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Fellas, I need some help. Tonight I cooked up a mess of collard greens, some cheese grits, fried ham and black-eyed peas, and I'm just not sure what is the correct bourbon to serve with this fine cuisine.
I passed on the OGD BIB as too classy, and the Dickel 12 as too refined. So I settled on Rebel Yell and Cherry Coke in a tall plastic glass.
Do you think that I have committed a faux pas?
Did you add ice to the RY cocktail?
Yes I did use ice -- is that OK?
I think you nailed it.
Sounds like a great meal, btw.
Ya should have come over - we can't be too far apart
The Southerner in me says you done that meal proud.
I hope you went heavy with the fat back when cookin' them collards and peas! Fighting Cock seems like a natural choice, BTW. Then, set yerself down to watchin' (or listenin' as I'm likely to do) a little SEC football, and you'll be high on the hog. :)
FC came to my mind too, but RY is a good choice!Quote:
Originally Posted by smokinjoe
This Southerner agrees wholeheartedly! My mouth is watering just reading your menu.Quote:
Originally Posted by Tucker
Rebel Yell and Cherry Coke, LOL! That's the kind of drink we have and enjoy...and then deny it!
As for me....a great big glass of Buttermilk would have been great :lol:Quote:
Originally Posted by steeltownbbq