New Orleans Saints to Serve Up Feast for Who Dat Nation

O. BrotherContributor IFebruary 1, 2010

NEW ORLEANS - JANUARY 24:  Drew Brees #9 of the New Orleans Saints walks off the field after the Saints won 31-28 in overtime against the Minnesota Vikings during the NFC Championship Game at the Louisiana Superdome on January 24, 2010 in New Orleans, Louisiana.  (Photo by Chris Graythen/Getty Images)
Chris Graythen/Getty Images

On the menu this Sunday at Landshark Stadium, the Saints will be serving up a new dish sure to quench the appetite of "Who Dats" around the world and be the talk of every town from Charlotte to San Francisco. It’s called the "Who Dat Platter" and here’s what you’ll get:

Chef Sean Payton starts with fresh Manning, pressure-cooked and battered by the Saints defense, and then grilled to perfection at the post-game press conference. Served with stuffed Addai, smothered in black and gold jersey sauce.

But, that’s not all! Who Dats will also be delighted when Chef Payton serves up a second entrée of fillet of Colt. He starts with a rack of Colt D-back, pre-steamed by assistant Gregg Williams, then sliced, diced, and spread thin by multiple layers of crème de Marques, Shockey sauce, and a dash of Devery. Served with Colt corners, perfectly torched by assistant chef Drew Brees and a side of Indiana D-line pounded, gashed, and deep-fried by line chef Pierre Thomas and his staff.

The Who Dat Platter is also served with your choice of Bush-Burn, Porter-Pick, or Who-Dat Medley, and the beginning of a hot roll through the next decade.

Benson Boogie served by request.

Now, before all you Colts fans start slamming me for trash talking, remember that all this is done in fun and with good-natured ribbing that we Who Dats are fond of and can take as much as we give.

I think it would be great for ya’ll to submit your own menus in the comments below, make ‘em funny, and we’ll all have a good laugh without letting this decay into a morass of hurt feelings and angry rebuttals.