steeltownbbq Posted October 22, 2011 Share Posted October 22, 2011 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? Link to comment Share on other sites More sharing options...
callmeox Posted October 22, 2011 Share Posted October 22, 2011 Did you add ice to the RY cocktail? Link to comment Share on other sites More sharing options...
steeltownbbq Posted October 22, 2011 Author Share Posted October 22, 2011 Yes I did use ice -- is that OK? Link to comment Share on other sites More sharing options...
callmeox Posted October 22, 2011 Share Posted October 22, 2011 I think you nailed it.Sounds like a great meal, btw. Link to comment Share on other sites More sharing options...
steeltownbbq Posted October 23, 2011 Author Share Posted October 23, 2011 Ya should have come over - we can't be too far apart Link to comment Share on other sites More sharing options...
Tucker Posted October 23, 2011 Share Posted October 23, 2011 The Southerner in me says you done that meal proud. Link to comment Share on other sites More sharing options...
smokinjoe Posted October 23, 2011 Share Posted October 23, 2011 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. Link to comment Share on other sites More sharing options...
jcg9779 Posted October 25, 2011 Share Posted October 25, 2011 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! Link to comment Share on other sites More sharing options...
fitzharry Posted October 25, 2011 Share Posted October 25, 2011 The Southerner in me says you done that meal proud.This Southerner agrees wholeheartedly! My mouth is watering just reading your menu.Rebel Yell and Cherry Coke, LOL! That's the kind of drink we have and enjoy...and then deny it! Link to comment Share on other sites More sharing options...
PJTN68 Posted October 28, 2011 Share Posted October 28, 2011 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? As for me....a great big glass of Buttermilk would have been great Link to comment Share on other sites More sharing options...
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