In case you’ve been searching for a reason to drink copious amounts of bourbon this weekend (not that you need it), this Saturday, May 2nd, is the Bluegrass State’s annual moment in the sun: The Kentucky Derby.

While you’re engaging in some of Kentucky’s greatest past times by betting on horses, sipping mint juleps, and maybe even smoking a cigar or two, it’s important to have a game plan for the drunken aftermath. Fortunately, we have you covered. Below are five foods to help stave off a wicked hangoverKentucky style.

Hot Brown

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The hot brown is, perhaps, the perfect food for when you need something seriously heavy duty to fight off a booze-fueled headache. Invented in 1926 specifically as a dish to feed the inebriated, hungry masses at Louisville’s Brown Hotel, the hot brown arrives plated as an open faced turkey sandwich drenched in gooey cheese, doused in a creamy white sauce (similar to a bechamel-meets-gravy hybrid) and with enough thick Texas toast to sop it all up. Get the recipe here(Photo: What’s Cooking America)

Bourbon Balls

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Fighting off a hangover…with a little bit more bourbon? Even if it doesn’t make much “hair of the dog” sense, bourbon balls are chocolate coated, saccharine shots of melt-in-your-mouth boozy goodness that are well worth the extra liquor consumption. Whip up a batch of these delightful candies using this recipe. (Photo: Friends Drift Inn)

>Beer Cheese

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A traffic cone-colored, spicy cheese dip with kicks of cayenne, garlic, and mustard, beer cheese has long been primed to rival pimento cheese as the favorite Southern spread in the near future (fighting words, I know). Slather it on crudite, crackers or eat it straight out of the tub (there is no shame in that). Beer cheese recipes are usually a closely guarded secret, but this one is a good foundation. (Photo: Bites Out Of Life)

Mingua Beef Jerky

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Mingua’s classic beef jerky is the kind of snack that ex-pat Kentuckians beg their families to send along in bulk. Headquartered in Bourbon County, the all natural jerky possesses the kind of chewy, heat-packed kick that’s simultaneously moist, dense and crave- inducing. While original is (of course) a fan favorite, the hot beef and garlic onion versions are also worth taste testing. Mix and match the flavors through Mingua’s website. (Photo: Mingua Beef Jerky)

Rolled Oysters

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Eating oysters in a landlocked state might seem a little counterintuitive. However, this heavily battered Louisville specialty is the perfect balance of fried and tender, with a handful of small oysters tucked inside a thick, cornmeal breading known as “pastinga.” While the original home of the rolled oyster, Mazzoni’s, closed in 2008 after 124 years in business, it lives on in home kitchens and restaurants across the city who love paying tribute to such a curious, delicious dish. Try your hand at the crunchy delicacy with this Saveur recipe. (Photo: Louisville Hot Bytes)