and knows a thing or two about fish and chips. They regularly sell out of the dish, and he's stocked up for the baseball games this weekend.

"We have 240 pounds of North Atlantic cod and 400 pounds of potatoes," he says. "We'll probably do between 500 and 1,000 orders."

The Loaf'N Po'Boys have their own brand of seafood ready for the weekend. Their shrimp po'boy was named one of the best sandwiches in the city by the Atlanta Journal Constitution. Jambalaya and beignets are also crowd favorites. Owner Darren Williams has seen the food truck promotion work at other stadiums and he was eager to get in on the ground floor.

"Teams like the Rockies are having great success with it," he says. "Food trucks are just a craze all over the country especially with the slow economy."

Coors Field, another stadium whose concessions are run by Aramark, invited the first food truck to an MLB game last month. Ranieri hopes the idea will also catch on in Atlanta.

"Myself and a number of Braves executives will be out there to support them," he says. "Their food is just wonderful."

Sounds like Ranieri is going to put his money where is mouth is.

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Calais Campbell likes to dine and dash.

Well, technically the fourth-year Arizona Cardinals defensive end isn't eating. He's just making a brief appearance at the mandatory training camp meals before exploring his culinary options on the outside.

"Sometimes I swipe my card, then go eat at a restaurant," Campbell says. "Like the other day I heard of a low-key Mexican spot that I had to check out. It was pretty good."

He says the coaches don't mind the dining hall jailbreaks. They just want to make sure the players are replacing the thousands of calories they're burning daily. The team provides three meals and a snack. Campbell says it isn't bad, and only ventures out occasionally. There are always sandwiches, pasta and burgers at camp, and a rotating option such as Mexican or Chinese.

But you can't pass off General Tso's chicken on him. Campbell spent time in Hong Kong during the lockout and got a taste for the authentic.

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"The food was so good out there," he says, "especially the fresh seafood. I didn't dabble too much with the crazy stuff because I wasn’t sure what to go for, but everything was really good."

Campbell has been traveling almost non-stop during the offseason. He spent time in his old college town, Miami; hung out with teammates in Arizona; and even held an internship out in L.A. at Funny Or Die with Will Ferrell. ("That’s a funny dude.") But the one place he had to go was back home to Colorado, where he grew up. Literally and figuratively.

That’s where he learned to cook at a young age, as did many of his seven brothers and sisters. Their mother handled most of the meals and the amount of food it took to feed the family of 10 was staggering.

"She made miracles happen," Campbell says of his mom.

A Louisiana native, she raised the family on soul food staples like sweet potatoes, corn bread and fried catfish. By the time Calais was a senior in high school, he was 6-8 and listed at 230 lbs.

"I was even lighter than that," he confesses. "I lied a little about my weight so scouts wouldn't be scared to come look at me. But I was probably 210."

Campbell hit the weights and silverware hard at Miami, filling out to around 275. Four years into his NFL career, he's trampling offensive lineman at 300 lbs.

"I love it all," he says. "I'm kinda fat at heart."

That could describe Campbell's generosity as well. He has his own foundation and will switch from diner to waiter on September 5th at Flemings Steakhouse in Chandler, Ariz. to serve dinner to those coming out to support the fundraiser. Teammates Beanie Wells and first round draft pick Patrick Peterson will be among the other Cardinals helping out. In the meantime, they're getting plenty of practice carrying their own trays at training camp.

That is, when Campbell doesn’t have other plans.

Full Story >>

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Rachael Ray is getting replaced. Well, at least on one television. With the NFL lockout over and training camp underway, Buffalo Bills safety George Wilson now has to break down film instead of Food Network.

"I liked watching those 30 Minute Meals though," he says.

Still, Wilson is happy to be back on the field, even if it means he won't get to watch as many cooking shows. He's excited about the Bills draft picks, a healthy Shawne Merriman, and the addition of Nick Barnett who was released by the Packers recently.

"I know we've got a lot of ground to make up after being 4-12 last year," he says, "but I feel really good about this season."

