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  • Re: You Southern fellas/ladies know what you are doing - Bourbon my new favorite

    +1 to the WL Weller 12yr. I'm big on wheated bourbon and without the Weller, I'd go broke on Pappy. REALLY looking forward to grabbing a bottle of the Woodford Double Oaked. Other than that, all good suggestions on this thread thus far. The only bottle mentioned here that I'm not so big on is the Booker's. It's high proof but doesn't have any smooth notes to it so it pours hot! In general, I think the small batch Beam (Booker's, Baker's, and Basil Hayden) are overpriced.
  • Re: You Southern fellas/ladies know what you are doing - Bourbon my new favorite

    esdd said:
    I personally like Very Old Barton for a cheap bourbon, very smooth and drinkable, mixes well also. "On February 16, 2011, Very Old Barton 100 proof tied with Evian Williams "Black Label" as "Best Buy Whisky of the Year" in the 17th Annual Whiskey Advocate Whisky Awards." Everyone is raving over the high end bourbons, and I will not argue, but I feel some of the real gems are some of affordable bourbons. That being said I learned to drink on bottom of the barrel Early Times, A friends Dad worked for ET and could get it free, Now Jim Beam is selling bottom of the barrel Beam as Devil's Cut. Maybe that I am spoiled living within 50 miles of  most all the distilleries of bourbon and having access to most all the great labels. One last note, and I will applaud those who know the right answer, What is the difference between Bourbon and aged whisky?  Second question What is the difference between whisky and whiskey other than the obvious spelling? 

    If I recall, bourbon must be from a mashbill mainly from corn (>51%) and aged in new, charred barrels for at least 2 years. Pretty much everything else that comes from rye or wheat is whiskey regardless of age or type of barrel used. No clue on the whiskey/whisky thing though.
  • Re: what is beef's version of Boston Butt?

    The shoulder is also the chuck so any chuck roasts will be cut from the shoulder. They are very easy to find. The whole shoulder should have the bone in it just like a pork shoulder. Just bigger
    This -- you almost need it to be chuck and not from any other cut. The fat content keeps it from drying out from the long cook.

    I did the Clay Q recipe last month and it was well worth the added effort. Pulled beef was a great change of pace from the BBs that we usually do at our house.
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