He should. Wilson was one of the lucky few who received a new deal before the work stoppage began, signing a three-year contract extension in March. Now his main concerns are opposing offenses and making dinner.

It's mostly pot roast these days.

"I can put it on in the morning and come home and smell the aroma in the air," he says. "I put carrots, potatoes, celery and onions, and let it cook down for five or six hours."

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Wilson has his own secret though -- the juice from a jar of pepperoncinis. What else would you expect from a guy who’s been cooking for over half his life?

As a teenager growing up in Paducah, Ky., he took over preparing dinner from time to time when his mother's job as a nurse required her to work late. He began reheating leftovers or doing something basic.

"It's hard to mess up a hamburger," he says.

His strongest memories are from the spread his grandmother would put out on Sundays after church. The family has a large garden and just about everything they ate was fresh out of it. The biggest hits are his mother's fried corn, and his grandmother’s sweet potatoes that Wilson says are to die for. But he can't quite duplicate the family recipes.

"I've tried, but you can't replicate a grandmother's or mother's love," he says. "That's the ingredient that's always missing."

And speaking of love, it's hard to believe that Wilson is still single considering his many talents. But that may be because he refuses to break out an apron for the ladies right off the bat.

"That's a treat right there," he says. "I try not to give them everything in the beginning because then they don't have anything else to look forward to."

And maybe because Wilson wants to get some professional lessons first. He plans to take some cooking classes after the season so that he can come into his own in the kitchen and create some signature dishes. For now, he'll just cook for his teammates.

Wilson likes to have a few of the guys over a couple times during the season just to relax and maybe watch a game on their bye week. He doesn't claim to be the best chef on the team, but says no one has complained about his cooking so far. He says the pot roast is a hit, along with soul food staples like chicken, green beans and sweet potatoes. About the only thing he won't make is the city's famed appetizer.

"I've never tried to make Buffalo wings. I'd rather not mess them up," he says. "If I want some good ones, I know where to get them."

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Sauce or no sauce?

It's a discussion you hear all the time between barbecue lovers across North Carolina, Memphis, Kansas City and Texas. But you won't hear much argument for sauce when it comes to steak.

Unless you're Chris Webber.

The former NBA All-Star recently got into it with the staff at a high-end steakhouse over whether he should get to put the condiment on his cow. The restaurant informed Webber that they didn't carry steak sauce, nor would they whip any up for him. Webber handled the situation pretty well, electing to take it home and dress it up there.

"I put the steak in a nice to-go container, waited until my wife ate," Webber told ESPN Radio. "I took that steak home, put it on some bread, put a ton of steak sauce on it and I made a steak sandwich."

But the story didn't end there. Even the celeb gossipers at TMZ picked it up:

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Then Webber returned to Twitter to ask his fans who was out of line, him or the restaurant.

"TMZ says i'm a steak snob! What do you think? Sauce or No Sauce?" Webber tweeted on Wednesday.

Technically, the restaurant would be the steak snob in this scenario, but I digress. Since then, the Twitter-verse has been flooded with people choosing sides by adding #sauce or #nosauce to their posts.

Even the Mayor of St. Louis chimed in with his approval for the condiment.

Webber also built a poll on his website for fans to vote. As of the time of this story, "sauce" had the edge by a single vote. (Sounds like the debt ceiling crisis.)

It shouldn't be this close, though. We're not talking about a $9 steak from Sizzler. I'm sure many of you will disagree, like the time I told Gordon Hayward he needed to stop eating at Olive Garden. But don't order a dry-aged, $100 steak if you plan on dousing it in $2 A-1.

Webber is entitled to his opinion though, which he summed up with this tweet:

"Hamburger -- need ketchup Steaks need steak sauce I'm not European -- I love sauce Ok. I own a coffee shop I won't serve sugar or cream."

So the sauce or no sauce debate rages on. I guess we'll have to wait to get into the fact that he ordered his steak well-done.

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